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Planked Cheese

One of my favourite discoveries is cedar wood steamed cheese. If you love cheese then you simply must try some Goats Cheese, Camembert, Brie or any soft cheese baked on a plank either in the oven or on a BBQ. In France ( elsewhere too ? ) there is a recipe for Baked Camembert where you put the wooden cheese box under the hot ashes of a fire or in the embers wrapped in tin foil. When the inside is runny enough for you, open and dip in with bread sticks or a baguette.

Cooking cheese on a plank works even better because the cheese is steamed cooked with the the sweet, spicy Cedar wood flavour or a fruitier taste of the Cherry wood. Although Cedar imparts the most flavour, any of the woods can be used to create a different version of the same recipe.

Ingredients
Round of Camembert or Brie or Goats Cheese some Thyme or Basil leaves sliced garlic (optional) 1 tbsp olive oil salt and freshly ground black pepper ciabatta, baguette or bread sticks serves 4+

 

 

 

 

 

 

 

1. Unwrap the cheese and carefully slice the rind off the top of the cheese and place on a Cedar Roasting Plank or a Cedar BBQ Plank.

2. Sprinkle with salt and pepper and some thyme or basil and then drizzle over some olive oil.

3. For extra flavour you can also stud the top of the cheese with sliced garlic.

Cedar Roasting Plank : Bake the Camembert in the oven for 10-15 minutes until the cheese is browned on top and melted inside. Allow to cool slightly, then serve.

Cedar BBQ Plank : BBQ the cheese until it is melted inside, allow to cool slightly and serve.

Place your planked cheese directly onto your table with some bread, serve as a type of Tapas with some warm olives, sun dried tomatoes and a chilli dip.