I am writing from Taiwan where cheese is something exotic and difficult to get, let alone fresh mozzarella or even rennet
I have managed to get frozen mozzarella imported from Italy, it's EURO Pomella Mozzarella LOG and comes in 1kg frozen (I.Q.F.) packaging. I plan on using it later this week for the first time and start to wonder how cut it: slice when frozen, defrost (how much) and then slice, try to shred the frozen stuff. How should it go into the WFO - frozen or thawed? What will produce the least amount of water?
Anyone with experience with these kind of frozen logs or maybe even heard and used this product in particular?