Camembert Baked in Its Box Recipe
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Camembert baked in its box is one of the simplest hot cheese appetizers you can make. The cheese bakes until the center’s soft and melty, ready for bread, crackers, apple slices or crisp veggies.
I love that it’s basically a melted cheese dip with very little prep once the wrapping is off! Use the wooden box only if the manufacturer confirms it is oven-safe; otherwise bake the cheese in an ovenproof dish and serve while the middle is still hot.
Baked Camembert Recipe at a Glance
- Prep time: 10 minutes
- Cook time: 15 minutes
- Servings: 8
- Cuisine: French
- Main ingredients: Camembert, white wine, garlic and thyme
- Best served: Hot with bread, pickles, crackers or apple slices
What is Baked Camembert?
Baked Camembert is a whole cheese wheel that’s heated until the rind holds a molten center. The box helps support the cheese as it softens, but the manufacturer must confirm that a wooden box is oven-safe, so don’t bake it if it only comes in a wrapper or plastic container – I promise that is not going to end well!
If the cheese comes in cardboard, plastic packaging or a loose paper wrapper, don’t worry. I had this once (what I chose was subbed with something else!) You can use an ovenproof dish. Just make sure to remove every last bit of plastic before your cheese goes into the oven.
Why You’ll Love It
- Rich cheese flavor: Baking melts the middle and gives the rind a bold savory taste.
- Great for sharing: I like to put the whole cheese on the table and let everyone dip into the warm center. If you have a crowd, you can make as many as you need, so everyone can reach!
- Flexible dippers: Bread, crackers, vegetables, pickles and fruit all work well here.
- Simple prep: The oven handles the melting once you’ve unwrapped the cheese and it’s ready to go.
What You Need
The complete ingredients list and quantities are in the recipe card below.
You’re going to need a whole Camembert and something to dip into it. The most important detail is the packaging. This recipe assumes a standard 9-ounce (250g) wheel. Use its wooden box only if the manufacturer confirms it is oven-safe; otherwise choose a snug ovenproof dish.
Camembert has a soft white rind which helps hold the cheese together. Don’t remove it before baking. Once the middle melts, the rind works like a natural bowl.
How to Bake Camembert in Its Box
The full instructions with weights and measurements are in the recipe card below.
Remove the plastic wrap and any loose labels from the cheese. Put the Camembert in the manufacturer-confirmed oven-safe wooden base or a snug ovenproof dish, then score the top if you like and set it on a baking sheet before it goes into the oven.
If the cheese didn’t come in a wooden box, or if the box looks flimsy, use an ovenproof dish. The cheese can leak as it melts, so the baking sheet underneath catches any leaking cheese.
Serve baked Camembert as soon as it comes out of the oven. The center is best while it’s hot and loose enough for dipping. I like to warn people it’s fresh out of the oven though, since the inside can get very hot!
Equipment You’ll Need
- Baking sheet: Support the cheese box in the oven.
- Chef’s knife: Chop and trim the ingredients.
- Cutting board: Protect the work surface while cutting.
- Measuring cups and spoons: Measure the ingredients before cooking.
What to Serve with Baked Camembert
Good dippers need enough structure to scoop up warm cheese. Try crusty bread, breadsticks, crackers, raw carrots, celery sticks, raw mushrooms, cornichons, pickled veggies or roasted peppers. I find Granny Smith apple wedges work really well with the contrasting creamy cheese flavor.
For an appetizer or snack, bring it to the table straight from the oven. For an after-dinner cheese course, serve it with crackers, fruit and something sharp or pickled to counter the richness.
Tips for the Best Baked Camembert
- Check the packaging: Only use the wooden box if the manufacturer confirms it is oven-safe. Otherwise use an ovenproof dish.
- Remove all wrapping: Check underneath the cheese too, as plastic can be easy to miss.
- Use a baking sheet: It catches any cheese if the rind splits or the box leaks.
- Don’t overbake: Too long in the oven can make the cheese split or leak through the rind.
- Serve it hot: Baked Camembert firms as it cools, so have the dippers ready first.
- Use a dish if unsure: An ovenproof dish is the safest choice when the box doesn’t seem sturdy.
