Camembert with Black Perigord Truffles

This is hardly a recipe but if you want something with minimal input and maximum wow factor then this is the one for you!


  1. Cut the cheese in half horizontally and layer your truffle over one-half.
  2. Place the other half back on top and wrap well (I use the cheese’s original wrapper and then wrap again in Clingfilm).
  3. Leave it to infuse in the fridge for 24 hours (or longer) before removing for a few hours before serving.
  4. Serve it with crusty bread or your choice of crackers at the end of the meal or alternatively with a mixed leaf salad for an unusual starter.

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