As for aging mozzarella keep it high around 50 to 60F degrees for up to 4 days then smoke it at less than 80F degrees. You can smoke cheese in a grill using wood chips in a clean tin can. Doesn't have to be a smoker. Have have smoked in a cardboard box but I won't go there someone here caught his box on fire - not good!
Here's a pretty basic provalone recipe
1 US gallon Cow's Milk.
Optional: Calcium Chloride if using store bought pasteurized milk, amount as per manufacturers directions or your experience.
Thermophilic starter of your choice, amount as per directions or your experience, (normally ~ 1/8 teaspoon per 1 US gallon).
Lipase powder of your choice, amount as per directions or your experience, (normally ~ 1/4 teaspoon per 1 US gallon).
Rennet, amount as per package directions or your experience, diluted in 1/4 cup cool unchlorinated water.
Salt for direct dry salting for brine.
pH papers or meter.
Makes ~1 pound cheese.
1. Pour milk into stockpot (vat) in double boiler on stove or directly on lowest heater element.
2. Heat milk slowly to 30-36°C/86-97°F, stir slowly so doesn't catch or have cold areas.
3. Optionally whisk in diluted Calcium Chloride if using pasteurized milk.
4. Whisk in Thermophilic Starter Culture, cover and allow milk to ripen for ~30-60 minutes, pH should be above 6.0.
5. Whisk in Lipase, cover and let sit for ~10 minutes.
6. Whisk in diluted rennet, cover and set aside for curd to form.
7. After ~40 minutes, check for Clean Curd Break, if not obtained, cover and check again in another 10-20 minutes.
8. When clean break obtained, Cut Curd into 1 cm/3/8 inch cubes then let cut curd rest for ~10 minutes.
9. Slowly heat and occasionally stir cut curds to 62°C/144°F @ 1°C/2°F every 5 minutes, should take 45 minutes. Let sit for ~15 minutes to allow cut curds to settle.
10. Ladle cut curds into colander, place colander over stockpot with cut curds, cover colander, and let curds sit ~30 minutes @ 41°C / 105°F.
11. Dip a small piece of curd into 77-82°C / 170-180°F water and perform stretch test. If not smooth and shiny stretch, try again at ~15 minute intervals (can take up to 2 hours).
12. Once curds are ready (pH 5.0-5.3), cut into ~2 cm /1 inch slices and place in hot water.
13. Let sit in hot water until enture mass stretches easily.
14. Remove large mass from hot water and stretch curd forming it into a large ball, then form ball into a jug shaped cheese with thumb hole at top and pulling cheese up from sides and kneading it into hole on top. If curd cools too much, place back in hot water for few seconds as required.
15. When cheese is shiny, place into bowl of ice water to quench.
16. Immerse cheese in saturated brine for 2 hours.
17. Age cheese at ~10°C / ~50°F and 85% humidity for 3 weeks, turn occasionally.
18. Age cheese at ~4°C / ~40°F and 85% humidity for 3 weeks, for 2-12 months depending on desired sharpness.