This method is a great way of keeping the original shape of cheese while infusing some more Cedar flavor.

Total Time: 15 minutes
Servings: 4


Chef's Tip

Leave the Cedar Wrap on the cheese to serve and enjoy while hot!


  1. Soak the wrap in warm water for several minutes and soak the plank for 15 minutes.
  2. Preheat the grill or oven to 400°F.
  3. Remove the foil packaging from the Boursin cheese and tear or cut two 2” wide strips from the Cedar wrap.
  4. Wrap the Cedar strip around the cheese and secure with twine. Insert one of the rosemary sprigs between the cheese and the wrap.
  5. Set the other rosemary sprig on the plank and top with the cheese. Place on the grill for 15 minutes with the lid closed.
  6. Remove the plank from the grill and garnish the plank with walnuts and cranberries.
  7. Serve with crackers.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cedar Grilling Wraps

Used in this recipe:

5″x8″ Grilling Planks Sampler Pack

This sampler pack contains Cedar, Alder, Cherry, Maple, and Hickory planks. Use the Cedar plank for this recipe and give some of our other recipes a try with the rest!

Matt worked his first kitchen job in the country of Malta at the age of 15. He has worked as a restaurant Chef in Arizona, Maine, Spain, the UK, Oregon and finally North Idaho. Now the Executive Chef at Wildwood Grilling, he thoroughly enjoys his day job.

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