Quote:
Originally Posted by mikeyis4dcats.
I think you are confusing skim (low fat) and regular. (2% milk) varieties.
|
That's what I'm thinking, too.
There's skim (low fat), 2%, and whole. And the whole both tastes better and melts better than low fat.
I'm still only aware of two levels of moisture - low moisture (like Kraft) and fresh (which is often floating in brine, but not always). And the fresh stuff tastes awesome, but doesn't melt well at all.