Bruleed St. Saviour Cheese

By Lunds & Byerlys

March 19, 2026

St. Saviour is a soft-ripened, camembert-style cheese with a rich, buttery flavor and a soft, creamy core inside a delectable rind. Camembert cheese first appeared in Normandy, France, in the late 18th century. Today, Wisconsin’s Master Cheesemakers craft St. Saviour camembert-style cheese from rich, pure milk that comes exclusively from Hoard’s Dairyman Farms.


SERVINGS

6

PREP TIME

10 min

COOK TIME

40 min

Ingredients

  • 1
    tablespoon turbinado sugar
  • 1/4
    teaspoon ground cinnamon
  • 1
    wheel (6 ounces) Hoard's Dairyman Farm Creamery St. Saviour cheese
  • Fresh apple and pear slices, for serving
  • Dark and white chocolate squares, for serving
  • Butter almond thin cookies, for serving
  • Cinnamon graham crackers, for serving

For the Apple Chutney:

  • 3
    medium Granny Smith apples, peeled, cored and diced
  • 1/2
    cup golden raisins
  • 1/2
    cup packed brown sugar
  • 1/2
    cup apple cider vinegar
  • 2
    teaspoons lemon juice
  • 1/2
    teaspoon ground ginger
  • 1/2
    teaspoon ground cinnamon
  • 1/4
    teaspoon salt
  • 1/4
    teaspoon ground allspice

Directions

  1. 1

    Make the Apple Chutney: Bring the apples, raisins, brown sugar, apple cider vinegar, lemon juice, ginger, cinnamon, salt and allspice to a boil in a large saucepan over medium-high heat, stirring constantly.

  2. 2

    Reduce heat to low. Simmer, covered for 35 minutes, stirring occasionally. Uncover, increase heat to medium. Cook and stir apple mixture until liquid is evaporated. Cool completely.

  3. 3

    Heat oven to 350 F. Line a 15×10-inch baking pan with aluminum foil.

  4. 4

    Combine turbinado sugar and cinnamon in a small bowl.

  5. 5

    Cut St. Saviour with a sharp knife around the top rind edges. Peel away the rind to expose the cheese. Place St. Saviour on prepare pan. Sprinkle with sugar mixture.

  6. 6

    Bake for 5-7  minutes or until softened. Broil 3-4 inches from the heat for 1-2 minutes or until sugar is caramelized. Cool for 3-4 minutes, allowing the caramelized layer to harden.

  7. 7

    Transfer St. Saviour to a serving platter. Spoon chutney over top. Fill in platter with fruits, chocolates, cookies and crackers for serving.

Recipe provided by the Dairy Farmers of Wisconsin.


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Bruleed St. Saviour Cheese
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