How to Make Smoked Mozzarella

A close-up view of smoked mozzarella that has partially been cut into cubes and is resting on a board next to crackers, pecans, and baby dill pickles.

Course: Appetizer

Cuisine: American

Prep Time: 15

Cook Time: 10

Chill time: 5

Total Time: 5 25

Servings:

Calories: 170kcal

Author: Kris Longwell

Learn how to easily cold-smoke mozzarella at home using your electric smoker! This foolproof method yields rich, perfectly golden, melt-worthy cheese with a smooth, smoky flavor—ideal for paninis, pizzas, and gourmet charcuterie boards.

Print Recipe

Equipment

Ingredients

16 oz mozzarella whole milk, low-moisture (not fresh)
4 cups ice

Instructions

Place a small handful (about 1 ounce) of wood chips in the wood box, then place the box in the smoker.
Place the smoke cold plate on the lowest grate, just above the wood box.
Place the mozzarella on a non-stick mesh mat (frog mat) and place it at the highest point in the smoker.
16 oz mozzarella
Put the ice in one or two containers and place them directly on the cold plate.
4 cups ice
Close the door and turn the heat to 150°F. Once it starts to smoke, wait about 5 minutes, then turn the smoker off and unplug it. Allow the cheese to sit in the smoker for another 45 minutes.
Remove the cheese from the smoker and wrap it tightly in plastic wrap (a double wrap is good). Refrigerate for 5 to 7 days.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Pellet Smoker Adaptation: To make this on a pellet grill (Traeger, Pit Boss, Camp Chef, etc.), keep the grill turned completely OFF. Fill a pellet smoke tube (like an A-MAZE-N tube) with apple or cherry pellets, ignite one end with a torch, let it flame for 5 minutes, then blow it out. Place the smoldering tube inside the cold smoker grill alongside your pan of ice and cheese, and let it smoke for 1 to 1.5 hours.
Do Not Skip the Rest Period! Smoked cheese tastes harsh and acrid straight out of the smoker. Wrap the cheese tightly in plastic wrap (or vacuum seal) and refrigerate for at least 3 to 7 days before eating. This allows the smoke flavor to penetrate the center and mellow into a smooth, rich flavor.
Double the Surface Area: For even more delicious smoke coverage, cut your 16 oz block of mozzarella in half into two thinner 8 oz blocks before placing them on the mesh mat.
Wood Selection: Stick to mild, sweet fruitwoods like Apple or Cherry. Avoid heavy woods like Hickory or Mesquite, which will overwhelm the cheese and create a bitter, metallic taste.
Storage: Once rested, vacuum-sealed smoked mozzarella will last up to 3 to 4 months in the refrigerator.

Nutrition