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rich soft creamy French cheese

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So, from clementine chocolate torte to pork and cider stuffing and a Camembert Christmas tree to a pot roast cauliflower and carrot caponata, here's how to make your dinner sparkle.
XMAS TREE CAMEMBERT Push the boat out with this easy tear 'n' share bread with oozy Camembert for dunking.
?MAKES 36 ?FAST PREP 15 MINUTES, PLUS PROVING ?COOK 30 MINUTES 800g strong bread flour, plus extra for dusting 1 x 7g sachet of dried yeast 3 x 250g round Camembert cheeses 1/2 a bunch of fresh rosemary (15g) 3 cloves of garlic Put the flour, yeast and 1 teaspoon of sea salt into the bowl of a food processor.
One dish that crossed La Manche in the 1970s and has lasted right up until the present day is the bistro classic, deep-fried Camembert.
And it's an absolutely perfect foil for the deep-fried Camembert here, setting its lovely tartness and sweetness against the rich, buttery cheese and its golden, crunchy coating.
Next, we chose a Camembert. This one is more familiar to even indifferent cheese-eaters.
And today's dish of camembert baked in its own box is great fun to eat as well - with everyone dipping in to the melting cheese with chunks of crusty bread or whatever you choose to serve with it.
If you buy a more expensive camembert, the chances are it will be in one of the cute little boxes anyway.
The quince adds a wonderful flavourful contrast, its perfume cutting through the deep savoury taste of the camembert, and a small accompaniment of nicely bitter salad leaves balances things up perfectly.
Quince stuffed camembert en croute (serves 2) FOR THE ROUGH PUFF PASTRY: 225g plain flour 140g butter, diced into 1cm cubes Pinch of fine salt Approx.
One-by-one roll each piece into a ball and place on the tray, building out from the Camembert box to create your tree shape.
Isigny Sainte-Mere cheeses all bring together a variety of rich and rare milks, with two of them - Normandy Camembert and Pont l'Eveque - enjoying full PDO status.
* Softcheeseswithmouldrinds,suchas Camembert or Pont l'Eveque.
In 1791, the Revolution brought a rebel priest to Normandy - to be exact, to the village of Camembert - where he went into hiding at a farm, the home of Marie Harel.
"Normandy Camembert is a soft cheese, spontaneously drained, neither cooked, pressed or mixed, with unbroken curd, lightly salted, with bloomy rind, round in shape, with a maximum weight of 350g and a maximum diameter of 10 to 11cm, containing at least 40% fat, and made from pure Normandy milk."