Camembert Glace Makes 12 Servings 1 pound very ripe Camembert cheese 1 pound sweet butter 2 cups dry white wine Remove and discard the white rind of the Camembert. Cut in small pieces. Let Camembert come to room temperature or become very soft. Place cheese in bowl. Pour white wine over it to cover. Let stand overnight. The next day discard the wine. Put cheese through a sieve and mix thoroughly with the softened butter. A mixer will produce best results. Put cheese in a plain round mold which has been lined with wax paper or clear plastic wrap. Cover and leave dish in refrigerator until firm. Remove one hour before you wish to serve. Garnish with toasted bread crumbs (optional).