I've used it in a Mushroom soup before. Goes well and makes it creamy...

Have you tried making a Soupe Crasse with it? I know it's basically cheese and bread, but it's a variation on cheese and bread. And an interesting one too! Here's a recipe for Soupe Crasse if you don't have one: http://www.saveur.com/article/Recipes/Soupe-Crasse-Cheese-and-Bread-Soup

What kind of cheese do you use to get a bear out of a tree?

Camembert

Give CSA my address, I'll make use with all that cheese! :)

It's tasty in quiche.

Or you could just send it to applebomb and me.

Use it in fondue, add it to béchamel for casseroles, etc. How about thin slices between grilled veggies in a timbale? In a torta with vegetables and prosciutto? It can also be frozen and used is baked dishes (it will get a little curdy when frozen, but will melt nicely).

You can also give some away!

I wanna be in her CSA!!!

-Camembert mashed potatoes
-Camembert omelette with variations (carmelized onion, salmon, tomato and arugula)
-Salad with camembert and apples
-Pasta with camembert and variations (roasted veg, artichoke hearts and lemon, rosemary and spinach and garlic)

Put it on pasta with tomatoes, garlic, and basil.

Have a party and invite your friends over to help you eat it!

My breakfast every morning is brie and pears. Camembert would work nicely there.

I add a good chunk of Camembert to my broccoli soup and then whizz it. The cheese adds depth to the flavor and makes it silky smooth. Yum!

I just recently read that it is absolutely fine to freeze (horrors! I know!) a perfectly ripe Camembert. Just defrost it slowly in the fridge and then move it to the counter to bring it to room temperature. And make sure it is wrapped up well to prevent freezer burn and defrost in the wrapper.

I wish I could remember where I read this but it was a source I find super trustworthy (Dorie Greenspan? NYT? SF Chronicle?). I was shocked as every single cheese expert says not to freeze cheese and that it will compromise the texture. But this source says that it comes out of the freezer exactly as it went it. Anyone else read this and remember where it came from??

Man, I want to know what CSA you belong to. I would really love to have this particular problem.

Jamie Oliver has a great recipe for baked camembert pasta in his Ministry of Food Cookbook... I googled it and found the recipe here:http://www.noobcook.com/baked-camembert-pasta/
I have been meaning to make this for months so thanks for the reminder!!!

I would make a piece of toast with good, seedy bread, let a slice of the Camambert melt on top while it's warm and layer the top with thinly sliced pears.

Best. Breakfast. Ever.

Or lunch, or dinner, or...

Put it on a salad. I had a salad with hot camenbert in Normandy and it was fantastic.

Make any basic green salad you like. Place little wedges of camenbert on pieces of toast and throw under broiler. When they are hot and runny, put them on top of the salad.

Donate some to a homeless shelter to or to the elderly who have insufficient income.

french onion soup topped with crusty bread topped with camembert!

Breaded and fried slices of camembert!

Camembert trivia: This the cheese that inspired Salvador Dali's melting clocks in his painting "The Persistence of Memory".

Camembert & lager soup is absolutely divine!!!

Wow, thanks for all the great ideas! Since several people asked, Grant Family Farms in Colorado is the CSA. They've created a team of organic Colorado farmers and act as the distribution point for all kinds of CSAs (veggie, fruit, egg, bread, mushroom... And of course cheese). I love my farmer, though sometimes I wished for cheddar. Now I know better!

I'm so glad to hear about the Grant Family Farms! We just moved to CO at the beginning of Jan and this will be a great fit for our family!

Can't find a picture, but this is a great (and dinner party worthy, no less!) camembert tart from my favourite chef: http://www.independent.co.uk/life-style/food-and-drink/recipes/celebrity-square-meals-joanne-harriss-tourte-au-camembert-513926.html

Although personally I'd bake some bread and eat it straight up. With tomatoes and fresh basil if I was feeling fancy!

I like to top my (Japanese) curry with camembert.

Baked Camembert with roasted garlic. Serve as a starter with crusty bread to dip in.

Being French, I was somewhat taken aback at the thought of a camembert panini. I'm ok now, I promise. Sorry about that.

Recipes
- salad, apples, camembert, chestnuts, olive oil and balsamic vinegar is one of the best salads I know of. Vary the nut and try pears for a change !
- camembert goes very well with jam. My personal favorites are cherry jam and blackberry jam. Be sure to use not too sugared jams; I used to simply mix the fruits and add a little brown sugar for guests.
- Camembert tart. It's exquisite, but you'll have to live in a smelly, very smelly kitchen for days. I love it !... when others cook it.
- More exotic: camembert and honey go very well together. If you have "brick sheet" in the US (very thin, paper-like wraps that get crusty when cooked in the oven), you can wrap a quarter of your wheel, then cook it in the oven, and pour down good honey on it. Delicious and very unusual.

I'm also thinking about a spinach-camembert, blackberry salad I loved, but it's not in season right now.
Still, the best way to eat a good camembert (in my opinion), is simply on hot homemade bred, maybe with a touch of jam.

Camembert, Potato, and Prosciutto Pizza. So good.

http://fourseasonskitchen.blogspot.com/2010/11/pasta-or-pizza.html

this is what Bavarians do with overripe Camembert: Obazda, a cheese spread that goes perfectly well with pretzels and beer

just mix 2 parts cheese with 1 part butter, paprika powder, a splash of beer and some chopped onions. garnish with caraway seeds and chives

http://www.lensandlentils.com/2010/07/obazda-bavarian-beergarden-cheese.html

coeur de camembert au calvados...cut the rind off a firm camembert and soak the creamy heart in calvados in the fridge for a few days or up to a week. Take out, pat dry, and press fine breadcrumbs into it. Let sit in the fridge for another few days and serve at room temperature with apple compote and baguette slices. Heaven!

OK, so maybe this does amount to baked cheese, or bread and cheese, but I've had it baked into a bread with lots of garlic, and I'm drooling just thinking about it.

Snad - I'd never heard of timbale before! I googled a recipe for a spinach one that I think would work great and sounds intriguing. Now if my CSA would only send me spinach, lol!

lotusmoss - You had me at camembert mashed potatoes!

Slow Lorus - I have never heard that, but what a relief if it's true. Like many suggested, I'd love to have a party or share with friends, but I can't every week. If I could save a few rounds and then make a big dish for a party, that would be great! It certainly can't hurt to try.

se7en - OMG, that looks wonderful. And how nice to cook the spinach with the pasta. Again, I need spinach! Next year I'm growing some of my own in low tunnels.

Loora - camembert and jam was the "panini" I kept making at first. I have a great raspberry rhubarb chunky preserve that is nicely tart and goes great with it. But I ate too much of it and needed some alternatives. It's still a great quick supper on my "Don't Eat Out!" list on my fridge.

Mel P. - I am totally sold on this recipe, as I love paprika too.