Lifeline's Ernie Harvey wasn't simply applying this cheese's Montana origin to the word Mozzarella for a play on words. I think he did it because this cheese is different than nearly every other Mozzarella cheese on the market today. And the reason lies is just 2 words: full fat. The fact of the matter is that nearly every other Mozzy cheese on the market today is made primarily of skim milk. Why? Corporate dairy cites heart health as the reason--low fat. As many of you know, our western diets are getting dangerously low on fat. Here's your chance to experience the way Mozzarella was supposed to be made; this cheese is full fat, but of a fat that is based largely on a green forage diet. Move over Mozzy. Make way for Montzy.