Unwrap your camembert and place it back into its original wooden box. This box isn't just packaging—it's your baking vessel. If your cheese comes without a box, use a small ramekin or ceramic dish instead. Tie a simple piece of kitchen string around the box to secure the cheese in place, or simply place it directly on a baking sheet lined with parchment paper. Why does this matter? The box (or ramekin) contains the cheese as it melts, preventing it from spreading everywhere and creating a natural serving vessel that keeps the cheese warm while your guests dip.

Using a small sharp knife, make 3-4 shallow diagonal slashes across the top of the cheese. Don't cut all the way through—just score the surface to create little pockets for your seasonings to nestle into. These slashes also help the heat penetrate the cheese more evenly. Now comes the flavor layer: Drizzle your tablespoon of vermouth or white wine directly over the slashed surface. Scatter your thyme sprigs on top, and finish with a pinch of chili flakes. The chili isn't about heat—it's about adding a subtle complexity that makes people say, "What is that flavor?"

Preheat your oven to 400°F (200°C) or set your air fryer to 350°F (180°C). Place your prepared cheese on a baking sheet (the wooden box can go directly on the sheet). Bake for 18-20 minutes in a traditional oven, or 15-18 minutes in an air fryer, until the camembert is completely soft, slightly puffy, and oozing at the edges. You'll know it's ready when you see the cheese beginning to bubble at the edges and the top feels soft when you gently press it. Don't overbake—you want that creamy interior, not a liquidy mess.

Remove from the oven and place directly on your serving table. Arrange your crackers or toasted bread slices around the warm cheese. Guests can slice off pieces of the softened cheese and spread it on their crackers, or break off pieces and dip their bread directly in. The wooden box keeps everything looking beautiful and keeps the cheese warm throughout your gathering.