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Smoked Mozzarella

We smoke our mozzarella the same day it's made for optimum freshness and flavor. An electric smoke generator smolders dampened cherry wood chips and smoke goes into the smoker via a three-inch line with a low speed fan, which creates a more delicate flavor without a thick skin.

Fresh cheese is held in the smoker for approximately 2 1/2 hours, after which it is wrapped and refrigerated.

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About the Producer

Maplebrook Farm

Bennington, VT

Website: http://www.maplebrookvt.com

Maplebrook Fine Cheese produces authentic cheeses in the mountains of Vermont using old-world methods and premium ingredients. Specialties include hand-stretched mozzarella, Puglian burrata, hand-dipped ricotta and more.

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