This cheese is SMOKIN' good!

Our cheesemakers hand-stretch our mozzarella before dunking it in a quick, 30-minute salt brine. The cheese is then cold-smoked over hay from our partner dairy farms. As the name implies, the cold smoking process relies on smoke created by low heat - a way of imparting flavor without cooking. It was traditionally used as a way to preserve food.

Some industrial cheese companies will use smoke flavoring or liquid smoke to try to achieve this result. Rather than overwhelming the flavor of the cheese with these products, traditionally smoking the mozzarella adds subtle nuances of meaty, earthy, campfire-like flavor while still preserving the taste of the cheese itself.

Uses & Pairings: Kick your Caprese Salad up a notch! Smoked mozz, tomatoes & basil. Or this cheese is great on a mushroom pizza and makes an amazing cheeseburger or grilled cheese! After opening, store wrapped in plastic wrap.