Herby Camembert parcels for the braai
Serve these herby Camembert parcels with toasted bread, crackers or fresh figs, and let everyone dip in while they are still bubbling.
Camembert has been loved for centuries. This soft, creamy cheese comes from Normandy in northern France, where it is said to have first been made in the late 1700s. Its bloomy white rind and rich, buttery centre made it a French classic, and today it is enjoyed around the world, from picnic boards to warm, baked dishes.
Traditional Camembert is made from cow’s milk and has a soft, earthy flavour that grows stronger as it ripens. You’ll also find double cream Camembert, which is richer and silkier, as well as pasteurised versions, goat’s milk styles, truffle Camembert, smoked Camembert, and flavoured options with herbs, garlic, or pepper.
For this recipe, Camembert gets the full braai treatment. Wrapped in bay, sage, thyme and rosemary, the cheese turns warm and gooey inside, while the herbs release their lovely, woody scent over the heat.
Prep: 10 minutes | Braai: 10 minutes | Serves: 4 | Skill level: Easy | Cooking method: Direct heat
Ingredients
- 8 bay leaves
- 8 sage leaves
- 8 sprigs thyme
- 8 sprigs rosemary
- 4 whole Camembert rounds, about 250 g each
- 2 tbsp vegetable oil
- Salt
- Pepper
Method
- Prepare the braai for direct heat at about 160°C. For a 57 cm charcoal barbecue, use half a chimney starter of lit Weber briquettes.
- Wash and dry the herbs. Arrange the herbs around each Camembert round, then secure with butcher’s string to make four neat parcels.
- Place the griddle into the cooking grate and preheat for about 5 minutes. Add the vegetable oil, then place the Camembert parcels on the griddle.
- Cook for about 4 minutes per side, turning once.
- Once the surface is lightly browned and the cheese starts to bubble, remove from the griddle.
- Unwrap, season with salt and pepper, and serve warm.
