I have only worked with franchises that provide pre-diced mozzarella. As a small owner operator we have time in the AM I grind cheese, however, I have no idea where to start.
After researching today I’m thinking about purchasing a General All Purpose Mixer 10 or 20 quart and a Pelican head. It sounds like 3/32" Grater is the way to go.
I do roughly 7k-9k weekly. Using Grande Diced. I will most likely blend block Grande with another cheese yet to be determined. Am I on the right track?