Smoked Brie with Alder and Juniper
Creamy Brie gently cold smoked over alder wood and juniper berries, with an aromatic, resinous smoke note.
Ingredients(for 0.5 kg)
Instructions
Preparation
1 Std.Remove Brie from packaging, store on a wire rack uncovered in the refrigerator for 1 hour until the rind is dry. Lightly crush juniper berries.
Smoker Setup
15 Min.Pre-cool smoker to 15-18°C. Mix alder wood chips with crushed juniper berries and thyme and place in the cold smoke generator.
Smoking
2-3 Std.Place Brie on the rack and cold smoke for 2-3 hours. Keep temperature strictly below 18°C so the cheese does not soften. Do not flip.
Maturing
12-24 Std.Loosely wrap smoked Brie in parchment paper and rest in the refrigerator for 12-24 hours. Serve at room temperature for a creamy consistency.
Pro Tip
Only smoke Brie briefly (max. 3 hours) as the soft interior absorbs smoke very quickly – less is more with soft cheeses!
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