Smoked Camembert Walnut
Camembert is coated in an aromatic walnut crust and cold-smoked over beech wood. The earthy nut notes complement the intense white mold cheese, and the smoke ties both flavors into a harmonious profile. Perfect for baking or on sourdough bread.
Ingredients(for 1 kg)
Instructions
Preparing the walnut crust
15 minutesToast walnuts in a dry pan over medium heat for 3-4 minutes until fragrant. Allow to cool and coarsely chop. Mix with thyme leaves, black pepper, and sea salt flakes.
Coating the cheese
10 minutesBrush the camembert all over thinly with Dijon mustard. Press the walnut mixture evenly over the entire surface to form a closed crust. Finish with a drizzle of honey.
Cold Smoking
2-3 hoursPlace the coated camembert on a wire rack in the cold smoker. Smoke with a beech-walnut wood blend at 15-20 °C for 2-3 hours. Avoid moving the cheese as much as possible to keep the crust intact.
Resting
8-12 hoursCarefully wrap the cheese in parchment paper after smoking and rest in the refrigerator for at least 8 hours. Allow to acclimatize at room temperature for 30 minutes before serving.
Pro Tip
Toast the walnuts briefly in a dry pan before grinding to intensify the flavors. Do not grind too finely – coarse pieces provide more texture and a better crust.
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