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Baked Camenbert with Perigord Truffle and Garlic

Baked Camenbert with Perigord Truffle and Garlic

A baked cheese is such a guaranteed winner - especially stuffed with garlic and black truffles. Serve with lots of crusty bread or potatoes or crudites for dipping , plus some pickles to cut through the richness .

The best part is this dish can be made all year long, depending on what truffles are in season.


  •  1 Camenbert 
  • 2 cloves of garlic , thickly sliced 
  • 1 black truffle ,thinly sliced 
  • A pinch of chilli flakes 
  • Olive oil , for baking
  • Sourdough or crusty bread and cornichon to serve.


  1. Preheat the oven to 180c . Remove all the plastic packaging from the cheese and place it back in the box,
  2. Cross hatch the top quite deeply and stuff with truffle slices and garlic . Sprinkle with chilli flakes and drizzle with olive oil. Bake for 20-30 minutes or until soft and melted in the middle.


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