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Boozy Campfire Cheese

Source of Recipe


CHOW magazine



List of Ingredients



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






Instructions



1. Unwrap cheese and set in the center of a large piece of heavy-duty foil, about 12 x 12 inches. Perforate cheese by pricking it a few times with a fork, then sprinkle liquor over the holes.
   
   
2. Close 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.
   
   
3. Remove from the fire and place on a plate. Open foil packet, and scoop out cheese with hunks of crusty bread.
   
   Makes 4 to 6 servings.