i agree on the wire cutter type device or thin string for super soft cheeses, but absolutely do not freeze buffalo mozzarella.
if it's real buffalo mozz, you're paying good money for having a real treat so long as it's kept fresh. it starts losing it's sweetness every day from the moment it's made. freezing it would like freezing a fresh garden tomato.
i've had imported bufala mozz that was only a day old, and some over a week old, and the difference was amazing. the fresher stuff has a distinctly sweet mozzarella flavour (for lack of a better term
) that gets lost in time.
if you're just talking cow's milk "water" mozzarella, you still shouldn't freeze it. it also loses it's flavour with time, but at least it's not as expensive a mistake.
also, a really mild, soft cheese like buffalo mozzarella should be served at cool room temp. another no-no for freezing.