Something I’ve noticed the past few months when I’ve gone to the grocery store is the apparent elimination of pre-packaged whole milk mozzarella cheese from the Kraft Foods product line.
Big Food’s War on Fat makes no distinction between paleo friendly and paleo unfriendly foods. Addendum- Apparently cognizant of the disgusting, cardboard taste that part skim milk imparts on mozzarella, Kraft has recently begun offering it spiked with cream cheese.
For wood-fired, kinda soggy-in-the-middle, true Neapolitan pizzas, a high-moisture, freshly made mozzarella (preferably from water buffalo milk!) is key. Stretched cheeses like this, which include Provolone, Cacciocavallo, and Scamorza among others, are collectively known as pasta filata, which translates literally to "pulled paste" or "spun paste." I prefer the Italian nomenclature. To make low-moisture mozzarella, the fresh mozzarella is then allowed to further sour, then carefully dried in a controlled environment. When available, we chose whole milk blocks of cheese, though some brands were only available in part-skim or preshredded form. By and large, we were unimpressed by the unmelted stuff, which has very little flavor asides from a mild milkiness. The other major thing we noticed in our raw tasting was that a couple brands—notably Kraft and Whole Foods 365—didn't taste like mozzarella They were perfectly fine as a Provolone or even a Cheddar, but they were distinctly nutty and tangy, and not at all mozz-y. Meltability is what mozzarella is all about—if it don't got the stretch, then tasters will kvetch. What was most surprising of all was that asides from the very bottom ranking cheeses—the Whole Food's 365 brand for skim, and surprisingly, the Calabro for whole milk (their ricotta is the best major commercial brand you can get)—to a large degree, the brand made very little difference. The real question we had was that given that whole milk mozzarella really only has a gram or two of extra fat per serving versus part-skim mozzarella, why would anyone ever choose the latter? Click through the slideshow for a complete breakdown of the rankings along with tasting notes. Dominos Low Fat Mozzarella As it turns out, dairy products are the largest source of this artery-clogging fat in Americans’ diets and one of the top sources of sugar and sodium.
Full of melty cheese and packed with flavor, these Baked Mozzarella Sticks are healthier than the fried kind and perfect to satisfy the munchies!
At first I thought it might just be the particular supermarket I shopped at, but I tried multiple chains across the Metro Miami-Dade region with the same result.  Trips to Pennsylvania and Virginia revealed that it wasn’t just a regional thing either. The same cost cutting in the name of “health” that leads Kraft to pawn skim mozzarella cheese off on us is the same sentiment that motivates Kerry Gold to offer a “low fat” aged cheddar or Trader Joe’s to offer “low fat” Coconut Milk. All mozzarella starts with fresh cheese curds made by adding rennet to lightly fermented cow or water buffalo milk.

There are a few reasons why most pizzerias choose low-moisture mozz: First off, it's got a much longer shelf life. Depending on how long it's aged and at the temperature it's held at, various bacteria can help it to acquire some of the tangy characteristics of aged cheeses like a provolone or cheddar. In order to evaluate the cheeses, we tasted all of them both in raw form, and melted onto french bread pizza (a childhood throwback flavor greatly appreciated by even the most snobbish of NY and Neapolitan pizza snobs (of which there are none in this office, I swear)). The most noticeable difference between the raw cheeses was between the pre-shredded and the block cheese. Whole milk mozzarella, like the one pictured on the right, spread into an even layer that stayed moist and stretchy even when slightly browned. Because of the added starch, preshredded mozzarella tended to both brown faster, and form the unattractive crust you see in the pie above.
Kenji Lopez-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. Thanks in large part to milk and cheese, one in five school-aged children now has high cholesterol — a precursor to heart disease. Kraft’s shredded whole milk mozzarella product has disappeared from retail shelves across the country. And while the replacement of whole milk mozzarella for the abomination that is part skim mozzarella might not impact the paleo community directly, the sentiment behind it certainly does.
Companies will increasingly remove the healthiest and most expensive parts of real food, and then come up with increasingly exotic and depraved concoctions in attempt to artificially recreate the taste they themselves are responsible for taking away in the first place. The curds are then allowed to rest and sour a bit more until a desirable flavor is achieved, whereupon they're placed in hot water until the firm protein structure begins to loosen up a bit. Fresh mozzarella is best the day it's made, and rapidly deteriorates, developing off-flavors within the first few days. And if we can't recommend a specific brand, are there any general suggestions that will help lead you towards a better, meltier, tastier choice? Pre-shredded mozzarella comes coated with a desiccating powder (either cellulose, potato, or corn starch), designed to prevent the individual shreds from clumping together.
Skim or part skim mozzarella, on the other hand, formed the unattractive sheets that you see on the left when even lightly browned.
That said, there were a couple of whole block cheeses that ended up ranking below the shredded versions.
A restaurant-trained chef and former Editor at Cook's Illustrated magazine, he is the author of upcoming The Food Lab: Better Home Cooking Through Science, to be released on September 21st, 2015 by W.

A third of children are obese or overweight, and one in three will have diabetes in his or her lifetime. What follows is a slow, gentle kneading process that you'd like to imagine is performed by practiced and seductive Italian hands, but in reality, the vast majority of the stuff you get here is probably kneaded in a decidedly un-sexy manner by a cold, calculating, lifeless machine.
Low-moisture mozzarella can last for weeks under refrigeration, meaning easy transportation and the ability to buy in bigger bulk—an all around cheaper option. While fresh mozz exudes water as it melts and becomes more soupy than melty, The best low-moisture mozzarella should stretch and stretch, yet still remain dry enough that the pizza crust remains intact. When you cut a pie into individual slices, the mozzarella should ooze cleanly around the knife. According to the FDA, low moisture mozzarella must have a moisture content in the 45 to 52% range, while regular mozzarella can be as much as 60% water—sometimes even higher if you buy it from a specialty shop that still spins by hand. If the knife is able to pull it away in sheets or the mozzarella separates from the pie underneath, that's a major detractor.
Either way, this stretching action works much in the same way that kneading bread dough does: it causes proteins to link together, creating the long, stretchy strands that mozzarella is known for. We want every bite of pizza to have melty cheese that stretches away from the remaining slice in thin strands. Biting into the cheese and having the whole thing come away like a giant scab is, well, gross.
The fans really enjoy the half-time entertainment too,” says Community Imps Matchday Coordinator, Damian Froggatt. And we’re always looking to invite new schools to take part and experience the excitement of a match day at Lincoln City. Department of Agriculture openly admits that “the Federal Government encourages dairy consumption.” Since the mid-1990s, the dairy industry has received more than billion in federal subsidies and has earned billions more through the National School Lunch Program.
We aim to get your hot, fresh tasty pizza to your door in 30 minutes or less and by us monitoring ‘drive times’ the length of time our delivery drivers are on the road, we indentified that increasing traffic and ongoing road issues in Lincoln meant that to improve our service to our customers we needed to reduce ‘drive times’. By adding our third store on the High Street we take an important step towards achieving our ongoing goal of a ON-TIME delivery every time. Also one can prepare a low-fat pizza using non-fat cheese, home-made pizza sauce and whole-wheat piazza dough.

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