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.


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



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.


  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!

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