- Attractive plating: You could serve your cheese on a wooden cheese board, such as this olive wood cheese board.
More Cheese Recipes to Try
- cheese fondue: Melted cheese with wine for bread dipping.
- crispy baked Camembert: Breaded Camembert baked until hot.
- cream cheese wontons: Crisp wontons filled with cream cheese.
Baked Camembert in Its Box
Ingredients
- 1 9-ounce (250g) Camembert wheel (remove all packaging before cooking)
- 3 tablespoons dry white wine
- 2 cloves garlic (cut into 8 lengthwise pieces)
- A few sprigs of fresh thyme
- Silverskin onions
- Pickles (small gherkins)
- Bread cubes or breadsticks
- Jam
Equipment
- Baking sheet
- Knife
- Cutting board
- Measuring spoons
Method
- Preheat the oven to 350°F or 180°C.
- Remove the cheese from the box and take off all plastic, paper wrapping and labels.
- Use the wooden base only if the manufacturer says it is oven-safe. If that is not stated, use a snug ovenproof dish instead.
- If using an oven-safe wooden box, line it with foil and return the unwrapped cheese to it. Otherwise put the cheese in the ovenproof dish. Score the top in a crisscross pattern.
- Cut each garlic clove lengthwise into 4 slivers, giving 8 pieces in total.
- Make 8 holes in the top of the cheese with a knife and poke a garlic spike into each hole.
- Drizzle the wine over the top and scatter the fresh thyme over it.
- Bake the cheese on a baking tray for 15 minutes.
- Put it in the middle of a big plate and arrange gherkins, bread and whatever else you want around the outside for the guests to dip into the runny cheese.
- I like to serve jam with baked Camembert – any flavor goes!
Notes
How to Store
Refrigerate leftovers in a covered container within 2 hours; eat within 3 days. Reheat gently in an ovenproof dish to 165°F (74°C). The texture is best freshly baked. Freezing baked Camembert isn’t recommended because the melted cheese can become grainy after thawing.
FAQs
Can I bake Camembert cheese in a cardboard box?
No. Use a wooden Camembert box only if the manufacturer confirms it is oven-safe. If the cheese comes in cardboard, plastic or paper packaging, transfer it to an ovenproof dish.
Do I remove the rind before baking Camembert?
No. The rind is edible and helps hold the melted cheese in place. You can score the top if you want to, but the rind should stay on the cheese.
Can I bake Camembert without the box?
Yes. Use an ovenproof dish that holds the cheese neatly. This is the best option if the box is missing, damaged or not made from wood.
Can I use Brie instead for this recipe?
A whole brie wheel can be baked in a similar way, as long as it has the soft white rind around it. Again, I recommend that you use an ovenproof dish if the packaging isn’t suitable for the oven.
How do I know when baked Camembert is ready?
The top should feel soft when pressed gently, and the center should be melted under the rind. If it still feels firm in the middle, give it a bit longer in the oven.
Can I reheat leftover baked Camembert?
You can reheat this Camembert recipe gently in an ovenproof dish, but the texture is best the first time. Leftover baked Camembert can be thicker and less smooth after reheating.
Is Camembert vegetarian?
Not always! Some Camembert is made with animal rennet, so check the label if you need a vegetarian cheese.
What kind of wine pairs best with Baked Camembert?
I find it pairs well with Champagne, sparkling wine, unoaked Chardonnay, Sauvignon Blanc or a dry Riesling.
I recommend picking a crisp, bright wine that will cut through the richness of the melted cheese. Heavy, tannic reds might sound good with cheese in theory, but I find they can overpower it. If you do want a red though, I think Pinot Noir or Beaujolais would work well.
What’s the difference between Camembert and Brie?
Camembert cheese vs Brie – are they interchangeable? Well, Camembert and Brie are both soft French cheeses with edible white rinds, but Camembert usually has a stronger, earthier flavor and a smaller, thicker wheel.
Brie is typically milder, creamier and a little richer. Either one can be baked, but Camembert is a classic choice for baking whole because it melts well and fits neatly back into its wooden box for a nice, rustic presentation.
