Herby Camembert parcels for the braai

Camembert has been loved for centuries. This soft, creamy cheese comes from Normandy in northern France, where it is said to have first been made in the late 1700s. Its bloomy white rind and rich, buttery centre made it a French classic, and today it is enjoyed around the world, from picnic boards to warm, baked dishes.

Traditional Camembert is made from cow’s milk and has a soft, earthy flavour that grows stronger as it ripens. You’ll also find double cream Camembert, which is richer and silkier, as well as pasteurised versions, goat’s milk styles, truffle Camembert, smoked Camembert, and flavoured options with herbs, garlic, or pepper. For this recipe, Camembert gets the full braai treatment. Wrapped in bay, sage, thyme and rosemary, the cheese turns warm and gooey inside, while the herbs release their lovely, woody scent over the heat.