Forgive me if this has been addressed in other places, I was curious if anyone has noticed any differences in way bulk dry mozzarella melts (I was using Trader Joe's brand of mozz) if it has been shredded or torn along the fault lines (e.g. like string cheese) vs. going against the grain of the cheese? Maybe it makes no difference, but it was something that popped into my head during pizza construction tonight.
