Mozzarella Storage

From SackWiki

One of my struggles when making fresh mozzarella is storing it in a proper manner. Large balls of cheese can easily be wrapped in plastic and kept in the fridge, but for smaller, bite-sized pieces of cheese, wrapping each one is impractical.

So I did some experiments with my latest mozzarella and tried storing it in water, brine, and whey. I've documented the results in my gallery, so take a look if you want to see the details. The winner, though, was water. By a long shot.