When we say something is "house-made," we mean it. We make everything we can right here, from ketchup to salad dressing, burger buns to marshmallows, and infused vodkas to spiced simple syrups.
This includes our smoked mozzarella. First, our cooks make the mozzarella itself, from purchased whole curd. They put the curd into boiling salted water, shape it into balls, and then shock the cheese by putting it into ice water.
The process basically "remolds the protein strands in the milk; it elongates them," which gives the mozzarella its stretchy texture, explains cook Chetan Michie.
After the mozzarella is made, it's put into our smoker out back and smoked for about fifteen minutes. (The smoker gets filled with either apple- or cherry-wood.) We use this mozzarella on our Bondai Burger, but it makes cameo appearances in other dishes from time to time.
The above photo was taken today. That's our cook Jay, taking the mozzarella out of the smoker and beholding its awesomeness.
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