Truffled Camembert

Fiona Kotvojs 

1 round of Camembert cheese
About 5 shaved/grated truffles


Unwrap the Camembert. Keep the wrapping paper. Slice the cheese in half on the horizontal. Put a layer of thin truffle slices or grated truffle on each piece of cheese. Leave some of the surface of the cheese exposed so the two halves will stick together again. Put the two halves together again. Wrap up again in the paper or use some greaseproof paper and place back in the fridge for two to three days. 

Serve on a cheeseboard at room temperature.