Do you love cheese? The you need to try this smoked mozzarella recipe. It is a simple way to turn mozzarella into an an even more delicious piece of cheese. The smoky flavor is infused into the cheese and becomes a golden color which enhances its creamy milk flavor and you’ll be surprised how simple is it to do.
What You Need for Smoked Mozzarella
- Fresh Mozzarella
- Hickory Wood Pellets (this give a great bacon flavor but you can use your favorite type if you prefer)
How to Smoke Mozzarella
Below are the simple steps for cold smoking cheese at home.
Step 1: Preparation Of The Pellet Grill & Cheese
Fill a pellet tube or maze with your choice of pellets and light it with a torch. Let the flame burn for 1-2 minutes before blowing out.
Place it in the bottom of your smoker and let it smoulder. You want a light barely visible smoke. Make sure you have plenty of airflows and leave the smoker off. Unpackage the fresh mozzarella and drain out excess brine.
Step 2: Smoking The Cheese
Put the mozzarella in the back of the grill on the grates but away from direct heat. Make sure you place your cheese on clean smoker racks.
Add a temperature probe to the cheese and smoke until the internal temperature is 90F. This is take around two hours, after one hour flip the cheese.
Step 3: Packing the Cold Smoked Cheese
When the cheese comes out of the smoker it will taste very bitter and ashy. Once all of the cheese is out of the smoker begin packaging. Place the cheese in vacuum bags, vacuum seal, and label. Put it in the fridge and forget about it for one month.
Smoked and sealed cheese will last in the fridge for well over a year if you keep a clean workstation.
See the detailed guide to storing smoked cheese here.
What Is Mozzarella Cheese?
You must have heard of mozzarella! It’s on your pizza, in oven bakes, and melting in pop culture as one of the most famous cheeses.
This type of cheese comes from Italy and traditionally is made with buffalo curds that are put into hot and salty water. This water stage helps the cellular proteins uncoil which gives it its string and soft consistency which is exacerbated when heated.
Fun Fact: The average person in the USA consumed 11 pounds of Mozzarella in 2023!
Our Soft Cheese Recipes
Fresh Vs Processed?
Fresh mozzarella is usually a lot softer and retained in the brine in the form of a ball when you buy it. It effectively isn’t as processed as its shredded counterpart you typically see in supermarkets.
Shredded mozzarella is still tasty but with less moisture, not as creamy, and with less salt. I typically use the shredded version to melt over my favorite food whereas I eat fresh straight from the packet!
Why Does Smoked Cheese Taste So Good?
The smoking process creates a multitude of reactions within the milk fat and protein of popular cheeses. Not only does it create stronger flavors and a new depth of flavor, but it also can cure fresh cheeses to make them last longer.
I want to add that smoking also creates a new aesthetic, usually a deep brown color, and forms a different texture. This adds to maximizes the flavor compounds for a whole new experience.
The Best Way To Smoke Mozzarella
Are you now asking yourself what’s the best way to smoke up some mozzarella? 100% naturally of course.
I advise cold-smoking mozzarella cheese on a pellet grill with wood chips for real smoke and maximum flavor. Don’t even think about using artificial smoke flavor as it will likely damage, especially the softer cheeses.
TIP: You can also use a kettle grill or a charcoal grill with a tube smoker.
What Do I Use For Pellets Do I Use?
The best pellets to use for smoked mozzarella in my opinion is hickory. The smoke produced from the hickory wood is medium to strong and will give a delicious smoky bacon flavor.
What Temperature Do I Smoke Mozzarella?
The ideal temperature for a cold-smoked Mozzarella on a pellet grill is 90°F. We will be putting them on the grill grates away from direct heat and watching them carefully.
The fat in the cheese melts at around 100F so make sure you monitor carefully otherwise they will melt into the drip tray and be inedible. I can’t this second think of anything sadder than scraping cheese out of your dirty grease tray into a waste bin.
How Long Do I Smoke Mozzarella For?
You will be smoking the mozzarella for two hours or until it reaches 90°F and has a golden colour.
How Do I Know My Smoked Mozzarella is Ready?
You can tell your mozzarella is done by using a temperature probe, it should read 90°F when its is done.
The texture should still be firm enough to handle with a crust and creamy center if cut into. The color should be golden and you should be able to smell the smoke on your fingers after handling the cheese.
This means the smoke particles have absorbed into the fat molecules which is a fancy way of saying it’s damn smoky!
Smoked Mozarella Cheese
Equipment
- pellet grill
- Hickory wood pellets
- Pellet tube
- Sharp knife
- Aluminum foil
Ingredients
- 1 kg Fresh mozarella cheese balls
- 1 cup wood chips
Instructions
Step 1: Preparation Of The Pellet Grill & Cheese
- Fill a pellet tube or maze with your choice of pellets and light it with a torch.
- Let the flame burn for 1-2 minutes before blowing out.
- Place it in the bottom of your smoker and let it smolder. You want a light barely visible smoke. Make sure you have plenty of airflows and leave the smoker off.
- Unpackage the fresh mozzarella and drain out excess brine.
Step 2: Smoking The Cheese
- Put the mozzarella in the back of the grill on the grates but away from direct heat. Make sure you place your cheese on clean smoker racks.
- Add a temperature probe to the cheese.
- Smoke until the internal temperature is 90F.
- Check the cheese following the above information to know when it is done.
- Keeping the cheese sanitary is a major component of its shelf life after smoking. If you are smoking hard cheese at the same time place soft cheeses on separate racks from hard cheeses as they take smoke at different rates.
Step 3: Packing the Cold Smoked Cheese
- When the cheese comes out of the smoker it will taste very bitter and ashy. I recommend sealing and letting it rest in the fridge for at least 1 month before trying.
- Once all of the cheese is out of the smoker begin packaging. Place the cheese in vacuum bags, vacuum seal, and label.
- Put it in the fridge and forget about it for one month.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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