We made our own wedding invitations: a Camembert box with homemade personalised labels and then the invite and instructions for the wedding inside.
Needless to say this resulted in a lot of Camembert cheeses needing to be eaten. The best way was to take a whole Camembert, put some slits in the top and insert slivers of garlic and springs of rosemary and then cook until oozing in the over. This worked wonderfully with potato wedges and fried polenta fingers - but would also make a wonderful fondue if you get the inside runny enough and then remove the top to dip bread in and scoop out the cheese.
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