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Community => Butchering, Cooking, Recipes => Topic started by: Mossy on May 14, 2011, 12:46:49 AM

Title: Say cheese
Post by: Mossy on May 14, 2011, 12:46:49 AM: 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.
Title: Re: Say cheese
Post by: dogtuk on May 14, 2011, 06:49:09 AM: Looks Great Mossy
Title: Re: Say cheese
Post by: WCTaxidermy on May 14, 2011, 08:22:57 AM: 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
Title: Re: Say cheese
Post by: Mossy on May 14, 2011, 01:08:35 PM: 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.
Title: Re: Say cheese
Post by: Mossy on May 14, 2011, 08:30:12 PM: Quote from: WCTaxidermy on May 14, 2011, 08:22:57 AM
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?
Title: Re: Say cheese
Post by: Jason on May 14, 2011, 08:34:39 PM: Looks Great!
Title: Re: Say cheese
Post by: WCTaxidermy on May 17, 2011, 08:04:12 AM: 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
Title: Re: Say cheese
Post by: quadrafire on May 20, 2011, 09:16:27 PM: 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
Title: Re: Say cheese
Post by: carpsniperg2 on May 20, 2011, 09:34:56 PM: Look's great! I have yet to try it as well.
Title: Re: Say cheese
Post by: Mossy on May 21, 2011, 01:15:19 PM: 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.
Title: Re: Say cheese
Post by: bowsandhose on May 21, 2011, 01:57:11 PM: :drool:
Title: Re: Say cheese
Post by: cwuwildcat on May 21, 2011, 07:12:13 PM: What's aging it do? Does it make the smoke flavor stronger, mellow'r, or just lets the smoke get in deeper?
Title: Re: Say cheese
Post by: Mossy on May 21, 2011, 09:21:35 PM: Yep, it mellows out the smoke.