smoked camembert cheeses

[crustyo44]

Hi,
I read on "wildfoods" forum that one of our knowledgeable moderators smoked camembert cheeses.
Any more info available in regard to temperatures, heavy or light smoke and duration?
I would like to have some available for Christmas to feed the visiting hordes.
Any suggestions will be will be greatfully stored in my abused grey matter.
Best Regards,
Jan. Brisbane.

[wheels]

If it's from this thread:

http://www.wildfood.info/viewtopic.php? ... ing#p59094

I have smoked Camembert and it's good, however it was the cheap and nasty India rubber Edam that was the eye opener for me - it's transformed into a good edible product when it's smoked (as are many cheap 'rat trap' cheeses).

I cold smoke cheese using the Cold Smoke Generator sold by Mac's bbq. One full run is often enough (about 12 hours). It produces a light trickle of smoke.

I did a review of using it in one of the cardboard box smokers that they also sell - I used cheese for the test. Have a look at it, it'll give you a good idea of how I do it:

http://www.localfoodheroes.co.uk/weblog ... =my_weblog

HTH

Phil

[onewheeler]

In my limited experience a full run of the CSG would be far too much (unless, perhaps, you're smoking a very large lump of cheese or don't do subtlety). Cheddar at four hours was much too smoky and bitter: Manchego after just over an hour was good, but two hours too long (although after a couple of weeks in the 'fridge it's improving). A lump of mozarrella came out nicely after about 90 minutes.

These are all for smallish lumps of cheese, up to about 300 g, smoked with oak dust in the BBQ with a cover over it. External temperature was no more than about 6 C.

Our local farmers market sells smoked brie, which is nice, with a light smoke. I think Camembert would be good, but a runny one might not be so good as a firm, young one.

Martin/

[wheels]

You wouldn't like the cheese from Richardson's then - they smoke theirs for 6 days:

http://www.richardsonssmokehouse.co.uk/products.html



Phil

[tristar]

.......... might not be so good as a firm, young one.

Martin/

Can't agree more Martin, you can't beat a firm young one!

[onewheeler]

You wouldn't like the cheese from Richardson's then - they smoke theirs for 6 days

'Ecky thump! That must be like eating cheesy tar unless they just waft the smoke from a distant bonfire in the general direction of the stuff, and keep it sealed in a placcy bag. Their ten days for garlic sounds reasonable, there was no discernable smoke flavour in mine after 20 hours exposure to the CSG.

[wheels]

Yes, I know that 'one man's meat etc...', but that's excessive by anyone's standards!

I agree about the garlic, it needs ages.

I think that with the CSG the time is dependant on the size of chamber and how quickly the smoke is vented. I go for a quick throughput of smoke as this avoids any problem of bitterness from the smoke hanging around too long.

Jan will need to have a play around to find what they prefer, but let's agree that 6 - 12 hours should be a good starting point.

Phil

[saucisson]

I smoked 24 Camembert in the run up to Christmas last year, overnight with one run from the CSG. Keeping my head down this year

Dave

[crustyo44]

Hi Phil and all the other members taht replied to my post.
Thank you for the info.
I certainly will be looking for some good firm young ones.!!!!!!!!!!!!!
What a Christmas present!!!!
Best Regards,
Jan. Brisbane.

[ped]

Would you prick the camembert to get better penetration of smoke as it has a skin on it? or just cut into large slices?

[wheels]

I just chuck it in whole.

Phil

[crustyo44]

I never thought about pricking the camembert cheese before smoking.
I bought 6 cheeses at the local farmers market and will prick 3 of them, just to see what the difference is.
Regards,
Jan.

[saucisson]

Whole versus Holey, I like it

[ratman]

I give camembert and brie the full generators worth. I find it takes that much to penetrate and then a further week or so in cling film in the fridge. It is obviously a matter of personal taste etc. I reckon double gloucester is a terrific cheese for smoking as well. I did a big batch before xmas for friends and family consisting of camembert, brie, double gloucester, red leicester, cheddar, cheshire and stilton with apricots.
Went down a storm and have so many re - orders I must be doing something right.

[wheels]

That's a coincidence, I did some Double Gloucester for Christmas. Edam is also good.

Phil