Mozzarella - Part Skim

Wisconsin Part-Skim Mozzarella Cheese

What's the difference between whole milk and part-skim Mozzarella?  Part-Skim Mozzarella browns faster. So, if you like those brown, crispy cheesy bubbles on our pizza or lasagna. Part-skim is your Mozzarella! 

100% Wisconsin Cheese

Net wt: 15.2oz

Because our cheese is hand-cut, your cheese may arrive slightly more or slightly less than listed net weight.

Cheese History: After World War II, American GIs returned home with a taste for a delicious new food they had discovered in Italy – pizza. Today, thanks in large part to these soldiers, mozzarella rates second only to Cheddar in popularity in the United States. Wisconsin cheesemakers produce close to 650 million pounds of this pasta filata cheese each year. Pasta filata refers to the process in which the curds are dipped in hot water and then stretched and kneaded into parallel strands. This allows mozzarella to melt and flow and gives it its characteristic stretch.

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