Wrap the Camembert in bacon

• Cut the Camembert wheel in half horizontally or keep it whole, depending on the desired melt.
• Wrap the bacon slices tightly around the Camembert, covering it completely.

Bread the cheese

• Coat the bacon-wrapped Camembert in the flour.
• Dip it in the beaten egg, then roll it in the breadcrumbs.
• Repeat the egg and breadcrumb coating for a thick, sealed crust.

Chill the breaded cheese

• Place the breaded Camembert in the fridge so the crust sets and the cheese firms up.

Fry until golden

• Heat the oil in a frying pan over medium heat.
• Fry the breaded Camembert, turning regularly, until the crust is golden and crisp and the cheese flows inside.

Serve

• Drain on paper towel and serve immediately while the cheese is still flowing.