12 Smoked Camembert Cheese - Borniak

Smoked Camembert Cheese

Smoked Camembert Cheese

Smoked Camembert Cheese

Discover a unique way to prepare Camembert cheese that captivates with its delicate, creamy interior enriched with the unmistakable aroma of smokehouse smoke. It pairs perfectly with salads, creating unforgettable culinary experiences.

INGREDIENTS

  • Camembert cheese
  • 70 g of kitchen salt
  • 1 liter of cold water
TOOLS

RECIPE

Brine Preparation:

  1. Pour 1 liter of water into a pot, add salt, and mix well.
  2. Submerge the cheese in the brine so it is completely covered*.
  3. Store the cheese in a cool place at about 5°C for 12 hours.
  4. After this time, remove the cheese, gently pat dry with a paper towel, and leave to drain for 1 hour.

*If you do not have a suitable container, you can use a zip-lock bag.

Smoking:

  1. Place the cheese in the smoker, setting the temperature to 30°C, and dry for 1 hour.
  2. Turn on the smoke generator and smoke the cheese with beech wood for 3 hours at 50°C, keeping the chimney open.

Enjoy the extraordinary taste of smoked Camembert cheese, which delights both in appearance and in depth of flavor!

Leave A Reply

Your email address will not be published. Required fields are marked