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Tres Fromage for #SundaySupper: Breaded Camembert with Butterscotch, Grilled Brie with Olive Tapenade & Blue Cheese with Walnuts and Toffee Glaze

‎”How can I govern a country which has 246 varieties of cheese?”-Charles De Gaulle. Years later, the dilemma faced by this French leader still continues to haunt the cheese gourmands among us. People would throng to their local deli’s to get their hands on the various varieties of cheese, however this trend is now changing. Specialty cheese shops are springing up, which allow you to walk around and take in the aroma of the cheeses from around the world, or better yet sample a cheese platter to help make up your mind. Once such cheese shop that became my inspiration for creating this cheese platter was “La Fromagerie” off Marylebone High Street in London, England. This tiny shop was a food paradise for me, as I entered I was greeted by a whiff of strong Stilton cheese that rattled my senses. Each shelf was enveloped with Brie from Saint-Simeon, France, Danish Havarti, Manchego from Castille-La Mancha and Asiago from Veneto, Italy to name a few. By few, I literally mean a drop in the fathomless ocean.

La Fromagerie cheese shop in London

Served at breakfast, as an appetizer or even a post dessert indulgence, cheese platters are a must for a complete culinary experience. With each bite of different slivers of cheeses, you are actually intrigued to discover its roots and history. Hailing from the wine and cheese region of France, Brie is hailed as the “Queen of Cheeses”. It’s soft texture, derived from cow’s milk made it a tribute that had to be paid to French Kings. Another treasure discovered from the Normandie region of France is Camembert. The earthy flavors of this crumbly yet creamy cheese makes it one of my favorite. Last but not least, veined with blue and grey spots, emitting a pungent odor, blue cheese is a must on any cheese platter. Many do not have a stomach to digest this strong smelling cheese, but its presence cannot be denied. Cheese platters are normally served with crackers, grapes and olives, however I have added a twist to this age old tradition; by infusing the sweet with the salty and by playing around with the texture of the cheeses.

Breaded Camembert with Butterscotch Sauce


  • Wheel of camembert
  • 1 cup breadcrumbs
  • 1 egg
  • 1 cup brown sugar
  • 1/2 cup butter
  • 2 tsp honey
  • 1/4 cup cream
  • 1 tsp vanilla essence


  • Heat some oil in a wok, enough to fry the camembert
  • Whisk the egg in a bowl and soak the camembert, enough to coat all the sides
  • Roll the camembert in the breadcrumbs till evenly coated
  • Slide the cheese into the hot wok and deep fry till golden brown
  • Let the camembert rest on a kitchen towel to soak in the excess oil
  • For the butterscotch sauce: melt the butter and sugar in a saucepan
  • Stir on low heat till the sugar completely dissolves, leaving no crunchy bits. Keep an eye on the sauce to prevent it from burning
  • Add the honey and vanilla essence and stir
  • Pour in the cream and stir till it comes to a boil. As soon as the sauce starts to bubble, take it off the heat and stir
  • Let it cool for about 2-3 minutes before pouring it on your camembert
  • Pour some of the excess sauce in a milk pot and serve with the platter.

Breaded Camembert with Butterscotch Sauce

Grilled Brie with Olive Tapenade


  • Wheel of brie
  • 1 cup green olives, pitted
  • 1 cup black olives, pitted
  • 1/4 cup lemon juice
  • 1 tsp garlic paste
  • 1/2 cup capers
  • 1/4 cup anchovies
  • 1/4 cup olive oil
  • 2 tbsp balsamic syrup, optional


  • Heat a grill pan and pour some olive oil to coat it evenly
  • Slice the brie horizontally through the middle
  • As the grill begins to smoke, place the brie, wax side  down, and cook till grill marks appear on the surface
  • Let it cool on a wire rack, wax side down, to prevent the cheese from melting through the center
  • In a food processor, add the rest of the ingredients, including the olive oil, till all the ingredients are completely infused together. Make sure the tapenade in not pureed, it should be slightly chunky, in order to get the best out of all the flavors
  • Scoop a generous portion of the tapenade onto one slice of brie and let the other slice rest over it, something like a canopy
  • Place it on your cheeseboard and serve

Grilled Brie with Olive Tapenade

Blue Cheese with Walnuts and Toffee Glaze


  • Triangle of blue cheese (roquefort, stilton or gorgonzola)
  • 2 cups of sugar
  • Handful of walnuts


  • Place a portion of blue cheese onto the cheeseboard and sprinkle with fresh walnuts
  • In a shallow saucepan, heat the sugar, stirring frequently so it does not stick to the bottom
  • As the sugar starts to melt, turning into a golden liquid and dissolving all the granules, take off the heat. Make sure not to cook it for too long as it will harden in the pan
  • Pour the toffee glaze on top of the cheese and walnuts and wait for it to crystallize
  • As it starts to cool, the glaze will harden and form a toffee covering over the cheese
  • Serve immediately

Blue Cheese with Walnuts and Toffee Glaze

Strew around some fresh basil from your garden, some leftover walnuts and serve with a freshly sliced baguette. Create a little fromagerie, albeit with a twist, in the luxury of your own living room by creating these edible delicacies. Serve it as a platter or even individually, the taste and flavors are bound to help you rediscover your passion for cheese. Make your own “very cheesy” cheese platter.

