I was given a couple one-pound pieces of fresh mozzarella from a local organic dairy farm. The cheese was 2 days old when I picked it up. I smoked it with alder for 2.5 hrs. I vacuum sealed it for 20 days. When I tasted it, it was NASTY! Bitter, ashy smoke taste.
Has anyone had any success smoking fresh mozzarella?
Any tips would be appreciated.