• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

processed mozzarrela not fresh

oregon smoker

Smoking Fanatic
808
50
Joined Mar 16, 2007
with all we play with here at the ranch, this is the first mozzarella, so out of the the grate i have processed not fresh. i understand it is a short smoke but here is the real question??? with all the experience out here would you treat them the same??? or treat the processed more like a soft white such as monterey jack or provelone for example???

Thanks in advance,

Tom
 

jjwdiver

Smoking Fanatic
912
16
Joined Feb 5, 2010
I would just say go with it the same for now and see what the results are when it has sat for a while vs immediately, then adjust from there for the next time. My opinion is it comes down to personal taste...I don't like a heavy smoke taste but many do. My smokes, whether cheese or meats is based on how I like it...and I have had others say it would be better this way or that way (which I take all criticism and compliments and decipher where to go with them or to apply them).

So, basically I just say go for it any way you prefer. It's all good in the end!
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.