I hope so. That string stuff is AWFUL!!!!!!!!!!!!

I used shredded mozza cheese during induction, but I *think* that fresh mozza (the kind in the liquid) isn't induction friendly.

After looking at the Atkins site I think all varieties of mozza are ok, sorry for my previous answer!





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Cheese

You can consume three to four ounces daily of the following full-fat, firm, soft and semisoft aged cheeses*, including:

cheddar
cow, sheep and goat cheese
cream cheese
Gouda
mozzarella
Roquefort and other blue cheeses
Swiss *All cheeses have some carbohydrate content. The quantity you eat should be governed by that knowledge. The rule of thumb is to count 1 ounce of cheese as equivalent to 1 gram of carbohydrate. Note that cottage cheese, farmer’s cheese and other fresh cheeses are not permitted during Induction. No "diet" cheese, cheese spreads or whey cheeses are permitted. Individuals with known yeast symptoms, dairy allergy or cheese intolerance must avoid cheese. Imitation cheese products are not allowed, except for soy or rice cheese—but check the carbohydrate content.

On the Atkin's website it says the following:

"Note that cottage cheese, farmer’s cheese and other fresh cheeses are not permitted during Induction." I was wondering if this included the fresh mozzarella?

Mozzarella was listed, but not necessarily fresh mozzarella.

Fresh mozzarella is considered a semi soft/soft cheese, so I would think it would be allowed.

Here is a link listing all semi soft cheeses:

http://www.foodsubs.com/Chessoft.html

Hi 4beans4me,

Thanks for your responses!

I did a Google search (which is what I should have done first :>) ).
According to the link below, only the mozzarella string cheese is considered "semi-soft". The fresh was not listed as such. I called the Atkins number and got two different answers from the same person. I will shoot off an inquiry to them and update this post with their response. For now, I will lay off of it.

I am limited to cream cheese only because I am doing a Candida Cleanse.

http://www.mycustompak.com/healthNo.../Mozzarella.htm
Traditional fresh mozzarella
Usually sold in containers of brine, shaped into delicate ball

American mozzarella
A semisoft cheese of the same type as brick and Havarti, this factory-made variety is drier than fresh mozzarella.

Buying and storing tips
Fresh mozzarella must be used within a few days. To store it, immerse any leftover cheese in brine (a strong saltwater mixture). To make a brine, add 1 tablespoon (15g) of salt to a pint (500 mL) of water or milk, add the cheese, cover, and store it in the refrigerator. Salted mozzarella will keep for about one week; unsalted will keep for just a few days. Semisoft “pizza cheese” has a longer shelf life; check the “Use-By” date that is generally printed on the package.