You’ll find a lot of Italian chefs used julienned mozzarella/fior di latte, or batons, rather than big circular slices. There’s no firm rule that I’m aware of!

That said, trying to grate fresh mozzarella, instead of low moisture mozzarella (like is generally used on non-Italian style pizzas), would likely leave you with a big wet smeary mess.

I make a dozen large pizzas a week (I do a weekly pizza night for our small cottage bakery) and I cut my fior di latte into strips, then let them dry out a bit, covered on a wire rack in the fridge overnight before using.

Oh heck, you know what I just looked it up and I think I’m completely wrong. I don’t know where I heard that or why it stuck. They’re owned by taxhawk which appears to still be independent. I’ll amend my original comment

Me too! Unfortunately I believe they were bought by Intuit a while back, so I fully expect them to start sucking or disappear soon

Edit: Okay I think I was operating on faulty information/memory, or just bullshit. Disregard, sorry

I was going to suggest this too. A magnetic white board on a conspicuous wall in a common space. It’s what my wife and I use for her cottage food business. Whiteboard marker, post-its, or notes affixed by magnets.

I have both (they both can coexist peacefully on the same library). I use jellyfin for any watching on my phone or computer.

However, where jellyfin still really kind of falls apart is when casting to my Chromecast. Controls don’t work, subtitles are unpredictable or missing, and it’s just generally a mess.

So I use Plex for casting, and jellyfin for everything else. I bought a Plex lifetime pass ages ago, so it’s an easy call to just have them both running.