1poundunshredded whole milk mozzarella(Galbani is excellent; use the "firmer texture" variety)
1poundunshredded part skim mozzarella(Galbani if available, "firmer texture")
Instructions
On the large holes of a box grater, or, ideally, the potato grater referenced above, shred cheeses into a large mixing bowl.
Thoroughly blend cheeses and store in a large zip-top bag or quart containers.
Notes
I recommend Galbani mozzarella, but most firmer low-moisture mozzarellas will be fine. NOTE the emphasis on "firm" here and in the ingredients list.Since I first wrote this "recipe" (hahaha, can you really call this a recipe!?!), Galbani has come out with a new "softer texture" whole-milk low-moisture mozzarella, which necessitated calling their original variety "firmer texture."The firmer texture is what they've always made and is closer to the standard that most US low-moisture mozzarellas have held for years. The "softer texture" is newer and hews more toward the Polly-o end of the firmness scale.I've never liked Polly-o for pizza cheese. In a home oven at longer cook times, I find that it melts in a bubbly, almost foamy way that then browns in an unappealing manner. The new Galbani "softer texture" mozzarella is similar. I would avoid.If you're a Trader Joe's regular, do note that I really like their mozzarella as well, and it's often fairly reasonably priced. Prior to the pandemic, when I was still shopping at Trader Joe's, a 1:1 blend of their whole-milk and skim-milk mozzarellas was my go-to.