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Preheat the oven to 375°. Set the box of cheese in a baking dish and bake, uncovered, until just melted, about 15 minutes. Slice off the top rind and serve immediately with crackers and apple slices.
Camembert was reputedly first made in 1791 by Marie Harel, a farmer from Normandy, following advice from Abbot Charles-Jean Bonvoust who came from Alençon. [3] She is credited with having refined a previously existing cheese recipe from the Pays d'Auge region and having launched it into the wider world. [4]
Deep-fried Camembert was a 1970s favorite, blending indulgence and simplicity in one gooey bite. ... Made with chicken pieces baked in a sauce of apricot jam, onion soup mix, and French dressing ...
Altenburger Ziegenkäse – a soft cheese from cow's milk and goat's milk with caraway seeds in the cheese dough. The surface is covered with white Camembert mould. Because of its protected designation of origin, the cheese may only be produced in the districts of Altenburger Land, Burgenland and Leipzig and the independent city of Gera.
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a Bavarian cheese delicacy that is prepared by mixing two thirds aged soft cheese, usually Camembert (Romadur or similar cheeses may be used as well), and one third butter. Limburger: Cheese A cheese that originated during the 19th century in the historical Duchy of Limburg, which is
1. Stir the soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in a 3-quart shallow baking dish. Cover the baking dish. 2. Bake at 400°F. for 35 minutes. Stir the rice mixture. Cover the baking dish. 3. Bake for 10 minutes or until the chicken is cooked through and the rice is tender. Let stand, covered, for 5 ...
Add shredded mozz to pizza, baked pasta dishes, and casseroles. ... Blue cheese is a semi-soft, crumbly cheese typically made from cow’s, sheep’s, or goat’s milk, and the term “blue” is ...