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Smoked Pepper Camembert

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Ingredients for 5 servings:

  • 5 small Camembert(s)
  • 2 tsp pepper
  • Smoking chips (beech chips)

Instructions

Working time approx. 12 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 12 minutes

Rub the Camembert with pepper. The amount of pepper can vary depending on the size. Now place all the pieces on the grill, heat the smoker to 50 degrees Celsius while smoking with the beechwood chips, and turn off the heat. Continue smoking for 6-7 hours, heating up to 50 degrees Celsius 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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