| KimRL
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| I have a rather odd question. I have eaten string cheese long before I started SBD. But recently, I've noticed that when I open the little single packages, the cheese is wet/damp. I have to wrap a paper towel around it to dry it off. I never noticed this being the case until recently. Anyone else notice this? |
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Mon Jun 02, 2008 9:52 pm |
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| shae.richelle
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| Yes I did! on the kind I just bought. I cant remember the name. I usually get the borden kind. |
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Mon Jun 02, 2008 11:33 pm |
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| KimRL
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I've been buying Kraft and Frigo. Maybe I was buying Borden before. I am going to try to find it again. I'm shopping at different places so that's probably why I changed brands without noticing.
Thanks for your input. |
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Tue Jun 03, 2008 2:12 pm |
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| barknBret
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Wow. I've noticed. In fact, sometimes I'll quickly open the string cheese and the moisture will drip onto my clothes.
I thought maybe I wasn't keeping it cold enough, or possibly it was the brand (I get the generic kind from Aldi's). I'm surprised that others have the same issue. |
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Tue Jun 03, 2008 2:34 pm |
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| shae.richelle
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Its the Frigo brand I looked..
Hmm I am going to try bordens. |
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Tue Jun 03, 2008 4:19 pm |
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| KimRL
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shae.richelle wrote: Hmm I am going to try bordens.
Me too, but I won't be able to get to the store until this weekend...and I have to eat all this wet cheese first. If you get your Borden before I do, let me know how it is. |
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Tue Jun 03, 2008 4:40 pm |
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| ladybugnessa
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I use Polly-O and dont' have this problem
but i don't think some moisture is going to hurt it.... after all my feta comes packed in water.... |
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Tue Jun 03, 2008 4:47 pm |
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| shae.richelle
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I get feta crumbles. I have never seen it in water.
I usually get bordens and never have had it happen. Maybe I will try polly o |
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Tue Jun 03, 2008 4:51 pm |
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| KimRL
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ladybugnessa wrote: but i don't think some moisture is going to hurt it.... after all my feta comes packed in water....
Not saying it changes the flavor or "hurts" it. I would just prefer to not have to deal with it since I know all brands aren't that way. :D |
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Tue Jun 03, 2008 4:58 pm |
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| DebbyC
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ladybugnessa wrote: I use Polly-O and dont' have this problem
but i don't think some moisture is going to hurt it.... after all my feta comes packed in water....
and fresh mozzarella - yum with tomatoes and fresh basil....sorry - just had a vision! |
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Tue Jun 03, 2008 5:19 pm |
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| shae.richelle
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| Yum. When I go to longhorn I get their salad with fresh mozzarella and tomatoes. Its 3.99 and I ask for entree size. Usually I get a baked sweet potato too. Oh I am so hungry for that. Cant wait for phase 2! |
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Tue Jun 03, 2008 5:36 pm |
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| DebbyC
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| I made the tomato, cheese and basil a couple of weeks ago - my basil is growing like crazy...so I'll use it while I can. My favorite sandwich place had that on focaccia bread with pesto spread - Oh my it was good! but since I don't think there is good WW bread in this lifetime, I'll just have the salad. |
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Tue Jun 03, 2008 5:39 pm |
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| shae.richelle
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Yeah I buy a local bread here in maine and their organic. Not sure if the ingredients are okay on the diet, but they dont have high fructose corn syrup!
I need to grow some herbs I miss my garden! |
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Tue Jun 03, 2008 5:46 pm |
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| rhales199
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KimRL wrote: I have a rather odd question. I have eaten string cheese long before I started SBD. But recently, I've noticed that when I open the little single packages, the cheese is wet/damp. I have to wrap a paper towel around it to dry it off. I never noticed this being the case until recently. Anyone else notice this?
yes, I have noticed that as well. I think i'ts the Frigo brand I buy.... it's the cheapest. |
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Wed Jun 04, 2008 3:48 am |
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| yellobeuty
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the polly-o is made from kraft and seems to have more sodium in it...just to let you know.
I have seen a low moisture selection (on the package) but I don't know what brand it is.
just don't buy the cheap brand of Crystl blue...it wont save you money when you throw it away because it is not edible....we feed it to the dog and she is not sure she wants it either. HAHA. (only because we bought it). |
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Wed Jul 02, 2008 12:30 pm |
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