Does anyone have any good tips on shredding soft cheeses? My family
prefers mozzarella (sp?) made with whole milk rather than skim milk.
Some dishes we make call for it to be shredded. The cheese is so soft,
it just comes out a big gooy mess, the shredder is a real pain to clean
afterwards too.

Has anyone ever seen or heard of preshredded mozzarella made with whole
milk? (I've only found one company that sells whole milk variety at
all in block form, let alone shredded). Thanks,

Joe (joemagiera at ameritech.net)