This is just the sort of supplier we love at Bayley & Sage – set up by people who are passionate about their product, producing amazing honey and are environmentally friendly.
The Scottish Bee Company was founded by husband and wife Iain and Suzie Millar after they were saddened to hear about the well documented decline in bee numbers. They are a company with a social and environmental purpose; giving hives and bees to small scale bee farmers encouraging them to grow, while increasing bee numbers and pollination. They have recently set up a charity branch to the business which will create education programmes about pollination and beekeeping and build wildflower gardens across the country. Their Scottish Heather Honey is foraged on the unspoiled wilderness of Scotlands Heather moors, never heated above the temperature of the hive, and never pasteurised.
The following recipe is borrowed from their website – it combines delicious Scottish Honey and cheese. Perfect!
- 1 cheese baker
- 1 camembert
- 1-2 sprigs of rosemary
- 1-2 sprigs of thyme
- 1 tbsp of honey
Baked camembert is one of life’s true luxuries.
Dipping something cool, fresh and sweet into hot, melted cheese is easily one of my favourite things.
The combinations are endless.
Fresh figs? Sublime.
Plump, sharp grapes? Spectacular.
Pickled cornichons, dunked into the cheese, then wrapped in cool prosciutto then dunked again? Life changing. Trust me.
One little camembert and a pile of nibbles makes an elegant (and easy) starter for friends or a simple, relaxed supper for two after a busy day.
I don’t doubt that you’ve baked camembert before, but if you haven’t invested in a cheese baker yet… well, you really need to take the plunge.
It’ll take your cheese game to the next level, and I can promise you’ll never look back!
You’ll need one for this recipe….
Place the cheese into the baker and score the top with a knife, taking care not to go all the way through the cheese. Ideally cut about half way down.
Poke your herbs into the cuts.
Drizzle with honey and bake at around 200°C for about 20 mins or until gooey. Enjoy.