📝 About This Recipe
Elevate the creamy, milky essence of fresh Italian cheese with a delicate veil of cold hickory smoke. This artisanal technique transforms standard mozzarella into a sophisticated delicacy with a golden-hued skin and a deep, campfire aroma. Perfect for melting over rustic sourdough or serving as the centerpiece of a premium charcuterie board, this recipe masters the balance between dairy sweetness and wood-fired intensity.
🥗 Ingredients
The Cheese
- 1 pound Fresh Mozzarella di Bufala or High-Quality Cow Milk Mozzarella (formed into 4-ounce balls (Bocconcini size works best))
- 4 cups Ice Cubes (for maintaining a cold environment during smoking)
- 2 quarts Cold Filtered Water (for the ice bath)
Smoking Aromatics
- 2 cups Hickory Wood Chips (soaked in water for 30 minutes if using a charcoal grill)
- 3 pieces Dried Rosemary Sprigs (to add a herbal undertone to the smoke)
- 1 tablespoon Black Peppercorns (tossed onto coals for aromatic complexity)
Finishing and Preservation
- 1/2 cup Extra Virgin Olive Oil (cold-pressed, for coating)
- 1 teaspoon Flaky Sea Salt (Maldon or similar)
- 2 sprigs Fresh Thyme Leaves (for garnish)
- 1/2 teaspoon Red Chili Flakes (optional, for a hint of heat)
👨🍳 Instructions
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1
Remove the mozzarella balls from their liquid (whey) and pat them extremely dry with paper towels. Any surface moisture will prevent the smoke from adhering properly.
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2
Place the dried mozzarella on a wire cooling rack and let them sit at room temperature for 20 minutes to develop a very slight 'skin' or pellicle.
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3
Prepare your smoker or grill for cold smoking. The internal temperature must remain below 90°F (32°C) to prevent the cheese from melting and losing its shape.
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4
If using a charcoal grill, light only 3-4 briquettes and place them on one side. Top with a handful of soaked hickory chips and the dried rosemary.
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5
Place a large disposable aluminum pan filled with the ice and cold water on the grate directly above the heat source. This acts as a thermal shield.
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6
Set the wire rack containing the mozzarella on the opposite side of the grill, as far from the heat as possible.
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7
Close the lid, ensuring the vents are barely open to allow a thin, blue stream of smoke to circulate rather than a thick, bitter white smoke.
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8
Smoke the cheese for 1 hour, checking every 20 minutes to ensure the ice hasn't melted and the temperature is stable.
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9
After 1 hour, flip the mozzarella balls gently to ensure even color and smoke penetration on the bottom surface.
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10
Continue smoking for another 30 to 60 minutes until the cheese reaches a beautiful light amber or 'honey' color.
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11
Remove the cheese from the smoker. Do not eat it immediately; the smoke flavor is currently very aggressive and 'acrid' on the surface.
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12
Place the smoked balls in a glass container. Drizzle with a little olive oil to keep the skin supple and seal tightly with plastic wrap.
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13
Refrigerate for at least 24 hours. This 'resting' period allows the smoke phenols to migrate into the center of the cheese for a mellow, balanced flavor.
💡 Chef's Tips
Always use a 'cold smoke generator' or an ice bath shield to keep the temperature under 90°F; otherwise, you'll end up with a puddle of melted cheese. Hickory provides a bold flavor, but for a sweeter profile, try applewood or cherrywood chips. If the smoke looks yellow or thick, your wood is smoldering too hot; aim for 'Thin Blue Smoke' for the cleanest flavor. Never skip the 24-hour resting period in the fridge; it is essential for the flavors to mellow and harmonize. Ensure the cheese is bone-dry before smoking, as smoke is attracted to moisture and can become blotchy if the surface is wet.
🍽️ Serving Suggestions
Slice thinly and serve atop heirloom tomato slices with a drizzle of balsamic glaze and fresh basil. Melt over a wood-fired Margherita pizza during the last 60 seconds of baking for an extra layer of depth. Pair with a crisp, acidic white wine like a Soave or a smoky Islay Scotch to complement the hickory notes. Serve on a board with candied walnuts, dried apricots, and a crusty baguette. Dice into a warm pasta carbonara to add a sophisticated 'bacon-like' smokiness without the meat.