Smoking Mozzarella: How Long To Smoke This Cheesy Goodness?

Smoking mozzarella cheese is an easy process that can be done at home with minimal equipment. The challenge is to balance the heat source to produce enough flavour without melting the cheese. The cheese can be smoked for anywhere between 30 minutes to over 2 hours, depending on the desired level of smokiness. It is recommended to let the cheese sit for a few hours before smoking to develop a thin skin, and to use mild fruitwood for the smoke. After smoking, the cheese should be wrapped and refrigerated for a few hours to allow the flavour to settle in.

Smoking mozzarella: the equipment and ingredients

Smoking mozzarella is an easy process that doesn't require a lot of expensive equipment. The basic equipment you will need includes:

• A charcoal grill or a smoker
• A pastry brush
• Twine or string
• Long heatproof tongs
• Matches or a lighter
• Newspaper
• 2 oven mitts
• 2 buckets of water
• 1 disposable aluminum 5-inch round pan
• 2 disposable aluminum 9-by-5-inch loaf pans
• An oven thermometer
• Ultrafine woven cheesecloth
• A chimney starter
• Lump charcoal
• Wood chips (e.g. hickory, cedar, or mesquite)

In addition to the equipment, you will also need the following ingredients:

• 1 large ball of mozzarella (about 1 pound)
• Vegetable oil
• Salt
• Freshly ground black pepper

Before you begin, it's important to note that smoking mozzarella requires some preparation time. The cheese should be dried and left uncovered in the refrigerator for 8-12 hours before smoking. This helps to ensure that the surface of the cheese is not wet or slimy.

Once you have gathered all the necessary equipment and ingredients, you can start the smoking process. Here are the steps to follow:

• Soak the wood chips in a bucket of water for at least 15 minutes.
• Place the cheesecloth on a flat surface and coat it with vegetable oil using the pastry brush. Then, sprinkle it with salt and pepper.
• Set the mozzarella ball in the center of the cheesecloth and season it all over with salt and pepper. Gather the edges of the cheesecloth and tie them together tightly using twine or string.
• Prepare the grill by removing the cooking grate and setting it aside. Fill a chimney starter halfway with charcoal and pour the unlit charcoal onto one side of the charcoal grate.
• Using tongs, stack the charcoal in a slight slope against the side of the grill bowl. Remove 1 cup of the wood chips from the water, shake off any excess, and lay them in the middle of the unlit charcoal.
• Fill the chimney starter halfway with charcoal again and place it on the charcoal grate next to the unlit coals. Twist two or three sheets of newspaper and place them under and inside the chimney starter.
• Light the newspaper through the holes at the bottom of the chimney and wait for the charcoal to turn red and for flames to appear (about 5 minutes).
• Carefully pour the lit charcoal onto the pile of unlit charcoal on the grate and use tongs to stack the lit coals on top. Add the remaining 1 cup of drained, damp wood chips.
• Place one of the aluminum loaf pans next to the hot charcoal to serve as a drip pan. Put the cooking grate back on the grill.
• Fill the other loaf pan three-quarters of the way with cold water and place it on the cooking grate over the hot charcoal to keep the grill temperature low.
• Set an oven thermometer in one of the grill lid's vent holes or on the cooking grate near the edge of the grill, opposite the charcoal.
• Cover the grill, ensuring that the bottom and top vents are open and smoke is coming out. Let the grill heat to at least 250°F (about 15 minutes).
• Place the aluminum pan holding the mozzarella on the cooking grate over the drip pan, not directly over the flaming charcoal.
• Cook for about 25 to 40 minutes, making sure the lid's vent is over the mozzarella. Halfway through the cooking time, check the grill temperature; it should be between 250°F and 300°F.
• Remove the cheese from the grill and let it cool slightly before serving it warm or at room temperature.

The smoking process

The first step in the smoking process is to prepare the smoker or grill. This involves filling a pellet tube or maze with wood pellets or chips and lighting it with a torch. Allow the flame to burn for about a minute before blowing it out. Place the smoker in a well-ventilated area and ensure it is turned off. If using a grill, light a tube smoker inside according to the manufacturer's instructions, ensuring the flame is extinguished before placing it in the grill.

The next step is to prepare the mozzarella cheese. Unpackage the fresh mozzarella and drain out any excess brine. It is recommended to let the cheese sit at room temperature for a few hours before smoking to develop a thin protective skin.

Now it's time to start smoking the cheese. Place the mozzarella in the back of the grill or smoker, away from direct heat, on clean racks or a wire rack. Make sure there is adequate airflow around the cheese. Add a temperature probe to the cheese if using a grill. The ideal temperature for cold-smoked mozzarella is 90°F, and the smoking process should take around two hours. Flip the cheese after about an hour.

After smoking, the cheese will have a bitter and ashy taste. It is important to let the cheese rest and allow the flavour to settle. Place the smoked mozzarella in vacuum bags, vacuum seal, and label. Put the sealed cheese in the refrigerator for at least one month before trying. The longer it rests, the more the smoke flavour will absorb and mellow out.

