How do you make smoked ricotta / mozzarella?

[Dion R]

Making smoked garlic and hard cheese in the kitchen seems to be easy enough using just a sealable tin tray and wire rack over a low heat hob. Works fine but I wondered how you smoke soft cheeses like ricotta or mozzarella?

[JonK]

While I've never done it myself, here is a procedure (albeit a sketchy one) for smoke mozzarella from a 1992 post.

Smoked Mozzarella: Mozzarella and other firm cheeses
can be cold smoked for flavor. Salting and smoking
both help preserve the cheese by drying it, and
discouraging bacteria and insects. Set the cheese on a
rack in the smoker, or wrap in cheesecloth and hang
it. Keep the temperature below 90^F to prevent
sweating off butterfat or melting. Smoke at 60 to 85^F
for 4 to 15 hours.