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How To Smoke Camembert

How To Smoke Camembert

Smoked Camembert: A Delicious Delicacy

Smoking Camembert cheese is a wonderful way to add a rich, smoky flavor to this creamy and indulgent cheese. Whether you are a cheese enthusiast or just looking to try something new, smoking Camembert is a simple and rewarding process that will elevate your culinary creations to a whole new level.

Why Smoke Camembert?

Camembert is a soft, creamy cheese with a delicate flavor profile. When smoked, it takes on a whole new dimension, with the smokiness adding depth and complexity to its taste. Smoking Camembert also gives it a beautiful golden-brown rind that adds visual appeal to any cheese platter or dish.

What You’ll Need

Before you start smoking Camembert, gather the following supplies:

  • Camembert cheese
  • Smoker
  • Wood chips (such as applewood or hickory)
  • Aluminum foil
  • Thermometer

The Smoking Process

Now that you have everything you need, it’s time to start smoking the Camembert. Follow these simple steps:

  1. Prepare the smoker: Preheat your smoker to 90-100°F (32-38°C). The low temperature is crucial for smoking cheese without melting it.
  2. Prep the cheese: Remove the Camembert from its packaging and let it sit at room temperature for about 30 minutes. This will allow the cheese to slightly soften and absorb the smoky flavors more effectively.
  3. Smoke the cheese: Place the Camembert on a piece of aluminum foil and put it in the smoker. Add the wood chips to the smoker according to the manufacturer’s instructions. Close the smoker and let the cheese smoke for 2-3 hours.
  4. Monitor the temperature: Use a thermometer to ensure the smoker stays within the 90-100°F (32-38°C) range throughout the smoking process.
  5. Remove and rest: Once the Camembert has absorbed the desired amount of smoke, remove it from the smoker and let it rest at room temperature for about an hour. This allows the flavors to mellow and the cheese to firm up slightly.

Serving Suggestions

Smoked Camembert can be enjoyed in a variety of ways. Here are some serving suggestions to make the most of this delectable cheese:

  • Serve it on a cheese board with crackers, fruits, and nuts for an elegant appetizer.
  • Melt it over a burger or steak for a gourmet twist.
  • Pair it with a glass of wine for a sophisticated and indulgent treat.


Smoking Camembert is a simple yet impressive way to elevate the flavor of this beloved cheese. With just a few basic supplies and some patience, you can create a gourmet delicacy that will impress your family and friends. So, fire up your smoker and get ready to savor the rich, smoky goodness of homemade smoked Camembert.

Share your experiences and techniques for smoking Camembert in the Cooking Techniques forum section. Let’s discuss how to infuse this classic cheese with delightful smoky flavors!
What equipment do I need to smoke Camembert?
To smoke Camembert, you will need a smoker, smoking wood chips (such as applewood or hickory), a thermometer, and a small container for the wood chips.
How long should I smoke Camembert for?
The smoking time for Camembert can vary, but generally, it should be smoked for 1-2 hours at a low temperature, around 90-100°F (32-38°C). It’s important to monitor the temperature and smoke levels throughout the process.
Can I eat the rind of smoked Camembert?
Yes, the rind of smoked Camembert is perfectly edible and can add a delicious smoky flavor to the cheese. It’s a matter of personal preference, so feel free to try it and see if you enjoy the added depth of flavor.
What are some serving suggestions for smoked Camembert?
Smoked Camembert can be served with crusty bread, crackers, fresh fruit, and nuts. It pairs well with a variety of accompaniments, such as honey, fig jam, or caramelized onions. It also goes wonderfully with a glass of wine.
How should I store smoked Camembert?
After smoking, allow the Camembert to cool and then wrap it in wax paper or parchment paper before refrigerating it. It’s best to consume the smoked Camembert within a few days for the best flavor and texture.

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