Many, perhaps most, of the cheeses featured by The Cheese Shed can truly be called 'artisan' cheeses: they're made be committed, expert small-scale makers.
This doesn't come into the same bracket, as it's made by a large-ish concern. But Cornish Country Larder do make some nice cheeses - Village Green, Cornish Brie and St Endellion among them - so we're happy to add their latest, the 200g Cornish Camembert.
Pasteurised
Cornish Camembert Canapes
For sheer decadence, try this one: extremely quick and easy!
Pre-heat oven to 220c/425f/G7, and sort yourself out with a baking tray lined with greaseproof paper. You'll need:
1 pre-prepared pack of Puff Pastry
1 200g Cornish Camembert
10gm sultanas
10gm pecans
3 tbsp Marsala (fortified wine) or Port or sweet Sherry
Soak the sultanas in your alcohol for an hour. Roughly chop the pecans.
Slice the Cornish Camembert in half horizontally and divide into 6 equal parts. Take each 1/6th and put the sultanas and pecans over one half of the cheese then put the two halves together.
Roll out the puff pastry (only using half of the pack) on a floured surface, making it large enough to wrap each piece of cheese in. Place the cheese in the middle of the pastry and fold the edges towards the centre, sealing with beaten egg to keep it in place. Turn the wrapped cheese over, making a few decorative leave to put on the top, then place on a greased baking sheet. Brush with beaten egg and pop in the oven on the middle shelf for approximately 20 minutes until golden brown.
Can be made in advance and left in the fridge until cooked just before serving.
