Go Back

Smoked Mozarella Cheese

This smoked mozarella cheese will satisfied your cravings and let this recipe combat any future cheesy obsessions.
Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 8 servings
Calories: 112kcal
Author: Charlie
Cost: 5


  • pellet grill
  • Hickory wood pellets
  • Pellet tube
  • Sharp knife
  • Aluminum foil


  • 1 kg Fresh mozarella cheese balls


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 bagsvacuum seal, and label
  • Put it in the fridge and forget about it for one month.