Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £2.35 through £21.50
Smoked Brie blends tradition with innovation. Rooted in classic French cheesemaking, the added smoke introduces a unique and exciting element. Whether enjoyed simply with bread and wine or featured in creative dishes, smoked Brie appeals to adventurous eaters and devoted cheese fans alike. Each creamy, smoky bite celebrates the skill and creativity behind exceptional cheese.
Our smoked brie is specially smoked for us by one of our cheese suppliers. They take a mild brie from Pays de la Loire which has a milky flavour and a light hint of hazelnut and then gently smoke it over oak chippings. The smoking enhances its true flavour and gives it a slightly firm, however still creamy texture. This fabulous brie is ideal for anybody wanting to try something a bit unique.
It is thought that the first smoked cheese was discovered by accident. Probably the cheese was kept too close to a fire but it was soon discovered that it didn’t harm the cheese. This then led to cheeses being smoked to help preserve them. Nowadays we smoke cheeses because they taste amazing!
Smoking cheese began as a preservation method. Smoked Brie, however, is a modern twist. With refrigeration, cheesemakers started using smoke for flavour. Brie’s soft, creamy texture absorbs delicate wood smoke beautifully, adding a savoury, aromatic layer without losing its sophistication.
The process starts with a regular wheel of Brie. Once the rind forms and the cheese is firm, it’s cold-smoked to prevent melting, usually at temperatures below 32°C. Oak is favoured for its balanced smokiness.
Smoking time determines smokiness. A short smoke keeps flavours delicate; longer smoking gives the rind a deeper amber colour and richer aroma.
Smoked Brie thrives on contrasts that harmonise. Its aroma balances gentle smokiness with signature earthy, mushroom notes. Depending on the wood, you might detect toasted nuts, cream, or caramel.
The texture matches classic Brie, soft and yielding, sometimes nearly spoonable. Letting it reach room temperature before serving can make it even creamier when cut. Always a good sign.
The flavours start out creamy and buttery, then moves to smoke, gentle to bold. Smoke enhances Brie’s nuttiness and depth without ever overwhelming.
The key with smoked Brie is balance. Done well, the smoke lifts the cheese’s creaminess without hiding it.
Jen’s note: Some smoked cheeses are artificially smoked. This means that the cheese has had a smoke flavouring added to it. We prefer to stock cheeses which have actually been smoked!
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, salt, starter cultures, vegetarian rennet, natural smoke
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
