Now you have perfect, glorious slices. Don’t just stare at them. Make a Caprese salad with heirloom tomatoes and fresh basil.
Or layer them on a Margherita pizza just before it goes into the oven. They’ll melt into creamy pools of joy.
Or eat them plain, like a glorious cheese gremlin. I won’t tell. Your kitchen, your rules.
A Final, Stupidly Important Tip
Never, ever wash your mozzarella. It’s packed in brine for a reason. That brine is flavor. Rinsing it off is like draining the sauce from pasta.
Slice it straight from the brine. Pat it gently with a paper towel. Then slice. The salt and tang are your friends.
Now go forth. Slice with confidence. You are a mozzarella master. You got this.
