Smoked Brie Cherry
Creamy brie is cold-smoked and finished with a sweet-tart cherry reduction. The cherry wood imparts a fruity smoke note that harmonizes beautifully with the buttery white mold cheese. An elegant interplay of sweetness, acidity, and smoke.
Ingredients(for 1 kg)
Instructions
Preparation
60 minutesRemove brie from the refrigerator 60 minutes before smoking and allow to dry on a rack at room temperature. Simultaneously, reduce cherries, red wine, brown sugar, and balsamic in a saucepan to a syrupy glaze (approx. 15 minutes over medium heat).
Cold Smoking
60-90 minutesPlace brie on a rack and cold-smoke with cherry wood at 15-18 °C for a maximum of 90 minutes. Turn the cheese halfway through to ensure even smoke distribution.
Glazing & Resting
12 hoursBrush the smoked brie with the cooled cherry glaze and place a rosemary sprig on the surface. Wrap in parchment paper and rest overnight in the refrigerator. Bring to room temperature before serving.
Pro Tip
Smoke only briefly – brie absorbs smoke flavors very quickly. Too long a smoking time makes the cheese bitter. Apply the cherry glaze only after smoking.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.