Camembert fondue

If you're a fan of the classic Swiss style of serving cheese, this camembert fondue ticks all the boxes. Enjoy plunging crispy slices of toasted baguette into this creamy, oozy disc of deliciousness.

  • 20 mins cooking
  • Serves 6
  • Print


Camembert fondue
  • 200 gram (6½-ounce) whole camembert cheese
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tablespoon dry white wine
  • 1 clove garlic, crushed
  • 2 sprigs fresh lemon thyme
  • 1 long french bread stick (300g), sliced thinly


Camembert fondue
  • 1
    Place cheese on large piece of baking paper or foil on oven tray.
  • 2
    Drizzle cheese with 1 tablespoon of the oil and the wine; top with garlic and thyme. Wrap paper around cheese; seal to enclose.
  • 3
    Cook parcel in covered barbecue, using indirect heat, following manufacturer's instructions, about 20 minutes or until the centre of the cheese is soft.
  • 4
    Meanwhile, brush bread with remaining oil; toast on barbecue grill plate until browned both sides.
  • 5
    Open cheese parcel; dip toasts into cheese.


Recipe is best made just before serving. If you prefer, cheese can be baked in the oven at 180°C/350°F for about 20 minutes

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