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Set Your Cheese on Fire! But Add Booze First

It’s hard to improve upon Camembert, a French bloomy rind cow’s milk cheese. But heating the wheel slightly, dousing it with kirsch and broiling the top with a torch is one way. When you dip cubes of bread or apple slices into the molten cheese, the overall effect is like eating fondue.—Jessica Battilana

Boozy Baked Camembert

  • 1 (8 –12 oz) Camembert wheel
  • 1 oz kirsch
  • Bread, crackers and apple wedges, for serving

Special equipment: Propane torch

Preheat the oven to 250°F. Unwrap the Camembert, then return the whole unwrapped wheel to its wooden box. Set on a rimmed baking sheet. Bake the cheese for 5 minutes, then remove from the oven and carefully remove from its wooden box and set on a heatproof plate. With a sharp knife, carefully cut off and discard the top rind of the cheese. Pour the kirsch over the cheese, and using the propane torch, brulée the top of the cheese until it’s browned and bubbly. Serve hot, accompanied by bread, crackers or apple slices.

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