Discussion in 'Cheese' started by cmayna, Jan 29, 2014.
I've smoke the regular low fat / non fat series but not fresh. Anyone done it with good results?
they say on soft cheese to eat it up cuz it will spoil. So donot save it.
It seems to me that fresh would be like cream cheese, I think....
Since it is mild, I would say a light smoke, maybe an hour with a mild wood.
Just my thoughts.
Have smoked fresh mozzarella once, kept it in smoker for 3 hours with many other kinds of cheese, and the fresh mozzarella was horrible it tasted like a dirty ashtray ended up throwing it right in trashcan. All other cheeses have come out excellent. I usually use apple dust and really like the final product. Good luck.
Was the fresh cheese aged for a couple weeks too?
No I didn't let the fresh cheese sit for a few weeks before eating, I had read that the fresh can be eaten immediately after removing from smoker. I am guessing I smoked it for to long of a time period. Let me know how yours comes out if you give it a try.
I have smoked Mozz string cheese... I let it sit for weeks and it was good.... I think "fresh" cheese, like Mozz, is better with less smoke.... but that's my taste.....
I searched Fresh Mozz and came up with quite a few who smoke it and say it's good. Even came up with some recipes to make it fresh then smoke.
I'm going to have to smoke a bunch of string cheese next time.. I love smoked string cheese
Only way to eat string cheese is smoked. Most tasteless crap i ever put in my mouth. Did once, tasted and gave rest to young un. She loved it.