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 donâ€™t go by the brand or whatâ€™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 â€œpart-skimâ€ or â€œwhole milk,â€ itâ€™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 â€œ1-1/2 percent part-skim mozÂzarellaâ€ and â€œ2 percent part-skim mozzaÂrella.â€ Logically, a buyer would assume that the product labeled â€œ2 percentâ€ would have more fat than that labeled â€œ1-1/2 percent,â€ 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. And that's something to celebrate.This is an excellent informational page about all of the cheeses related to pizza. And even if your team loses, at least you've defeated The Melted Cheese Problem. Or you could, you know, get a jar.īut Sohla’s queso is fast, easy, and bolder-tasting than the jarred stuff, with a little more pull and stretch-much better for drowning your sorrows (or reveling in your victory) depending on how that big football game goes. Some recipes start with a béchamel, other calls for evaporated milk, some go all-in on American or Velveeta. There are, of course, other ways to make a smooth cheese sauce.

In other words, the starch helps to maintain the precariously balanced network of room temperature cheese, even when things get hot. But maybe more importantly, it also physically prevents the fat and the proteins from grouping together to form those respective groups of grease (fat) and stringy clumps (proteins). First, the starch absorbs water, thereby thickening the queso and providing body (making it less like dressing and more like dip).

The second key to keeping the emulsion stable is the cornstarch.

Low moisture cheese