Cheese Please Newsletter

Camembert-it – Alice Zaslavsky’s Top Tips for Baked Camembert

Camembert’s oozy creaminess makes it the star of any cheese platter and we asked well known foodie Alice Zaslavsky for her top tips to help us make the most of this soft cheese this winter. 

As with all cheese – especially soft ones – Camembert should be taken out of the fridge an hour before serving to allow it to come to room temperature and soften up even more, ready to yield to the scoop of your cheese knife. It’s best served with some form of fruit paste - fig, pear or quince are my picks - as well as plain crackers, so as not to overpower its milder flavours. 

Baked camembert is a tremendous, easy option when you’ve got friends coming around - just think of it as the world’s easiest fondue kit! You’ll have your favourite camembert flavours with a warm and silky consistency that is perfect for winter entertaining. Baked whole and garnished with some form of fruit or drizzle, this is a true winter warmer that’s sure to impress your guests. 

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Alice’s Baked Camembert with Figs and Honey


  • 1kg wheel of camembert of your choice (go something local!)

  • 5 fresh figs or soft pear slices

  • drizzle of good quality honey
OR pomegranate molasses 
  • crusty bread to serve


  1. Preheat oven to 190°C

  2. Place cheese in oven dish with lid or wrap in baking paper and foil and warm in the oven for 20-35 minutes (for the small 200g sized camembert – 30-40 minutes for 1kg) or until gooey.

  3. Finish with a drizzle of honey or pomegranate molasses.

  4. Serve in the dish or foil at the table with bits of crusty bread to dip.
Check out more of Alice’s great recipes via

Or try a couple of the Dairy Kitchen’s Baked Brie Recipes:

Prosciutto and Quince Baked Brie

Baked Brie with Maple Onion and Bacon Jam