How to cook Camembert – a beautiful baked Camembert recipe

It's so quick and easy to bake Camembert in the oven – and it's the perfect dinner party starter or indulgent treat for wintry evenings

How to cook Camembert
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Once you know how to cook Camembert you have a recipe for life. Baked Camembert looks so impressive served up on a rustic bread board and makes the perfect 'party food', even if there are just a couple of you... Great to do if you didn't get round to opening the second Camembert for your cheese board, and once baked, it simply needs a few breadsticks or some warm crusty bread on the side – perhaps a tangy chutney – to transport you to cheesy bliss.

Served this way, Camembert makes a fabulous centrepiece for both a night spent on the sofa, or better yet a swanky table spread to celebrate NYE at home. Here's how to bake Camembert so that it's just right. And, you will be pleased to know that it takes minimal time and effort. We then have a few extra serving suggestions at the end for those who want to level-up their box-baked Camembert.

For more recipes, see our dedicated hub.

How to bake Camembert

Serves: 4

Prep time: 5 minutes

Cooking time: 20 minutes


Whole Camembert in stapled wooden box

Crusty or toasted bread, breadsticks or crackers, to serve


Preheat oven to 200ºC/400ºF/GM6.

1. Remove wrapping from the Camembert inside the box. Remove any stickers. Return the cheese to the bottom half of the box or place in a small ovenproof dish.

2. Slash the top of the cheese a few times. Season with salt and pepper if preferred.

3. Put on a baking tray and cook for 20 minutes, or until the centre of the cheese is liquid. Serve with slices of crusty or toasted bread, breadsticks or crackers to dip into the cheese.

Le Creuset Stoneware Camembert cheese baker | Now £32 on John Lewis & Partners

If your Camembert doesn't come in a wooden box you can bake it in a cheese baker. Our favourite is this one from Le Creuset which can also be used for oven-baked fondues or desserts. View Deal

How to serve baked Camembert

Rosemary and garlic: Take one clove of garlic and crush it with the side of a knife, then place on the centre cross of the Camembert after scoring it (step 2 above). Drizzle with olive oil (only a tiny bit) and then lay a sprig of fresh rosemary over the top to infuse the oil and cheese as it bakes. If you don't have fresh rosemary, sprinkle half a teaspoon of dried rosemary on instead.

Caramelised red onion: 5 minutes before the cheese is done, remove from the oven and heap two to three teaspoons of red onion marmalade on top. Return to the oven to finish baking. If you don't have red onion marmalade, caramelise half a small red onion in a pan until soft and starting to catch and dish this on top when you serve.

Hot sauce: If you are a spice lover, add a splash of hot sauce just before serving. A scattering of finely sliced spring onions will go nicely with this.

Mediterranean medley: Slice some olives of your choice and a few sunblushed/sundried tomatoes. Put on the Camembert 10 minutes before it is done so they are heated through and catch a bit of colour. Swap your crusty French stick or hearty sourdough for some toasted pita instead – toast for just over a minute in the toaster then slice into sticks.

Truffle oil: Drizzle on top when you serve the Camembert for that delicious truffle scent and flavour.

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