Smoked Mozarella Cheese
This smoked mozarella cheese will satisfied your cravings and let this recipe combat any future cheesy obsessions.
Servings: 8 servings
Hickory wood pellets
- 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 bags, vacuum seal, and label.
Put it in the fridge and forget about it for one month.