Combine the flour and salt then rub in the butter.
Add the yeast, sugar and milk and combine. Knead for 8-10 minutes, until smooth and elastic.
Place in a bowl, cover with cling wrap and leave in a warm place until doubled in size.
Roll the dough out into a rectangle, about 1cm thick, and cut 1cm wide strips.
Wrap the dough strips around 45cm long skewers or clean sticks and roast over medium coals, turning continuously until puffed, golden and cooked through – about 6-8 minutes.
While the breadsticks are cooking, unwrap the camembert and soak the box in water briefly, then put the cheese back into the box and place on a grid over medium-low coals and roast until gooey and bubbling.
Serve the camembert drizzled with honey with the still-warm breadsticks.