A Great British Bake Off: English Cheeses Worthy of Your Baked Camembert

A Great British Bake Off: English Cheeses Worthy of Your Baked Camembert:

Few winter indulgences feel as wonderfully reassuring as a wheel of cheese slowly melting by the warmth of the oven, its surface just beginning to ripple before yielding into silken richness. Yet before we dive into the festive pleasure of baked Camembert, it is worth pausing to distinguish this cheese from its often-confused cousin, Brie. Though both hail from northern France and share that beloved soft, creamy interior wrapped in a snowy white rind, the two are far from identical.

Brie, typically larger and milder, matures with a gentle, buttery sweetness. Its flavour is soft-spoken and elegant, the sort of cheese that slips into a conversation rather than dominates it. Camembert, however, is far more assertive: smaller in size but deeper in aroma, with a pleasantly earthy character that intensifies as it ripens. Its texture is supple and luscious, and when warmed, particularly during the winter months. It transforms into something irresistibly decadent.

With their differences properly appreciated, we may now turn our attention to the festive challenge of the year: preparing the perfect baked Camembert at a time when French cow’s milk cheese supplies are in notably shorter supply. Fortunately, England’s own cheesemakers have risen splendidly to the occasion.

A Taste Test: Three English Cheeses Worthy of Your Oven

With French cheese shortages casting a slight shadow over seasonal menus, we undertook an incredibly important taste test of English soft cheeses. It’s our duty as cheesemongers after all. Our aim was simple: to discover which homegrown wheels might best replace, or even surpass, the classic French Camembert on the festive table.

1. Tunworth

Often dubbed “the English Camembert,” Tunworth is a cheese of exceptional pedigree, boasting a delicate rind and a rich, mushroomy aroma. Baked, it becomes sumptuously molten with a gently nutty depth. Among our panel, it emerged as the closest in character to traditional Camembert, making it an excellent option for pleasing a crowd. Top with our brand new Red Onion & Tawny Port Chutney before baking for a truly festive touch.

2. Baron Bigod

Though technically a Brie-style cheese, Baron Bigod’s quality and complexity earn it a well-deserved place in this lineup. Its texture is luxurious, perhaps even more unctuous than many French Bries, and when warmed, it develops flavours of warm butter, meadow grass, and soft earth. A superb choice for those who adore full flavoured

cheeses. Bake with Acacia Honey and thyme and enjoy with a glass of English Sparkling wine for an elegant supper.

3. Dozmary

A newcomer with impressive promise, Dozmary is a Camembert-style cheese created by second-generation cheesemaker Ben Stansfield. Produced in the rugged heart of Cornwall, it offers a beautifully balanced flavour: gentle at first, then unfurling into a deeper, subtly earthy finish. When baked, it achieves a smooth, almost custard-like interior. Deeply comforting, yet confidently distinctive. The texture of the cheese was the most similar to a baked Camembert de Normandie and we loved how thick and unctuous it was.

Method

To ensure a fair comparison, we selected three English cheeses of similar weight, diameter, and age profile. Each cheese was removed from its packaging and placed in a Paxton & Whitfield ceramic baker, to maintain consistent conditions.

We baked all three cheeses in a 180°C fan oven for 20 minutes, allowing them to soften into perfect spoonable form without collapsing. For this tasting, we chose a minimalist approach, omitting the usual additions of wine, garlic, or herbs. This allowed each cheese to speak entirely for itself, letting its natural character and complexity shine through.

Our Recommendation

Although each cheese brought something delightful and distinct to the table, Dozmary ultimately claimed the top spot as the best all-round substitute for baked Camembert. Its balanced flavour, beautifully smooth texture, and quietly confident depth make it a standout. For an English twist, we recommend baking it with a splash of West Country Cider rather than White Wine—the gentle orchard sweetness pairs beautifully with Dozmary’s creamy richness.

Tunworth remains an excellent choice for those seeking a traditional Camembert experience, while Baron Bigod offers a buttery, sumptuous alternative.