Boozy Campfire Cheese

Name: Boozy Campfire Cheese
Prep time: 10 min
Total time: 20 min
Yield: 4 - 6 servings
Ingredients: 1 (7- to 8-ounce) wheel soft-ripened, bloomy-rind cheese, such as Camembert or Brie; 1 tablespoon pear eau de vie or brandy; 1 loaf crusty bread, such as pain au levain, baguette, or sourdough

Cheese Camping Ice Cream Dairy Snack Summer Easy

Save (235)

Rate

4 - 6 servings Easy

Total: 20 mins Active: 10 mins

16 Ratings

Ingredients (3)

1 (7- to 8-ounce) wheel soft-ripened, bloomy-rind cheese, such as Camembert or Brie
1 tablespoon pear eau de vie or brandy
1 loaf crusty bread, such as pain au levain, baguette, or sourdough

Try Amazon Fresh

Nutritional Information

Calories355
Fat4.62g
Saturated fat1.72g
Trans fat0.01g
Carbs62.29g
Fiber2.64g
Sugar5.58g
Protein14.3g
Cholesterol5.1mg
Sodium782.11mg
Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

This easy haute-camping treat makes a great midnight snack just as the fire is dying down. It’s pretty satisfying to sop up molten cheese with hunks of crusty bread while in the woods.

Special equipment: You’ll need heavy-duty aluminum foil and a pair of heat-resistant tongs to make this recipe while camping.

See more camping recipes.

by Kate Ramos

Instructions

1Unwrap cheese and set in the center of a large piece of heavy-duty aluminum foil, about 12 by 12 inches. Perforate cheese by pricking it a few times with a fork, then sprinkle liquor over the holes.
2Close the foil by wrapping the sides up around the cheese and sealing it at the top. Place wheel in the embers of the campfire, at the edge of the fire where the logs are smoldering and covered with a layer of gray ash (not in a direct flame). Cook, turning wheel occasionally with the tongs so all sides spend some time near the embers, until cheese is soft and melted, about 10 to 12 minutes.
3Remove from the fire and place on a plate. Open foil packet, and scoop out cheese with hunks of crusty bread.

Note: You can make this dish indoors by preparing the cheese for cooking as outlined above, then placing the foil packet on a baking sheet inside a 450°F oven for about 10 minutes.

Load Comments

Recommended from Chowhound

How to Make Couscous by Hand | 5 Must-Have Tools

(04:19)

Video from Kitchen Essentials

In this episode of Kitchen Essentials, we visit the amazing Einat Admony, owner and head chef of Balaboosta, Kish-Kash and the Taïm chain in NYC. Einat is an expert on all things couscous - to the point that the entire menu at Kish-Kash is centered around the Moroccan preparation of these delicious semolina pearls. She talks us through her favorite, and ultimately essential tools, that she uses in the kitchen to make delicious couscous-centric creations. Everything from her favorite brand of semolina, to a kish-kash (Moroccan sieve specifically used to make the beads), a double boiler, a spray bottle, and an ancient cooking tool that is making a comeback, called spurtle. Watch to learn how Einat makes couscous by hand, and why these are her essential tools.