When to Serve It

This makes an ideal appetizer. You can assemble these little beauties in advance and keep them in the refrigerator until you pop them in the oven. You can also make the chutney in advance and just warm it before serving.

About the Cheese

What is Camembert?

Camembert is a rich, buttery, mushroomy cheese that originated in France. It is a soft-ripened cheese, which means it has a soft, bloomy rind on the outside. The inside is luscious and rich - with a more intense flavor than brie. The lovely thing about Camembert is that it comes in a small package - 8 oz. discs. These are perfect for cheese platters with some fresh fruit or jam.


The Nitty-Gritty

Even though Camembert originated in France, there are versions of Camembert made around the world. Two of the best are right here at Cheesetique. Why two? Well, the Chateauguay version from Canada is made from unpasteurized milk (for you raw-milk fanatics) and the Blythedale version from Vermont is made from pasteurized milk (but this is a pasteurized cheese done right). Both are outstanding. But they go quickly, so come on in a grab your Camembert!

Ingredients

For the Pancetta-Wrapped Camembert:

One 8-oz piece of Camembert
This should be a really good quality camembert. Raw or pasteurized will work. Cut it into big bite-size chunks. Don't remove the rind - it's fabulous.
Six slices pancetta (thinly sliced)
Pancetta is Italian bacon. As opposed to American bacon, which comes in strips, Pancetta comes in a roll. It can be used in all sorts of cooking applications where intense bacon-y flavor is desired.
Two tablespoons walnuts, chopped

For the Chutney:

One fig, chopped
This should be fresh and firm. You don't want it to be too overly-ripe.
One apple, cored and chopped
Any type will do here.
Two slices pancetta, chopped
You can get this at Cheesetique!
Two tablespoons olive oil
Zest and juice of one orange
½ glass red wine
One tablespoon brown sugar