[jonumberone]

Had a conversation with an old world Italian at my job yesterday.
We were going on about how we make our cheese
and he told me back in the day they would smoke their Mozz with cardboard or almond shells.

When I made cheese I never melted the curd in salt water.
After the cheese was formed into balls we would soak them in a tub of highly salted water for an hour or so.
Once a week we would put a pot of water up to boil, and keep adding salt until the steam would form a salt ring on the pot.
Let it cool and transfer to a large tub that we placed the cheese in.