First, drain your mozzarella from the brine or water. Pat it gently with a paper towel—just a little, so it’s not a slip-and-slide. Too dry is fine; too wet is a mess.
How To Cut A Mozzarella Ball at Damon Larmon blog
Now, place it on a clean cutting board. If it’s a big ball, just think of it as a soft little planet you’re about to explore. You’re the captain.
Use your serrated knife or wire. Slice slowly with a gentle sawing motion—don’t push down hard. Let the teeth do the work. Imagine you’re carving a foam pillow for a tiny cheese party.
For cubes, first cut the ball into half-inch thick planks. Then stack those planks and cut them into strips. Finally, turn the strips into little cubes. It’s like playing with building blocks, except you can eat the results.
A Fun Little Secret: The Cold Trick
Pop your mozzarella in the freezer for about 10–15 minutes before cutting. It firms up just enough to hold its shape. It’s like giving your cheese a quick nap so it behaves.
Does it lose flavor? Nope! It just becomes easier to handle. This is a game-changer for those perfectly even slices that make your Instagram pop.
