Although mozzarella cheese manufacturers are making strides toward developing a good-tasting, lower-fat product, the no-fat or low-fat mozzarellas don't melt or fuse together well during baking. They also brown and scorch excessively, which is hardly appetizing for pizza lovers.

Why does reduced-fat cheese not melt?

One of the issues with fat-free cheese is, however, its resistance to melting. Cheeses with normal fat contents typically melt very easily, while fat-free cheese lacks the lipid base to facilitate melting. The melting issue can be countered with the creative use of lipids or water.

Does reduced-fat cheese taste different?

Reduced-Fat Cheese Taste-Test Results

In general, tasters felt that the reduced-fat cheeses tested were noticeably less tasty than a typical full-fat cheese. The difference was particularly strong between the cheddars and less noticeable between the mozzarella brands.