Our Christmas orders are now open and will close on Monday 6th December. We have limited availability for courier deliveries so please order early to avoid disappointment. If ordering for collection, please put your collection date in the notes section as you checkout.
£2.00 – £12.00
Our Oak Smoked Brie has won numerous awards for its wonderfully creamy, smoky flavour. It is cold smoked for up to 10 hours which gives it a wonderful flavour without being too over-powering
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!
Some smoked cheeses are artificially smoked. This means that the cheese has a smoke flavouring added to it. We prefer to stock cheeses which have actually been smoked. Usually this involves a cold smoke process. Cold smoking means that the smoke is generated in one area whilst the cheese is in another unheated area. The smoked is then pumped into the area where the cheese is kept. Cheeses are generally smoked over oak, applewood, hickory or beech chips. These all impart a different, but fabulous flavour.
This smoked brie is excellent when sliced into a salad, but it also melts very well so works as a decadent sauce for cauliflower cheese or even in a fondue! It also pairs brilliantly with tart apples and white grapes.
We love a fruity Côtes du Rhône with this cheese.
Ingredients (Allergens are listed in capitals)
MILK, salt, starter cultures, vegetarian rennet, calcium chloride (E509), penicillium candidum