Did a search, but didn't find the answer I was loooking for so thought I'd ask.
I use a soft, whole milk mozzarella that I usually just slice and put on. I'm doing a big pizza party this Friday and am looking at ways to stream line and speed up the process as I'm looking to bust out 8 pies as quickly as I can. I was thinking if I put the cheese in the freezer for a little while (20-30min?) that it would firm it up a bit and then I could grate it. That way I could just toss out a handfull of grated cheese on there as opposed to laying out individual slices like I usually do. Good idea, bad idea?
I donít know if this idea would work with soft, whole milk mozzarella, because I never tried it, but I get a La Trattoria newsletter from Stanislaus Food Products every once in awhile and in Octobers newsletter is has a hint for grating soft cheese. This is a Timeless Tip from Past Issues, highlighted again.
This is what it said:
Soft Shredding Secret
Blending distinctive cheese into a more traditional mozzarella or provolone can give pizza or bake pastas unique flavor and texture. But grinding soft cheese is challenging because they tend to ball up and cling to the cutting blades, instead of shredding cleanly.
Just before shredding softer cheese, lightly spray the cutting surfaces with nonstick vegetable coating. The result? Uniform shreds and easier cleanup. Slick fix!
As I said I never tried this. I just received the newsletter.