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Ingredients
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Cheese
Butter
Wood Chips
Seasoning
Method
Preparation
- 1
Prepare the Scamorza
Slice the Scamorza cheese into thick rounds, about 1 inch (2.5 cm) thick, ensuring even pieces for uniform cooking.
- 2
Soak the Wood Chips
Soak the hickory wood chips in water for at least 30 minutes prior to smoking. This will help create more smoke and prevent the chips from burning too quickly.
Cooking
- 3
Preheat Smoker or Grill
Preheat your smoker or grill to a low temperature (around 225°F or 110°C). Make sure to add the soaked wood chips to the smoker box or directly on the coals if using a charcoal grill.
- 4
Smoke the Scamorza
Place the sliced scamorza cheese onto the smoker rack. Close the lid and smoke for about 30 minutes, or until the cheese has a nice smoky flavor and is slightly softened.
- 5
Brown the Butter
In a small saucepan, melt the unsalted butter over medium heat. Continue to cook until the butter turns golden brown and develops a nutty aroma, about 5-7 minutes. Be careful not to burn it.
- 6
Serving
- 7
Plate and Serve
Serve the smoked scamorza warm on a platter. Enjoy it as an appetizer or alongside crusty bread and olives.
