Tip of the week: cutting fresh mozzarella

I got frustrated with cutting up fresh mozzarella.  It's so soft.  Cutting it with a knife is sloppy, inconsistent, and time consuming.  I tried using a grater, which obviously did very poorly.  What to do?  Egg slicer to the rescue!

The typical 8 oz. ball should be cut in quarters.

Just about egg size now.  Push the wire through the cheese, gently.  Don't abuse your slicer!

If you cut the short way, you'll have corners left over.  After slicing each quarter, slice the remaining corners all together.

If you want to shred the cheese like pizza style, you can rotate the quarter after first slice, just like making egg salad.  In this case, we were serving the cheese with tomato slices, basil leaves, and balsamic vinegar, so we only sliced once.