Smoked Camembert cheese

    45 min

    A great way to start off or finish a meal, this smoked Camembert is similar to a dip after smoking. You can pair it with any relish but I prefer a spicy red pepper or tomato relish.


    Washington, United States
    4 people made this

    Serves: 8 

    • 1 Camembert cheese
    • 1 sprig rosemary
    • 1 clove garlic
    • relish of choice, such as spicy tomato or red pepper
    • crackers, to serve

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Pre-heat a barbecue or smoker to 100 degrees C with a food-safe wooden plank (heating the plank and charring it in spots adds to the flavour).
    2. Remove plank from smoker, then add a pan of water to the bottom of the smoker.
    3. Place the round of Camembert on the wooden plank, then stab evenly with a knife creating slits in the surface of the cheese.
    4. Very thinly slice the garlic, and break off small sprigs of rosemary. Stuff a single slice of garlic and one mini sprig of rosemary into each hole.
    5. Cook in the smoker at 100 degrees C for 35 minutes, or until you touch the top and it is very soft.
    6. Serve immediately on a platter topped with the relish and crackers to dip.

    To make in an oven

    You can make this in an oven set to 100 degrees C if you don't have a smoker or barbecue.

    See it on my blog

    Bush Cooking


    Smoked Camembert cheese
    Smoked Camembert cheese

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