There is something magical about melted cheese.

Well I think so anyway. I have a weakness for cheese in pretty much any shape or form but I find melted cheese particularly irresistible, whether it is a fondue, a bubbling rarebit or is oozing out of the side of a grilled cheese sandwich or panino.

Occasionally I like to indulge this passion and take a whole brie or camembert, stuff it with truffles and bake it in the oven. Spooning the resulting mix of gooey cheese and pungent truffles onto crusty bread is a delicious treat, especially on a cold evening.

This time around my cheese of choice was Green Hill, a beautiful soft ripened creamy cow’s milk camembert style cheese from Sweet Grass Dairy in Thomasville in the south of Georgia. Green Hill comes in a neat 7.5oz wheel, making it a perfect starter for 2.

Preparation is simple. Just take your cheese and slice it in half. Generously cover one half with truffles. I used black truffle peelings which come in a can and are a useful pantry staple. If you want to make this during truffle season and have suitably deep pockets you could use fresh black or white truffles.

Then simply wrap up the cheese and stick it in the oven and you are just minutes away from a luxurious dish.

Baked Cheese with Black Truffles

One 7-8oz soft ripened cheese (Brie, Camembert or similar)

Approx. 2oz black truffles

Preheat your oven to 350F.

Slice the cheese horizontally across the middle.

Put a generous layer of thinly sliced black truffle on one of the cut sides of the cheese.

Put the other half of the cheese on top of the truffled side. Wrap in parchment paper and then wrap again in aluminium foil.

Place this package on a baking sheet and bake in the oven for about 20 minutes.

Carefully open the package to reveal the molten cheese.

Spoon out onto crusty bread to enjoy.