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Mozzarella Waiting Time ?

post #1 of 7
Thread Starter 

I have a chub of buffalo mozzarella that I'd like to smoke w/ the AMNS.  After I'm done smoking it, do I need to put it in the fridge for a few weeks like I do w/ cheddar or is it OK to eat sooner ?  For some reason, I thought I read that folks eat mozzarella and cream cheese sooner but I can't find that and wasn't sure I remembered correctly.

post #2 of 7

For some reason I remember people saying that you don't need to wait to eat mozzarella or cream cheese as well. I don't know why but I know I have read that as well.

post #3 of 7

No need to wait except for it to cool down - Here is a link to a couple I have done

 

http://www.smokingmeatforums.com/t/101771/smoked-mozzarella

 

http://www.smokingmeatforums.com/t/82189/lightly-smoked-mozzarella

 

Also - throw in some kosher salt while you are doing the cheese. You will love both 

post #4 of 7
Quote:
Originally Posted by Scarbelly View Post

No need to wait except for it to cool down - Here is a link to a couple I have done

 

http://www.smokingmeatforums.com/t/101771/smoked-mozzarella

 

http://www.smokingmeatforums.com/t/82189/lightly-smoked-mozzarella

 

Also - throw in some kosher salt while you are doing the cheese. You will love both 


Also throw on a stick of butter. I have fallen in love with smoked butter.

So why don't you need to wait for the cheese to mellow?

 

post #5 of 7
Quote:
Originally Posted by rbranstner View Post


Also throw on a stick of butter. I have fallen in love with smoked butter.

So why don't you need to wait for the cheese to mellow?

 



Ross - for some reason I remembered that NY Deli's made and smoked the same day. I tried it once and it is perfect if you let the fresh (water packed) sit out and get a "skin" on the outside before you smoke it, you can eat it as soon as it cools

post #6 of 7

I have never tried making this but is tasty to eat...Interesting stuff called Scamorza Affumicata...A Smoked Aged Mozzarella, saltier and dryer than fresh Mozz....Lots of recipes around to Use the cheese but I can't seem to find one on how to Make it...JJ

 

post #7 of 7
Quote:
Originally Posted by Chef JimmyJ View Post

I have never tried making this but is tasty to eat...Interesting stuff called Scamorza Affumicata...A Smoked Aged Mozzarella, saltier and dryer than fresh Mozz....Lots of recipes around to Use the cheese but I can't seem to find one on how to Make it...JJ

 


Here you go Jimmy 

 

Scamorza:
Scamorza is a low moisture mozzarella cheese that is firm in texture, has a dry, salty exterior and a wonderfully smooth interior. It’s perfect for melting applications. To make scamorza, fresh mozzarella cheese is repeatedly wrung out to expel excess whey before shaping. It is then brined in a heavy salt water solution for several hours and then hung to dry for 3 to 5 days in a temperature controlled environment.

 

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