Some additional tips for the smoking process include:

• Soak wood chips in water for about 45 minutes to an hour before smoking.
• Use a bowl of ice or an aluminium pan filled with ice and a wire rack to keep the temperature cool and prevent the cheese from melting.
• Rotate and turn the cheese every 15 minutes to ensure even smoking.
• Smoke softer cheeses like mozzarella for about two hours and harder cheeses for about two and a half to three hours.

How long to smoke mozzarella

Mozzarella is a popular cheese to smoke, but it requires a little more care than harder cheeses due to its softer texture. The last thing you want is a gooey mess! The key to successfully smoking mozzarella is keeping the temperature low to prevent the cheese from melting.

Preparation

Before you start smoking, there are a few steps you can take to prepare your mozzarella for the best results. Firstly, let the cheese come to room temperature. This will prevent condensation from forming on the cheese when it's placed in the smoker. You should also cut the cheese into smaller blocks or pieces to increase the surface area exposed to the smoke. This will help the smoke flavour penetrate more evenly.

Smoking

Now, for the smoking! The ideal temperature for cold smoking cheese is below 86°F to 90°F (32°C). Keep in mind that the melting point of cheese is around 90°F (32°C), so you'll need to monitor the temperature closely. Use a thermometer to keep an eye on the heat and make sure it stays well below the melting point.

Place the mozzarella in your smoker, making sure there is adequate airflow around each piece of cheese. You can smoke mozzarella for anywhere from 30 minutes to 2 hours, depending on how strong you want the smoky flavour to be. For a lighter smoke flavour, aim for around 1 hour, turning the cheese every 30 minutes to ensure even exposure.

After Smoking

Once your mozzarella is done smoking, remove it from the smoker and wrap it well. Place it in the refrigerator for at least 24 hours to let the flavours settle and intensify. The longer it sits, the more the smoke flavour will permeate the cheese. If you can resist, try leaving it in the fridge for a couple of days or even a week. Patience will be rewarded with a more intense and well-rounded smoky flavour.

Tips

• Smoke when it's cool outside—early morning or night is best.
• Use a pan of ice to reduce the temperature around the cheese during smoking.
• Soak your wood chips in water before smoking to generate more smoke and less heat.
• If your mozzarella starts to perspire, wrap it in cheesecloth while it's in the smoker.
• Experiment with different types of wood to find your favourite smoke flavour. Popular choices include apple, cherry, hickory, and mesquite.

Serving suggestions

Smoking mozzarella cheese adds a depth of flavour to the dish. Once you have smoked your first batch of mozzarella, you will be tempted to smoke all your cheese and experiment with new flavours.

• Charcuterie boards: Smoked mozzarella can be a great addition to a charcuterie board. Arrange smoked mozzarella with crackers, sliced fruits, and little pots of jam. You can even learn how to make salami roses to kick it up a notch.
• Pizza: Shred the smoked mozzarella and use it as a topping for your pizza. You could even make a Traeger Pizza with already smoked mozzarella to boost the flavour.
• Burgers: Smoked mozzarella slices can take any burger to the next level. Try smoked Swiss cheese and mushrooms on a smoked turkey burger.
• Breakfast: Smoked cheese omelettes, smoked breakfast casseroles, or egg bakes are delicious. You can even smoke hard-boiled eggs.
• Sandwiches: Smoked mozzarella is another easy, natural application for yummy cheese. You could also have great sourdough grilled cheese or paninis with your smoked cheese.
• Pasta: Smoked mozzarella can be a great addition to pasta or soups.
• Salads: Smoked mozzarella can be added to salads, especially those with a creamy dressing.
• Snacks: Smoked mozzarella is a great snack on its own.
• Casseroles: Swap out classic cheeses with smoked mozzarella to add more flavour to your casseroles.

Storing smoked mozzarella

Smoked mozzarella is a delicious snack, sandwich filling, or addition to pasta or soups. It is also a great way to make your mozzarella last longer.

Once you have smoked your mozzarella, it is important to store it correctly to preserve its flavour and texture.

Firstly, wrap the cheese in parchment or untreated butcher paper. Then, place it in the refrigerator for 24-48 hours.

After this initial chilling period, remove the cheese from the paper and vacuum seal it. If you don't have a vacuum sealer, place the cheese in a zip-top freezer bag and remove as much air as possible before sealing. Label and date the cheese.

Place the sealed bags in the fridge for 2 weeks. This allows the smoke flavour to distribute throughout the cheese and mellow.

Smoked mozzarella will last for approximately 28 days in the refrigerator. It is important to keep the cheese sealed and chilled to preserve its flavour and texture.

Storing Fresh Mozzarella

If you have fresh mozzarella, it is best to consume it within a week of purchase. Fresh mozzarella should be stored in the refrigerator, either in its original container of liquid or in a glass or ceramic container filled with water. Change the water regularly and keep the container sealed when not in use.

Storing Loaf and Shredded Mozzarella

Loaf and shredded mozzarella can be stored in the refrigerator for 21-28 days. Keep the cheese wrapped in plastic wrap or an airtight container and store it in the crisper drawer of your fridge to prevent it from drying out.

Freezing Mozzarella

Mozzarella can be frozen, but only if it is still in its unopened vacuum seal. Frozen mozzarella will last for up to 3 months. Do not freeze opened mozzarella, as this can affect the taste and texture.

Frequently asked questions