This spectacular looking smoked and baked cheese will have you looking like a 5 star chef when served with your next nibble snack platter. The cheese is lightly smoked and baked until it reaches luscious oozing gooeyness. Served on top is a flavourful chunky fruit syrup that combines wonderfully well with the savoury richness of the cheese.

Cooking style: Smoker, indirect

Cooking time: 25-30 minutes


1 Camembert wheel 

3 tablespoons blackberry jam

1 punnet fresh raspberries (frozen berries can be used)

2 tablespoons port wine

1 tablespoon brown sugar


  1. Mix jam, raspberries and port in a saucepan. Heat over low heat until warmed through and well combined.
  2. Spoon berry mixture on top of cheese, sprinkle with brown sugar.
  3. Place on a tray or wooden cedar plank and smoke in a smoker at 150c (300f) with cedar smoke.
  4. Cheese is done when the sides begin to bulge and is sift when pressed.

Serve with crackers and other nibble finger food such as salami, kabana, olives etc.