Fresh mozzarella used to be a treat that we would get a couple times a year. We would pile in the car (a giant suburban) & drive down to Arthur Avenue in the Bronx & bring home what seemed like piles & piles of cheese that was usually gone in the blink of an eye. This was usually around the holidays or when my parents got the itch to visit our "Little Italy" in the Bronx.
I've lived in the other "Little Italy" in Manhattan & now Hoboken & have since been spoiled by fresh mozzarella that seems to be homemade & better in each deli I walk into. Hoboken is basically a square mile of cheese & I'm not complaining. You don't have to live in Hoboken or a "Little Italy" these days since most grocery stores carry their own fresh mozzarella.
So now how to cut it. It's soft, kind of wobbly & challenging to get a knife in it & come out with a straight line. That is unless you use a serrated bread knife. It seems to grab hold of the slippery cheese & cut right through. If you don't have a bread knife you can try the trick that my husband swears by: stick the cheese in the freezer for about 10 minutes & it becomes firm enough to cut with a sharp knife.
Check out more better home cooking basic tips here.
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