Not all graters are created equal, and fresh mozzarella has a strong opinion on this. Use the large holes of a standard box grater. Those tiny zesting holes? Save those for lemon rinds.
Some chefs swear by a grater attachment on a food processor. That’s a power move if you have one—it pulses the cheese into perfect shreds in seconds. But a regular hand grater works like a charm.
Remember: patience is a virtue, but a chilled block of mozzarella is a shortcut to joy.
The Gordon Ramsay Trick That Makes Grating Mozzarella Much Easier
