or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Cheese › Smoked Mozzarella
New Posts  All Forums:Forum Nav:

Smoked Mozzarella

post #1 of 9
Thread Starter 

Someone asked the other day what my favorite cheese is for smoking. Hands down there is nothing better in my book than fresh mozzarella still in the water.


I take them out of the water and dry them off. I then let them sit in the fridge uncovered for a couple of hours so they kind of form a skin on them so when I smoke them the moisture does not all run out.


No heat except for the AMNS for 2-3 hours with your favorite wood. I used pecan on these but I have also used apple and hickory some old wine barrel


Here we are going into the smoker with some mixed nuts. The nuts will cold smoke for as long as the cheese runs then will get another 2 hours at 225


Mozarella and mixed nuts 002.jpg


Here is the cheese after about 2.5 hours. I pulled them at 3 hours and wrapped them in plastic wrap then into the fridge for a few hours. Man this stuff is good! Great part is you don't have to wait 2 weeks to taste it  

Lightly Smoked Mozzarella.jpg


These are the nuts after about 4 hours

They were spritzed with a little olive oil then dusted with Chipotle and Garlic powders.

Mozarella and mixed nuts just out of the smoker 002.jpg

post #2 of 9
I keep forgetting to try smoked nuts, they look great
post #3 of 9

Man Gary the cheese and nuts look great...  I need to try smoking some Mozzarella...

post #4 of 9

that does look good buddy. I bet the smoke flavor is pretty prominent considering how mild mozzeralla is.

post #5 of 9
Thread Starter 

Guys that cheese is around $10 and is so freakin good you will be blown away. We had 5 couples over for dinner and this was gone in the first 15 minutes

post #6 of 9

Mozz is by far my favorite cheese to smoke, although i have yet to do fresh mozz.

post #7 of 9

You go Gary!! I just made a double batch of fresh moz and if all goes well I'll be smoking it tomorrow! Hugs my brutha!

post #8 of 9

it works real good on italian sausage and pepper subs.  Just saying.

post #9 of 9

Real nice Gary----Missed another one for a whole week!!!!


I love smoked Mozza!!!


New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cheese
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Cheese › Smoked Mozzarella