Camembert in a Sourdough Jacket


  • 1 Camembert from France (preferably made from raw unpasteurized milk if available in the country where you live)
  • 1 small sourdough boule (not San Francisco sourdough though as the sourness might overpower the cheese)
  • 1 1/2 teaspoon chili powder (I used chipotle chili)
  • 1/2 teaspoon garlic powder (see above for possible substitution)
  • 1/2 teaspoon mustard powder
  • 1 tablespoon salted butter


  1. Pre-heat the oven to 356°F/180° C (using convection if available)
  2. Cut off the top of the boule and set aside
  3. Hollow out the center of the boule and of the lid (making sure the Camembert easily fits into both)
  4. In a small bowl, mix chili, garlic powder (if using. If not using, rub the inside of the bread and of the lid with raw clove of garlic) and mustard powder
  5. Lightly butter the inside of the boule and of the lid
  6. Generously sprinkle the inside of the boule and of the lid with spice mixture
  7. Pre-cut the boule all around to make it easier to pull out croûtons later on (see picture)
  8. Scrape the Camembert all around, not forgetting the sides and bottom
  9. Place inside the hollowed boule, scatter rest of spice mixture over it
  10. Place the lid over the cheese making sure it fits the bottom snugly
  11. Bake in pre-heated oven for 30 minutes
  12. Let cool a few minutes before serving (serve the top alongside so that guests can rip chunks of it to dip in the melted cheese when the sides of the boule are all eaten up).