Good evening
I've received some St Jude, and was wondering if it's suitable for baking. It came in one of those wooden frames you get around more traditionally oven-bound cheeses such as Camembert, but I can't seem to find concrete proof that it should be given that treatment. The above link says that St Jude is inspired by St Marcellin, which I have seen some examples of ovening applied.
If not this specific cheese, are there general 'rules' for what cheeses are good for baking? Intuitively I probably wouldn't try mozzarella, but I could be dissuaded.
Thank you for any assistance, and have a pleasant Friday
by Junior_Tone8218