I know the term "eutectic" from brazing, where the chemical composition of your filler rod changes over heat/cool cycles. It comes up every once in a while, and I always reference something about cheese, and how it changes when it melts & cools (i.e. is non-eutectic).

I had never fact checked this until yesterday, when Vlad called me on my random claim. So I did a quick search and came up with this:

So, I *think* I'm right for most cheeses. But as this points out, mozzarella (and low-moisture mozzarella in particular) seems to buck that guideline.

Anyway. The more you know.