• 1 ripe Camembert
• dry white wine (see method)
• 100 g/4 oz butter
• 25 g/1 oz fresh white breadcrumbs

Using a knife, scrape away the white rind on the cheese. Place the whole Camembert in a basin and cover with white wine – about 1.5 dl (¼ pint). Set aside for 12 hours or overnight.

Drain off the wine and reserve. Cream the butter until soft then add the Camembert cheese and beat the two together until smooth and creamy. Beat in 1–2 tablespoons of the wine to make a smooth but not too soft mixture.

Turn the mixture into a well-oiled mould, such as a 15-cm (6-in) cake tin, lined with a circle of greaseproof paper, and chill in the refrigerator until firm. Turn out and coat all over with the breadcrumbs. Serve with a garnish of green grapes or watercress and with cheese biscuits, of course.