Cold Smoked Brie
A creamy Brie is enhanced with mild beech smoke, giving the cheese a subtle smoky note without damaging its delicate rind. The low temperature during cold smoking fully preserves the soft texture. The result is a more aromatically complex Brie with smoky depth.
Ingredients(for 1 kg)
Instructions
Preparation
1 hourRemove the Brie from the refrigerator and bring to room temperature on a wire rack. Lightly dust the surface with sea salt, white pepper, and thyme.
Cold Smoking
2-3 hoursLight the beech wood chips in the cold smoke generator and smoke the cheese at a maximum of 20 °C. Turn the cheese once halfway through the smoking time.
Resting
12-24 hoursLet the smoked Brie rest unwrapped on a wire rack in the refrigerator so the smoke flavors settle and the surface dries slightly.
Pro Tip
Place the cheese on a wire rack so the smoke can reach it from all sides. After smoking, let it rest in the refrigerator for at least 12 hours so the smoke flavors distribute evenly.
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