OAK Smoked Brie - Cold Smoking cheese with Oak wood dust

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OAK Smoked Brie - Cold Smoked with Oak wood dust
Using a whole 500g wheel of french brie I added a little oak wood dust to my proQ artisan cold smoker, placed it in the bottom of my Norweigen cold smoker and let the brie sit in there cold smoking for 18 hours gently absorbing all those delicious aromas and flavours from the wood as it gently smouldered producing clouds of whispy cold smoke. This is so easy to do and worth the time as it tastes simply divine.
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EQUIPMENT USED IN THIS VIDEO
ProQ Cold Smoke Generator - coldsmoking.co.uk/collections...
ProQ Artisan Cold Smoke Generator - coldsmoking.co.uk/collections...
Coldsmoker used in this video - www.matroyk.no
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#brie
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Опубликовано:

1 авг 2024

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Комментарии : 8

@thomascollins1194 2 месяца назад

Obsessed with Oak smoked Brie! Will be trying this thank you!

@Coldsmoking 2 месяца назад

You won’t be disappointed 👌

@RobCanada Год назад

Now I'm hungry 🤣

@Coldsmoking Год назад

Sorry! 😂

@user-be6qd6yj9t 10 месяцев назад

Good evening! I’m from Russia. Thank you very much for the beautiful recipes 👍

@Coldsmoking 10 месяцев назад

@@user-be6qd6yj9t thank you 🙏

@johnhopkins7246 Год назад

I tried smoking brie with beech dust, for about 8 hours, and really wasn't impressed, it didn't really take much flavour at all from the smoke. However, at the same time, I did a bunch of other cheeses, and in those conditions, the cheap medium cheddar absolutely shone! The other thing I would mention is that the brie was only a segment. Do you think it is the duration, or the type of smoke that I got wrong?

@Coldsmoking Год назад

could be both. i used oak which is a robust flavour and i wrapped it up after smoking and left it in the fridge to infuse. A final point, serve it at room temp. Totally agree with the cheddar, try it with apple smoke, sublime!!!