3: Cheese… Do you have any tricks for shredding fresh mozzarella? I tried freezing it for a bit but that still just gums up the shredder. Other people say just pick it apart, but man that takes forever.
You probably don’t want to be using “fresh” motz. Generally that refers to high moisture Mozzarella, which will be too wet to work well unless you use it very sparingly like how Neapolitan is done. You want to use low moisture Mozzarella, IE the bricks, unfortunately most of the bricks are low fat which lacks flavor, so ideally you want to look for full fat, low moisture Mozzarella, the most reliable way to find it is as cheese sticks, but it’s a pain to unwrap a bunch for pizza and the amount of plastic waste is a shame.
Ether way you shouldn’t need to shred it, jus t break it up a little with a few knife cuts to get it in to slices and lay those across it. It’s fine if they’re not super thin slices as they’ll melt and distribute a bit.
Good luck. Sometimes, I’ve had a hard time finding the dry aged to mozzarella too. It’ll look different from the fresh stuff because there won’t be any moisture in the packaging. It’ll have a texture like stringcheese.
3: Cheese… Do you have any tricks for shredding fresh mozzarella? I tried freezing it for a bit but that still just gums up the shredder. Other people say just pick it apart, but man that takes forever.
You probably don’t want to be using “fresh” motz. Generally that refers to high moisture Mozzarella, which will be too wet to work well unless you use it very sparingly like how Neapolitan is done. You want to use low moisture Mozzarella, IE the bricks, unfortunately most of the bricks are low fat which lacks flavor, so ideally you want to look for full fat, low moisture Mozzarella, the most reliable way to find it is as cheese sticks, but it’s a pain to unwrap a bunch for pizza and the amount of plastic waste is a shame.
Ether way you shouldn’t need to shred it, jus t break it up a little with a few knife cuts to get it in to slices and lay those across it. It’s fine if they’re not super thin slices as they’ll melt and distribute a bit.
Ive had good results basically dicing the mozz into little cubes
I don’t know why I never thought about just dicing it, makes perfect sense. Funny how the mind works, thanks.
Get a lump of dried mozzarella, not fresh. Or better yet, try Oaxaca cheese
I’ve never seen dried mozzarella but I will try this if I do, thank you.
Good luck. Sometimes, I’ve had a hard time finding the dry aged to mozzarella too. It’ll look different from the fresh stuff because there won’t be any moisture in the packaging. It’ll have a texture like stringcheese.