Say cheese

[Mossy]

Smoked up some mozzarella, pepper jack and medium cheddar with hickory.  Got about half of them packed up, waiting a few weeks for the unveil.

[dogtuk]

Looks Great Mossy

[WCTaxidermy]

Mossy, that looks fantastic.  I did up a big batch and my daughter wanted me to smoke her up some mozarilla.  We will be trying that on some pizza tonight.  Can't wait to see how it turned out.  Let us know how yours did.  How long are you going to cure your for?  John

[Mossy]

If I can wait, probably a couple three weeks.  Never had smoked mozzarela so I hope it's as good as they say it is.  I wanted to get some guoda but they only had smoked.

[Mossy]

Mossy, that looks fantastic.  I did up a big batch and my daughter wanted me to smoke her up some mozarilla.  We will be trying that on some pizza tonight.  Can't wait to see how it turned out.  Let us know how yours did.  How long are you going to cure your for?  John

So what do you think of smoked mozzarella?

[Jason]

Looks Great!

[WCTaxidermy]

Mossy, your going to be glad you smoked some Mozzarilla up.  It is good!  I opened it up about a week early, but man did it taste good.  Let me know what you think when you try yours.  I am going to let mine cure for another week before I try any more.  John

[quadrafire]

Hey Mossy
If you would, post up some specifics about chips, smoking time, temp, etc. I have read several posts, but haven't had the kahuna's try it yet.
Thanks in advance

[carpsniperg2]

Look's great! I have yet to try it as well.

[Mossy]

used hickory dust, smoked the mozzarella for 2.5 hours and 3 hours for the rest of it.  Temperature was around 60 or so degrees.

[bowsandhose]

 

[cwuwildcat]

What's aging it do?  Does it make the smoke flavor stronger, mellow'r, or just lets the smoke get in deeper?

[Mossy]

Yep, it mellows out the smoke.