Remove the camembert from its packaging and place it back into its original wooden box. If your cheese doesn't come in a box (some international varieties use paper wrapping), transfer it to a small ramekin or ovenproof dish instead. This containment is crucial—it keeps the melting cheese contained and makes for an impressive presentation. Secure the box sides with kitchen twine if needed to prevent the cheese from spilling during baking.

Heat your oven to 400°F (200°C) or preheat your air fryer to 350°F (180°C). I recommend the oven for gatherings because it gives you more flexibility with timing, but the air fryer works beautifully if you're cooking for a smaller group. Allow about 5 minutes for preheating so your cheese starts melting immediately when it enters the heat.

Using a small sharp knife, make three shallow slashes across the top of the camembert in a crosshatch pattern. This allows the wine and seasonings to penetrate the cheese and helps heat distribute evenly. Drizzle your chosen liquid (wine, vermouth, or kirsch) into the slashes and across the top—don't be shy, about 1 tablespoon is perfect. Arrange your thyme sprigs artfully over the top and finish with a light sprinkle of red chili flakes for visual appeal and subtle heat.

Place the prepared camembert on a baking tray and bake for 18-20 minutes in a regular oven, or 15-18 minutes in an air fryer, until the cheese is visibly soft and beginning to bubble slightly at the edges. You'll know it's done when a small knife inserted through the crosshatch meets no resistance. The cheese should still hold its shape but be completely melted inside. Serve immediately with your toasted bread and crackers for dipping.