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Smoked Camembert with paprika

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Ingredients for 4 servings:

  • 4 small Camemberts
  • 1 tsp, heaped paprika powder, sweet
  • Smoking chips (beech chips)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 15 minutes

with a mild smoky taste

Rub the Camembert pieces all over with paprika powder and place them on the grill. Heat the smoker to 50 degrees Celsius (122 degrees Fahrenheit) under the smoke from the beech wood chips, then turn off the heat. Continue smoking for 4-5 hours, heating up to 50 degrees Celsius (122 degrees Fahrenheit) once in between, then turn off. This cheese has a mild smoky flavor and is not too salty.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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