I cut the Camembert into long strips and threw it on the bread with the rind. I don’t know why it bubbled up like that in places but those disappeared as it cooled.
This cheese melted down into a thick creamy consistency, that clings to the roof of your mouth. That thick creamy consistency seeped into the bread making it difficult to ascertain where the cheese ended and the toast began, making the outside crunch bits of toast necessary for the texture profile. This cheese has a bold, somewhat garlicky, but mostly intense cheese flavor that may not be appreciated by the novice cheese eater. Any distinction in flavor of the rind vs. the center was lost in meltdown. This was very strong and flavor forward. Moreso than most cheeses so far, this would benefit heavily from additional savory or sweet toppings, my preference would be to add a fig jam as it cools.
Delicious, but likely an acquired taste. It misses the 8s due to texture as opposed to lack of flavor.
I haven’t even bought cheese for this yet, I’m just emptying out the fridge, see yall tomorrow.
by hostilecarrot