We started Day 15 with an omelette topped with brie smoked in our Grapevine & Cherrywood blend.
We actually smoked the brie back on day 7 when we were smoking some shrimp in our Grapevine & Cherrywood blend for smokers. (There is also a Grapevine & Cherrywood blend for grills). We like having smoked cheese on hand to enjoy with all kinds of foods, so when we find we have some extra room left in the smoker, we often throw some cheese in there to soak up some of that delicious smoky flavor.
Chef's Tip: When smoking any cheese, put it in the freezer for one hour before smoking it. (But, just one hour. You don't want it to be frozen.) Putting cheese in the freezer before smoking it helps keep it firm and prevents it from melting during the smoking process. Cheese can soften or start to melt at relatively low temperatures, so slightly freezing it ensures it holds its shape and texture while still absorbing the smoky flavors.
We love adding smoked cheeses like brie, gouda, mozzarella, cheddar, provolone, or parmesan to:
- scrambled eggs or quiches
- fruits like apricots, pears, berries, and peaches (smoked gouda) or apples (smoked provolone)
- sandwiches or wraps
- burritos, tacos, fajitas, all kinds of Mexican foods
- crackers or sliced baguettes to enjoy with red wines (or other full-bodied wines)
Today we used the smoked brie on our breakfast omelette, which we paired with cottage fries. What a delicious way to start the day!
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To find out more about the Wined Up in Smoke blend used in this recipe:
