Use a food-grade plank over an open fire or grill to melt your cheese before serving it with toppings, bread or crackers.Julie Van Rosendaal/The Globe and Mail
Cooking salmon on cedar planks has been a tradition of Indigenous peoples of the Pacific Northwest for thousands of years. The wood provides a buffer between the fragile fish and the intense heat of the fire, allowing it to cook gently and stay moist, while imparting a delicious smokiness as it smoulders.
Planking is a wonderful way to cook over an open fire, or even your grill; food-grade planks (which haven’t been treated with the chemical preservatives that lumber might be treated with to protect it from the elements) are easily found in the seafood section of most grocery stores. Soak them for at least an hour before setting them over the fire until they start to smoulder, then place your salmon – or cheese – on top to do its thing.
There are firm cheeses, such as halloumi and queso panela, that can go directly on the grill, but softer cheeses such as brie, camembert and taleggio, and even nut-based cheeses, can be planked and served straight from the charred wood. Set it on the grass or bring it right to the table, placing it on a board or trivet – I use a large tile I picked up from a hardware store, and stuck small self-sticking felt furniture pads in each corner on the bottom. The warm plank will keep your cheese warm – in fact, it will continue to melt as you eat. Slices of sourdough, fresh naan or other bread cooked or toasted on the grill make a perfect accompaniment to your gooey, slightly smoky cheese.
Planked Cheese
After (or even during) planking, there’s the option to top your cheese with anything you might otherwise serve it with – a drizzle of honey or fruit preserves (rhubarb chutney!), or chopped peppers or mushrooms you’ve grilled alongside. Have a spray bottle of water on hand to douse any flare-ups around the edges of the wood.
What you’ll need:
- Cedar, maple, cherrywood or other food-grade planks
- Small wheels or wedges of soft bloomy or washed-rind cheese, such as brie, camembert or taleggio, or plant-based cheese (which won’t melt as much)
- Any condiments or accompaniments you like, such as honey, fresh herbs, preserves, finely chopped grilled peppers or mushrooms
- Grilled bread or crackers, for serving
Soak your plank in water for at least an hour, weighing it down in the sink (or whatever you soak it in) to keep it at least mostly submerged.
When you’re ready to cook, set the plank on a grate over a well-established fire or preheated grill. (You can grill your bread or any accompaniments as well at this time.) When the plank starts to smoulder, place your cheese on top (score the top rind, if you like) and loosely cover with a piece of foil or if it’s on the barbecue, close the lid to trap the heat and smoke.
Cook for five to 10 minutes, depending on the heat level and size of your cheese, checking regularly and dousing any flames that start to curl around the edge of the wood with your spray bottle. When the cheese starts to melt, remove the plank from the fire or grill and transfer it to a board – you can serve the cheese directly from the plank, just put it on something to protect your table surface.
Serve immediately, topped with a spoonful of preserves or finely chopped grilled peppers or mushrooms, a drizzle of honey, or anything you like, alongside grilled bread or your choice of accoutrements.
Serves as many as you like.
