How to seal/store smoked mozzarella

Discussion in 'Cheese' started by hillbillyrkstr, Mar 23, 2014.

  1. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    I'm smoking a bunch of cheese now and I'm not sure what I should do with the smoked mozzarella ball I have. Should I vacu seal it like the rest of the cheese and age it for at least two weeks? Any info would be appreciated.

     
  2. Mozzarella is one of the rare cheeses that you don't have to age.That's why a lot of people throw in string cheese when they smoke other cheese - it helps them make it through the aging process with their other cheese. Have at it man & enjoy  [​IMG]  
     
  3. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Smoking B, your saying eat it and don't vacu seal it? I just sealed it. I tasted it and it was pretty harsh after 3 hours.
     
  4. I didn't know how long you had it in for but I usually don't age any of my mozz unless I smoke a lot of it. Depending on what wood you used though it might need a short rest... It's all a subjective thing though as far as how much smoke anyone likes their cheese to have - if it seems harsh to you by all means let it rest a while but it probably won't need as much time as your other cheese.
     
  5. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Ok thanks. I'll let it rest a week or so in the vacu seal and try it out. Appreciate your help.
     
  6. Yup - enjoy your cheese man  [​IMG]
     
  7. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    cheese is all vacu sealed. I'll try the motz in a week or two.

    Thanks for the help.
     

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