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
- Mix jam, raspberries and port in a saucepan. Heat over low heat until warmed through and well combined.
- Spoon berry mixture on top of cheese, sprinkle with brown sugar.
- Place on a tray or wooden cedar plank and smoke in a smoker at 150c (300f) with cedar smoke.
- 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.