🗒 Recipe | Smoked Camembert Cheese
Cheese prepared in this way allows you to enjoy a delicate and creamy interior. Enriched with smoke aroma – perfect for salads.
✅Preparation
The cheese should be soaked for a minimum of 12 hours in brine (70 g per 1 liter of cold water). Then take it out and let it drain for 1 hour. As it is a coated cheese, it does not need as much time as cottage cheese to get rid of excess water.
✅Smoking
In the first hour, dry at 30°C, then smoke for the next 2-3 hours at 50°C, with the smoke generator turned on and the smoker’s fireplace open. Cool and ready!
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