It really depends on how old it was when you got it and at what temp it has been sitting in travel. I have used buffala up to a month from manufacture, but earlier is better. Nothing can beat this cheese if it is less than a week old. My suggestion would be to use it right away! you will need to remove moisture, and although it sounds a bit gross slicing it and placing it on piles of paper towels (top and bottom) for an hour or two works best for me. You will also need to add salt to this cheese to get the right flavor. There is a tiny bit put in during manufacturing, but nowhere near the amount that we are accustomed to with typical mozzarella that is used for pizza.