and turn it into a molten case of cheesy goodness!
There's nothing wrong with South Cape Camembert - it isn't in the league of say a Jindi Triple cream but not everyone can afford that cheese - but you can turn it into something that is a little bit nicer.
The first step to slice off the top - ideally you'll cut it fine enough to just remove the rind.
The second step - sprinkle the surface with fresh herbs - here I've used rosemary, thyme, sage, oregano, finely sliced garlic and the Chilean spice called Merken - smoked paprika or chilli powder would work quite nicely too.
Place the top back onto the cheese and then wrap the whole lot tightly in baking paper - then wrap this parcel in foil. Place in an oven-proof dish that will snugly hold it and bake in a low oven until the cheese has softened - anywhere from 15 to 30 minutes.
At this stage it is quite fragile as the cheese is molten - let it rest for a minute or two before removing.
Slide it carefully onto your cheese board - remove the lid and voilà you are done.
To serve, I've matched it with fresh olive bread - sourdough would also work as its slightly acidic nature would complement the rich cheese.