Tres Fromage: Cheese Platter

 Check out the rest of the delicious #SundaySupper recipes:

Cheese —
Garlic and Goat by Supper for a Steal
Quick and Easy Homemade Cottage Cheese by The MeltAways
Homemade Velveeta Cheese by Juanitas Cocina
Cheesy Spinach and Artichoke Dip with Parmesan Crisps by BigBearsWife
Irish Cheese Soufflés by girlichef
Paneer Tikka Masala by Kimchi Mom
Tres Fromage by Chattering Kitchen
Creamy Meyer Lemon Pasta with Homemade Ricotta and Broccoli by Girl in the Little Red Kitchen
Ricotta Croquettes by Basic n Delicious
Cheeseburger Soup by Dinners Dishes and Desserts
Cherry Blossom Crescents by The Ninja Baker
Saag Paneer ! Golden Roasted Ricotta In Savory Spinach Sauce by Sues Nutrition Buzz
Sourdough Cheese Crackers by Curious Cuisiniere
Basil Balsamic Strawberries & Whipped Feta Grilled Cheese by Cupcakes and Kale Chips
Lox and Cream Cheese Mini Omelettes by Cindy’s Recipes and Writings
Buffalo Cream Cheese Stuffed Chicken by In The Kitchen With K P
Baked Mozzarella Sticks by Mama’s Blissful Bites
Paneer Indian Cottage Cheese Pancake by Masala Herb
Crepes with Strawberry Mascarpone Cream Filling by Sonis Food
Roasted Pears with Pecorino by Happy Baking Days
Pan-Fried Haloumi Cheese Salad by Catholic Foodie

Chevre Torte with Mango and Sweet Pepper Salsa by Noshing with the Nolands

Cakes —
Vegan Chocolate Avocado Cake by Mangoes and Chutney
Carrot Cake with Cream Cheese Frosting by Hezzi D’s Books & Cooks
Sour Cream Chocolate Chip Cake by Gourmet Drizzles
Dairyfree Ice Cream Cake by Galactosemia in PDX
KitKat Chocolate Cake by The Urban Mrs
Old Fashioned Caramel Cake by There and Back Again
Strawberry Cream Cheese Coffee Cake by  Cripsy Bits n Burnt Ends
Peanut Butter Banana Bundt Cake with Chocolate Chips by Gotta Get Baked
Flourless Chocolate Bean Cake by Vintage Kitchen
Dense Chocolate Cherry Cake by What Smells So Good?
Tequila Lime Cupcakes by Mama, Mommy, Mom
Almond Polenta Cake by Shockingly Delicious
Salmon Cakes by Family Foodie
Banana Split Bundt Cake with Chocolate Glaze by Neighborfood

& Cheesecakes

Chocolate Raspberry Cream Cheese Tart  by Country Girl In The Village
Kit Kat Cheesecake Brownies by Chocolate Moosey
Reese’s Chocolate Peanut Butter Bundt Cake by Daily Dish Recipes
Nutella Cheesecake Brownies by The Foodie Army Wife
Individual Strawberry and White Chocolate Cheesecakes by Small Wallet Big Appetite
Grasshopper Cheesecake Bars by That Skinny Shick Can Bake
Chocolate Covered Cherry Cheesecake by Magnolia Days
Mini Toddler Cherry Cheesecakes by In the Kitchen with Audrey
Mocha Cheesecake by Lovely Pantry
Lime Cheesecake Bites by Peanut Butter and Peppers
No-Bake Banana Sundae Cheesecake by The Messy Baker
Mini Raspberry Cheesecakes with White Chocolate Crusts by Cupcakes and Pearls
Savory Shrimp Cheesecake with Herbs and Garlic by Food Lust People Love
Cheesecake au Baileys by Baker Street
Tiny Turtle Cheesecakes (No Bake) by Cravings of a Lunatic
Peanut Butter and Chocolate Chip Mini Cheesecakes by Cookistry
Chocolate Cheesecake Bites by Mom, What’s For Dinner?
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes!  Our weekly chat starts at 7:00 pm EST!
Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Join us Around the Family Table this Sunday at 7PM Eastern Time and share your favorite Cheese, Cake and Cheesecake Recipes with us! 



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  • Oh goodness, European cheese? I’ve never even heard of camembert before! Anyways, I found your site through FoodBuzz (which I just joined), and wow. I LOVE your site! The heading in particular is beautiful. I’m glad to have found you- I’m adding you right now to my reader, and I’d love to read more!

    • chatteringkitchen

      Thanks for your appreciation. Happy Reading 🙂

  • Diana @GourmetDrizzles

    What a beautiful and informative post! I can’t decide which recipe looks better- I’ll have to try them all! I miss my time in Paris, and I’ve never experienced anything quite like visiting the cheese shops there… thanks for bringing back nice memories!

    • Thanks Diana. Writing this post brought back delicious memories for me too. Hope you enjoy them

  • The way you combined the cheeses is so original and sound amazing! Love all three of them!

  • I want so me cheese now!!! I am loving the Blue Cheese with walnuts and toffee glaze!!

  • What, what!? Did I just spy butterscotch sauce on camembert? That sounds incredible. As much as I love brie, camembert is even better. I can’t wait to try both of these.

  • Blue and Brie are two of my favorite cheeses, so everything here sounds amazing. I usually pair sweet and/or nutty with Brie, so I’d love to try the tapenade!

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