Finally, when it cools on the pizza it takes on a transparent look, which many pizza-eaters equate with “cold, dried out pizza.†It tends to blend with the sauce, forming “sauce holes,†or spots where the sauce oozes through the cheese. It oils-off excessively during baking and has poor stretch. In summary, higher fat mozzarella has a soft, pasty texture in both unbaked and baked forms. Otherwise you might end up comparing “apples to oranges,†as the saying goes. Again, obtain a spec sheet for the product and, when comparing brands of mozzarella, find out exactly what the moisture and milkfat percents are. Of course, the product label would be the same, so the pizzeria owner would have no way of knowing that the product is changing. A cheese with 39 percent fat will bake up differently than one with 33 percent. Using the previous example, the manuÂfacturer would now produce a mozzarella with milkfat at the upper end of the specification, or 39 percent fat. So a cheese-maker can earn more profit by keeping the milkÂfat in the cheese rather than by skimming it off and sellÂing it for butter. Today, however, with lower price support by the government, butter sells for less than mozzarella. For instance, if the spec called for a milkfat-in-solids range of 33 to 39 percent, the cheese-maker produced cheese with close to 33 percent fat. This resulted in part-skim mozzarella having a fat content at the low end of the allowable specification. So to maximize profitability cheese-makers would skim as much fat from the milk as allowed by the spec before making the milk into cheese. This resulted in a dairy being able to sell butter at a higher price than mozzarella. For example, years ago there was strong government price support for butter. To accurately compare two brands of mozzarÂella, get the specification sheet for the product and don’t go by the brand or what’s written on the label.Įven within a given brand, the percent of milkfat might vary over time as the economics of cheese-making change. So instead of focusing on whether the label says “part-skim†or “whole milk,†it’s better to be concerned with the percent of milkfat in the cheese. The reason is, a cheese-maker might start with milk containing 2 percent milkfat and then skim it down to 1-1/2 percent during the cheese-making process, or might even add milkfat for purposes of reducing product cost. Examples would be “1-1/2 percent part-skim mozÂzarella†and “2 percent part-skim mozzaÂrella.†Logically, a buyer would assume that the product labeled “2 percent†would have more fat than that labeled “1-1/2 percent,†since 2 percent skim milk has more fat than 1-1/2 percent skim. To confuse matters, the label on part-skim mozzaÂrella often indicates the type of milk used in making the cheese. For example, the amount of fat in low-moisture, part-skim can range from 30 to 45 percent milkfat-in-solids. Mozzarella varies widely in milkfat content. I don’t know of any better, more concise, but essentially complete resource. This is an excellent informational page about all of the cheeses related to pizza.
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