for 8 person

Wood chips

75 g	smoke chips
4 sprig	rosemary
1 dl	white wine

Smoked salt and pepper

½ tsp	sea salt
¼ tsp	black pepper, crushed
½ tsp	rosemary, finely chopped

To smoke the cheese

1	mozzarella (each approx. 150 g)
250 g	hard cheese (e.g. Toggenburger Blumenkäse)
150 g	soft cheese, Reblochon Val d'Arve
250 g	feta

Rhubarb chutney

1 tbsp	olive oil
1	red onion, cut into thin slices
200 g	red rhubarb, thinly sliced
1	red chilli, deseeded, finely chopped
2 tbsp	sugar
½ tsp	salt
2 tbsp	water
1 tbsp	vinegar

How it's done

Wood chips

Place the wood chips, rosemary and wine in a bowl, leave to soak for approx. 30 mins.

Smoked salt and pepper

Place the fleur de sel, pepper and rosemary on a piece of foil, gently gather the edges.

To smoke the cheese

Charcoal grill: Drain the wood chips and rosemary, place directly on the embers. Place the mozzarella in a grill tray, place the spices alongside. Place the remainder of the cheese on the grilling plank. Cover and grill indirectly over/on a low heat (approx. 150 °C for approx. 20 mins., allow to cool slightly.

Rhubarb chutney

Heat the oil in a pan. Sauté the onion for approx. 3 mins., add the rhubarb and cook for approx. 2 mins. Add the chilli, sugar, salt, water and vinegar, bring to the boil, reduce the heat, cover and simmer for approx. 5 mins. Allow the chutney to cool slightly, stir well, serve with the mozzarella.

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