Camembert fondue - the perfect starter

I will be honest...... I never saw the point in Camembert as a cheese until I had it in Normandie in it`s unpasteurised form from Lait Cru. When you are buying it look for the words "moulé à la louche" which means the cheese has been manually lifted by ladle into the molds.

 It really comes into its own when it is served hot, fluid and fragrant.  The flavours explode when it has been baked and served in a pot.
Great for a starter at a dinner party (1 cheese for 4 people) or for an informal lunch.  Just put a cheese into a pot for the oven (as it needs containing as it melts) and bake it at 180 degrees celcius for 20 mins. You can insert some garlic cloves to taste before putting in the oven!
Serve it with chopped up carrots, pieces of crusty bread and anything else you like to dip into melted cheese.
As to a matching wine I would serve a Chenin from the Loire - either a Vouvray or a Savennieres but frankly we have never found anything better than a bottle of chilled Normandie cider (Brut is best) - but just get the most refined appley cider you can your hands on and serve it in wine glasses.  It will surprise you as to  how well it matches the cheese!