What the hell is part-skim milk anyway, and why is it used so much? From rubbery mozzarella to the Kroger parmesan I just bought and shouldn't have. Well, maybe it'll be okay grated, and when it comes to eating straight I've always preferred Romano anyway, but.
( Mercy cut )![[info]](http://p-stat.livejournal.com/img/userinfo.gif){kind=small}