On 5/21/2019 at 4:54 PM, Darienne said:@BeeZeeI've already run it through the food processor for slices...Carpal Tunnel thingy... Have to Google arancini...yes, it's that bad...
I don't know how long you plan on keeping it around for, but, in the future, if you want to prolong the shelf life, it's best to keep it in the packaging until you need it. Also, brick mozzarella is only as good as it's melt, and slices melt especially poorly- it's super easy to end up with rubbery tasteless cheese. Even if you can't grate them by hand, I might put them back in the food processor for a handful of pulses on the chop setting.
I tend to have a lot mozzarella around and use it for any Mexican dishes that require melted cheese, like enchiladas.
It also fries up really well in a non stick pan. Take it until golden brown and you'll get crunchy crackers when it cools.
