Smoked Mozzarella
Mozzarella is cold-smoked briefly after draining and drying to develop a golden-brown outer skin and a mild smoky flavor. Since mozzarella is very moist, thorough drying before smoking is absolutely necessary. The result is the classic scamorza style with a soft core and smoky taste.
Ingredients(for 1 kg)
Instructions
Drying
4–8 hoursRemove mozzarella from brine and pat all sides dry with paper towels. Place on a wire rack in the refrigerator uncovered for 4–8 hours, ideally overnight. The surface must be completely dry and slightly firm before smoking begins.
Cold Smoking
1–1.5 hoursCool smoker to below 18 °C, using ice packs if necessary. Mix beech and cherry wood chips and place in the smoking tray. Place mozzarella on the rack or hang it and smoke for 1–1.5 hours until the outer skin is golden brown. For stronger flavor, perform a second session after a 12-hour cooling rest.
Resting and Serving
At least 2–4 hoursWrap smoked mozzarella in plastic wrap and rest in the refrigerator for at least 2–4 hours to allow the smoke flavor to distribute through the cheese. Consume within 3–5 days. Bring to room temperature briefly before serving.
Pro Tip
Tie the mozzarella with kitchen twine and hang it in the smoker instead of placing it on the rack. This ensures even smoking from all sides and helps it maintain its round shape.
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