Cold Smoked Camembert with Cherry Wood
The Camembert is cold smoked with aromatic cherry wood smoke, giving it a fruity-smoky note that pairs wonderfully with the mild white mold. The short smoking time protects the delicate texture of the cheese. After resting, a complex aroma of smoke, mushroom, and cream develops.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesRemove the Camembert from the refrigerator and let it acclimatize. Distribute honey evenly over the surface, sprinkle with sea salt and pepper, and place a sprig of rosemary on top.
Cold Smoking
1.5-2 hoursLight cherry wood chips in the cold smoke generator. Smoke the Camembert at 15-18 °C and ensure the smoking chamber temperature remains constant.
Resting and Serving
8-12 hoursLoosely wrap the cheese in baking paper and let it rest overnight in the refrigerator. Allow to warm at room temperature for 30 minutes before serving.
Pro Tip
Cherry wood produces a mild, sweet smoke that is ideal for delicate soft cheeses. Never smoke the cheese at more than 20 °C, as it will melt too much and the rind will crack.
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