Roasted camembert is one of the simplest and most indulgent dishes to prepare on the barbecue. In the kamado, the stable indirect heat of the ceramic gently melts the cheese: the crust remains intact and the centre becomes perfectly gooey.
The roasted camembert in the kamado cooks for 20 minutes at 180°C using indirect heat, in its wooden box wrapped in butcher paper, until it achieves a gooey centre.
In brief
- Temperature : 180°C using indirect heat
- Cooking time : 20 minutes (35 minutes for a Mont d’Or)
- Preparation : 5 minutes
- Servings : 2 people as a main, 4 as a starter
- Difficulty : very easy
Equipment
-
Kamado QUATRO
- Split & Mix
-
Butcher paper or aluminium foil
Ingredients
For 2 people as a main (4 as a starter)
- 1 raw milk camembert in its wooden box (250 g), or 1 Mont d’Or
- 1 tablespoon of honey
- 2 sprigs of fresh thyme
- 1 sprig of fresh rosemary
- 1 handful of walnut halves
- Country bread and green salad to serve
The steps
Step 1: prepare the kamado
Light the charcoal and set up the Split & Mix with the deflectors for indirect cooking. Stabilise the temperature at 180°C.
Step 2 : prepare the camembert
Remove the camembert from its plastic packaging. Score a cross in the centre of the crust, pour the honey into the incision and insert the thyme and rosemary. Place the cheese back in its wooden box, then wrap it all in butcher paper.
Step 3: cook
Place the camembert on the grill, close the lid and let it cook for 20 minutes at 180°C, turning it once halfway through cooking with tongs. For a larger Mont d’Or, allow 35 minutes.
Step 4: serve
Remove the butcher paper and place the box on a dish. Sprinkle with crushed walnuts and serve immediately with toasted country bread and a green salad.
Frequently asked questions
How long to cook a camembert in the kamado?
A 250 g camembert cooks for 20 minutes at 180°C using indirect cooking. A larger Mont d’Or takes about 35 minutes.
What temperature to roast a camembert in the kamado?
The ideal temperature is 180°C using indirect cooking, with the deflectors installed. This melts the heart of the cheese without burning the crust.
Should the camembert be left in its box?
Yes. Just remove the plastic packaging and keep the wooden box: it helps maintain the shape of the cheese during cooking and serves as a serving dish.
Why wrap the camembert in butcher paper ?
Butcher paper protects the wooden box from heat and holds the cheese if it overflows. Aluminium foil is also suitable.
How to know if the camembert is cooked ?
The camembert is ready when the centre is soft to the touch and the cheese flows as soon as you cut into the crust.
What cheese to use instead of camembert ?
All soft cheeses sold in wooden boxes are suitable: Mont d’Or, small brie or coulommiers. Adjust the cooking time to their size.
What to serve with a roasted camembert ?
Serve it with toasted country bread, potatoes, a green salad and some nuts, or cold cuts for a heartier meal.