I saw this in a book (not a cookbook)attributed to Alice B. Toklas--
Soak a very good Camembert 24 hours in a very good white wine, then scrape off the crust, and mash the cheese with a cup of good butter. Use a wooden spoon (she thinks the metal will react somehow and change the flavor.) This is to make a cheese-ball , you shape it and roll it in fine-crushed nuts. It sounds to me like one of those mixtures that are simple but great. My question:
How big of a Camembert to use with that cup of butter? Are all Camemberts the same size?