Smoked Mozzarella

Smoked mozzarella is mozzarella that has been briefly smoked over wood, usually oak or beechwood, after it's formed, giving the cheese's mild, milky flavor a smoky top note. Traditional mozzarella comes from the Campania region of southern Italy and can be made from water buffalo milk (mozzarella di bufala) or cow's milk (fior di latte); either can be smoked, and smoked versions are now also produced outside Italy, including by artisanal cheesemakers in the US. It has a soft, pliable texture and a mild, faintly sweet base flavor balanced by the smoke's earthy notes. It appears in classic Italian dishes such as pizza, lasagna, and caprese salad, and its smokiness also works well in Mediterranean- and Southwestern-style dishes like grilled vegetable sandwiches, quesadillas, or as a baked-potato topping. It pairs well with tomatoes, basil, roasted vegetables, cured meats such as prosciutto or salami, and balsamic vinegar.