Home Cooking

Part-skim mozzarella vs. whole milk?


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Home Cooking 27

Part-skim mozzarella vs. whole milk?

Covert Ops | Aug 10, 2006 06:40 PM

I remember when I worked for Sysco the cheese man told me the difference, and what I should use for which dish.

I'm just talking plain ol' Polly-O here -- let's leave the fresh di bufala to another thread. ;-)

One browns, one flows. So which is good in a baked dish like lasagna, and which should I use as a topping, like for chicken parmigiana? (And which is good for standing at the cutting board and eating more than I'm putting in the dish? :-P)

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