Gooey Fire Cheese Frypan

This dish is super easy to make and a delightful twist on the classic cheese board. It's a true crowd-pleaser that’s sure to impress. And who better to trust with a cheese recipe than our French chef, Charly.

Prep time | 10 min

Cooking time | 20 min

Total time | 30 min

Equipment | "product name, Firewood, product name, product name

Ingredients

3 Cheeses of very good quality -Supermarket or from a local cheese farm
Type: camembert, brie or wash rind cheese
3 tablespoons of honey

2 branches of rosemary chopped
4 branches of thyme chopped finely
1 handful of toasted walnuts
1 handful of toasted almonds
2 handful of grapes and 1 pear sliced

Instructions:

Prepare the Fire: Start by building a campfire and allowing it to burn down until you have a good bed of hot coals. You'll want medium heat for cooking your cheese frypan to allow the cheese to melt gently without burning the bottom. You can use a cast-iron skillet for this recipe; make sure it's well- seasoned or lightly oiled to prevent sticking.

Prepare the Ingredients: Score your cheese with a knife on both sides to allow the heat to travel through and melt the cheese evenly. Add the cheese and grapes to the frypan, then sprinkle the nuts and aromatic herbs on top and around the cheese. Season with salt if desired.

Cook Over the Fire: Place the skillet over the campfire's coals or on a grill above the fire. Medium-low heat is required for this recipe so the cheese doesn't burn on the bottom. Cook for about 10 minutes, until the cheese is fully melted, then add the honey and cook for an additional 5-8 minutes. When the honey changes colour and bubbles to a golden brown through the cheese, it's ready.

Serve: Carefully remove the skillet from the fire and allow it to cool for a few minutes before serving to avoid burns. Serve your cheesy campfire skillet as a delicious side dish or as a pre-snack while your meat is cooking. It's always best to serve with crackers or fire-toasted sourdough to mop up the bottom of the frypan.