Three easy recipes using the Boska Cheese Baker

Author: Jon Dart


When it's cold and dark outside, thoughts always turn to warm and comforting food. And gooey, melted cheese always ranks high on the comfort food chart. There's nothing better than dipping crusty bread or crudités into the unctuous, melted loveliness to send you into cheesy nirvana, whether you are entertaining guests or enjoying a cosy meal for two.

These three delicious recipes for Baked Camembert with Rosemary, Classic Mac & Cheese and Baked Camembert with Figs, Walnuts and Pistachios, come from Boska and use their stylish porcelain Cheese Baker. All three recipes are quick and simple to make using readily available ingredients.

The Boska Cheese Baker is made from porcelain and is supplied with a contrasting cast iron stand. A tea light candle placed on the stand will keep the contents of the dish warm at the table. Perfect for soft cheese such as Brie and Camembert. You can also use the porcelain dish as a storage vessel. The lid will prevent any pongs escaping into the fridge. Aside from these uses, the Boska Cheese Baker can also be used for fondue, stews and other tasty dishes. The porcelain dish is both refrigerator and dishwasher safe and comes with a 10 year guarantee from Boska.

Thanks to Boska for these delicious recipes. They certainly know a thing or two when it comes to cheese!

Baked Camembert with Rosemary

Baked Camembert with Rosemary

Serves four as an appetiser.

Preparation time: 5 minutes. Cooking time: 20-25 minutes. Total time: 20-25 minutes


  • 1 Camembert
  • 2 Cloves of garlic
  • 3 Sprigs of rosemary
  • Olive oil or white wine
  • Sliced baguette or crackers


  • Pre-heat the oven to 180°C or 375°F
  • Put the Camembert in the Cheese Baker and make some incisions
  • Fill the incisions with small branches of rosemary and cut up garlic, and drizzle some olive oil or white wine over the camembert
  • Put the Cheese Baker in the oven for 15 - 20 minutes
  • Present the dish together with the base and keep it warm using the tea light and lid
  • Enjoy with fresh bread or crudités

Classic Mac & Cheese

Classic Mac & Cheese

Serves one to two as a main course / three to four as a side dish

Preparation time: 25 minutes. Cooking time: 15 minutes. Total time: 40 minutes


  • 120g Freshly grated cheese (80g Cheddar, 40g Gouda)

  • 13g Panko bread crumbs

  • 11g Flour

  • Pinch of salt and pepper

  • 80g Macaroni

  • 160ml Whole milk

  • 20g Butter

  • 1 tbsp Butter


  • Boil the pasta according to the instructions on the packet
  • In a small pan, melt the 20g of butter over a medium heat
  • Sprinkle in the flour and whisk, cooking it for 2-3 minutes
  • Season with salt and pepper
  • Slowly pour in the milk, whisking until smooth
  • Heat it to a low boil until the sauce thickens, then remove the pan from the heat
  • Melt 1 tablespoon of butter over a medium heat
  • Add in the panko bread crumbs and stir constantly for 3-5 minutes or until golden brown
  • Drain the pasta and put it back in the pan
  • Cover the pasta with the grated cheese
  • Pour over the sauce and stir gently so that the sauce starts to melt the cheese
  • Grease the Cheese Baker then pour the pasta into the Cheese Baker and cover it with the panko bread crumbs
  • Bake in a pre-heated 200°C (400°F) oven for 12-15 minutes

Baked Camembert with Figs, Walnuts and Pistachios

Baked Camembert with Figs, Walnuts and Pistachios

Serves four as an appetiser

Preparation time: 10 minutes. Cooking time: 15-20 minutes. Total time: 25-30 minutes


  • 1 Camembert

  • 4 tbsp Fig jam or preserve

  • 3 dried Mission figs, sliced

  • 35g Shelled pistachios, roughly chopped

  • 35g Walnut hearts, roughly chopped

  • Sliced baguette or crackers


  • Pre-heat the oven to 180°C or 375°F
  • Place the fig jam or preserve in a microwave-safe dish and heat in the microwave for 30 seconds to soften
  • Mix the sliced dried figs with the nuts in a small bowl. Add half of the fig jam and stir well to coat the nut mixture
  • Place the Camembert into the Cheese Baker and make some incisions
  • Using a knife, coat the Camembert with the remainder of the jam
  • Cover the Camembert with the fig and nut mixture
  • Place the Cheese Baker in the oven and bake it at 180°C or 375°F for 20 minutes (or until the Camembert starts to ooze, but not melt)
  • Return the Cheese Baker to its base and use a tea light to keep it warm, ready for you to get dipping with your favorite crackers or some sliced baguette!