Hold the chilled mozzarella firmly. Use a steady, confident motion—no forced shoving! Let the grater do the heavy lifting. You’ll hear a satisfying “shush-shush” sound as perfect shreds fall like edible snow.
If the cheese starts to get soft and smushy halfway through, stop. Pop it back in the freezer for five minutes. This isn’t a race—it’s a cheese marathon, and you’re winning.
Look at those curls! They’re fluffy, delicate, and begging to be melted over something wonderful.
