1 (7- to 8-ounce) wheel soft-ripened, bloomy-rind cheese, such as Camembert or Brie
1 tablespoon pear eau de vie or brandy
1 loaf crusty bread, such as pain au levain, baguette, or sourdough
Unwrap cheese and set in the center of a large piece of heavy-duty aluminum foil, about 12 by 12 inches. Perforate cheese by pricking it a few times with a fork, then sprinkle liquor over the holes.
Close the foil by wrapping the sides up around the cheese and sealing it at the top. Place wheel in the embers of the campfire, at the edge of the fire where the logs are smoldering and covered with a layer of gray ash (not in a direct flame). Cook, turning wheel occasionally with the tongs so all sides spend some time near the embers, until cheese is soft and melted, about 10 to 12 minutes.
Remove from the fire and place on a plate. Open foil packet, and scoop out cheese with hunks of crusty bread.
Note: You can make this dish indoors by preparing the cheese for cooking as outlined above, then placing the foil packet on a baking sheet inside a 450°F oven for about 10 minutes.