Forgot username or password


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.

Try a recipe using this product

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.


Please login below to rate this article

Forgot username or password

Not a member?

Join foodspring.com for free to share, rate, collect, and comment on articles and recipes, mingle with other food-centric individuals on our foodspring forums, create your own profile and much more.


Email a Friend

Share this memberproduct with a friend by filling out the information below.

follow us on twitter become a fan on facebook
Brought to you by the innovative food purveyor members of the Specialty Food Association