Smoked Mozzarella is here!
After a lot of trial and error (mostly error) we’re finally ready to roll out our naturally smoked fresh mozzarella. I spent much of last summer trying to come up with overly complicated ways to generate a lot of smoke without exposing the mozzarella to the heat. We tried duct work, chimneys, cold smokers, and everything in between, but the results varied from a mess of very smokey melted goo, to a gray ball of cheese that tasted like you were sitting too close and downwind of the campfire.
But, as I all too often discover belatedly, the simpler-the better. We get a good fire going, then douse the flame using wet cherry wood chips, then place the smoldering fire in a cabinet which is filled with fresh mozzarella hanging in mesh bags. The trick is to keep the fire smoldering without the heat. The mozzarella is allowed to smoke for between 45 minutes to an hour and a half, removed and placed in cold brine. After about 5 minutes the cheese is wrapped and ready to go.
I’d like to say that I use cherry wood because it yielded better results than other wood, but the simple fact is that I spent several years living in Michigan’s cherry country and I have a fondness for cherry trees. We did try some other types of wood, but the difference was relatively insignificant.
Smoked Mozzarella is available at the Creamery Shop, the Ypsilanti Farmer’s Market on Tuesday, the Ann Arbor Kerrytown Markets on Wednesday and Saturday and beginning next week the Westside Farmer’s Market on Thursday. Supplies are fairly limited right now, so if you’ve got your heart set on it, please feel free to call us and we’ll make sure to hold some for you. (734) 929-0500.
FREE Gelato Saturday!
This Saturday, June 14th, everyone who visits the Creamery gets a free scoop of gelato. It’s a great way to try out the new summer flavors: Coconut, Lemon or Fresh Strawberry.
UPDATE: Thanks everyone for celebrating the Gelato Kick-Off with us!
Best Cheese of Late
Sometimes, the patron saint of cheesemakers, St. Andrew, seems to shine down and favor one cheese over another. (Many years ago, an English cheesemaker told me that cheesemakers’ patron saint was St. Andrew. I’ve never been able to confirm this, but I’m going to repeat it with this qualification)
Currently, our shining star of late has been the MANCHESTER. Rich and creamy, this cheese goes extremely well on a Nairn’s Oatcake with just a small touch of Busha Browne’s Banana Chutney.