Smoked Camembert delights with its delicate, creamy interior. Enriched with the smoke aroma, it is perfect for salads.
- Camembert-type cheese with herbs
- 70 g salt
- 1 liter cold water
Soak the cheese in brine for at least 12 hours (70g per 1 litre of cold water). Remove the cheese from brine and leave to drain for an hour. Due to the mould layer, the cheese needs less time to lose excess water than the cottage cheese.
During the first hour, dry the cheese at a temperature of 30°C, next smoke it at 50°C for 2-3 hours, with the smoke generator on, and the smoker’s chimney open. Cool the cheese and it’s ready!