Method
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Heat oven to 200C/180C fan/gas 6.
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Unwrap the plastic wrapping on your camembert and remove any stickers or additional packaging.
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Wrap in foil and place on a baking tray and cook for 20 minutes or until the centre of the cheese is gooey and melted.
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Whilst the camembert is cooking, prepare the rest of your cheeseboard. Start by getting a board, slate or wooden. Place your blocks of cheese around the board, see our image for inspiration. Be sure to only serve a maximum of 3 slices of Wensleydale per person – it might be easier to serve this pre-sliced.
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Spoon Bay’s Kitchen Tomato & Red Pepper Chutney into a small bowl (30g serving per person is Low FODMAP).
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Use grapes & lettuce to add a splash of colour to your board too. Be careful to only have 6 grapes per serving so that this remains low FODMAP.
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Once the camembert is done, transfer onto the centre of your cheese board, cutting it slightly to allow the incredible cheese to run out.
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Serve with an assortment of gluten free crackers.
