Prep time: 10 mins (without defrosting puff pastry)
Bake time: 30 mins
Eating time: ours was gobbled down in a record 4.25 minutes
Can’t think of what to serve as an hors d'oeuvre this evening? Our Foster Lake Camembert is one of those delectable and versatile cheeses that can be enjoyed either plain or baked. What is a Camembert you might ask? Camembert, like Brie, hails from France and both are originally cow’s milk cheeses. Although they have very similar processes, one has a higher fat content than the other. Any guesses? With a name like “Triple-Cream-Brie,” which has cream added to the milk during production, the Brie takes the cake for higher fat content, giving it an extremely gooey texture & buttery taste. Our Foster Lake Camembert, which does not have any added cream, achieves its creaminess by using whole milk from our Alpine goat herd whom are naturally high butterfat producers. In addition to butterfat content, the two cheeses have subtle taste differences—both have edible “bloomy” rinds, which have a nutty & mushroom-like flavor, but the Camembert has more richness and intensity, especially as you let the wheel ripen. We allow our Camembert to ripen at least 10 days before packaging so that the mold has time to develop on the outside and break down the interior of the cheese. The breakdown of the cheese provides a stronger depth of flavor and a creamier (almost liquid) interior.
All this talk of cheese is making my hunger unbearable; let’s get to the recipe! The foodie team here at Fraga Farmstead Creamery has perfected our baked Camembert recipe and is willing to share. Serve hot & enjoy with friends.
What you’ll need:
- Small earthenware or ceramic dish with lid (one that measures 6” in diameter is just about perfect to fit the cheese & surrounding puff pastry)
- One whole wheel of our Foster Lake Camembert (medium age, not too soft or it will melt)
- 1 sheet of puff pastry
- 1 egg for and egg wash
- Optional: jam or preserves to bake with cheese (Quince jam from our neighbors at Gales Meadow Farm is our favorite!), and roasted nuts (walnuts or pecans are fabulous) to sprinkle on top.
- Thaw your puff pastry sheet well in advance
- When ready to make, preheat oven to 350 F
- Butter baking dish
- Lay puff pastry on cutting board and place Camembert in the middle. Cut off about 1.5” on two sides of the puff pastry, making a smaller square.
- Take the excess dough and form a square underneath the cheese wheel. This will double the thickness underneath the camembert so the bottom will not overcook.
- Optional step: slather jam or preserves on the top of the cheese wheel, under the puff pastry.
- Take a corner of the puff pastry and lay across the top of your cheese. Moving circularly, wrap the puff pastry over the cheese, bringing each piece to the center on the top of the wheel (similar to how we have packaged the Camembert!)
- Once you have brought all pieces to the center, give it a quick egg wash.
- Put on lid and place in oven on the center rack. Bake for 20 minutes, checking occasionally under the lid for doneness.
- Once it is mostly cooked, remove the lid for the last 5-10 minutes. Once it’s brown, it’s ready! If some Camembert leaked out don’t worry, it will still be delicious!
Feeling like experimenting with our Foster Lake Camembert ?
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*** Goat Cheese Forever! ***