processed mozzarrela not fresh

Discussion in 'Cheese' started by oregon smoker, Feb 26, 2011.

  1. 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
     
  2. 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!
     

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