part-skim mozzarella cheese

Part-skim mozzarella is a semi-soft stretched-curd cheese produced from partially skimmed milk, containing no more than 45% fat by weight (compared to whole-milk mozzarella at 50% or higher). Originating in Naples, Italy, as mozzarella di bufala and later adapted with cow's milk, mozzarella is characterized by its mild, slightly sweet flavor and elastic texture. The cheese is produced through heating and stretching of curds in hot water or whey—a process that gives it its characteristic stringy, fibrous interior. Part-skim versions are lower in fat than traditional whole-milk varieties while maintaining the melting properties and delicate flavor that define the cheese.

Part-skim mozzarella is primarily used in Italian and contemporary American cuisines, most famously as the cheese on pizza, where its moderate fat content allows for even melting without excessive greasiness. It is a staple in baked pasta dishes (lasagna, baked ziti), caprese salad, and mozzarella sticks. The cheese is also shredded into salads, used in sandwiches, and melted into stratas and gratins. Its relatively neutral flavor makes it an excellent vehicle for other ingredients, and its elastic texture renders it ideal for applications requiring significant heat without breakdown.