There’s nothing more mouth-watering than a strong baked cheese, served with warm crusty bread. It always seems a very decadent way to eat, but in reality, it’s not – it’s just hot cheese. What makes it decadent is what you do with it, and the kind of cheese you use. I think the stinkier the better – we’ve used some cheeses that are so overpowering, they’ve had to sit outside until we’re ready to bake them. But, a good old fashioned brie or camembert is as good as any, especially as these are so widely available.
how we do our stinky cheese
It’s so simple. The cheese (with rind) is baked in its wooden box – this should ensure no spillage, but just to be on the safe side, you could wrap the box in foil. The oven temperature should be 180ºC/350ºF/Gas 4 (fan oven 160C) – no higher. Score across the rind on the top of the cheese and push in sliced garlic (or small cloves) and small sprigs of rosemary. Splash white wine over the top, and if you fancy it with a bit of a kick, add a sprinke of chilli flakes.
Bake for 12-15 minutes, by which time you will have a gooey, oozy cheese, packed full of flavour. My favourite way to eat this is dunking in warm crusty bread, accompanied by a dry, white wine. Super delicious!
