2017 · Breakfast · Good Food

Gluten-free Goat’s Milk Camembert & Fig Preserves

This one is for the cheese lovers out there.  Just because you cannot have cow’s milk, doesn’t mean that you have to miss out on a variety of different cheeses.

For  those who are lactose intolerant, there are still other options – sheep’s milk cheeses, or goat’s milk cheeses.

This recipe is made with delicious goat’s milk Camembert.   If  you prefer dairy, then just sub with a cow’s milk Camembert.

The tartness of the cheese is delightfully balanced with the syrupy sweet preserved  figs.

Goat’s Milk Camembert & Fig Preserves


Allergens: goat’s milk

Servings: 2 – 4

By: gfchopstix

Prep time: 5 minutes

Cooking time: 5 – 8 minutes



  • 1 tablespoon of coconut oil
  • 1 wheel of goat’s milk Camembert
  • Fig preserves, for serving
  • Toasted gluten-free bread cut into thin wedges/strips
  • Fresh blueberries, or other fruit for serving


  1. Scoop 1 tablespoon of coconut oil into a non-stick pan
  2. Heat on low
  3. Remove the Camembert from the packaging
  4. Place the Camembert into the centre of the pan and lightly fry on both sides. Gently remove and serve
  5. If you like your cheese gooey, then leave it in the pan until it splits open. Once this happens, quickly and carefully remove from the pan with a spatula and place onto a serving plate
  6. Gently scoop a serving of the Camembert onto a side plate, add bread, preserves and blueberries
  7. Grab a piece of bread and dip in!




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