On Sep 27, 9:33*pm, Michael Nielsen > wrote:
> On Sep 27, 6:06*pm, "Catmandy (Sheryl)" >
> wrote:
>
> > On Sep 27, 8:26*pm, Michael Nielsen > wrote:
>
> > > > I'd rather purchase it in logs so I can slice it thinly for that dish,
>
> > > The logs are not meant for caprese. Its more for cooking heated
> > > dishes , melting it, like pizza, aubergine rolls with mozerella
> > > inside, etc.
>
> > what's the difference? it's the same cheese, isn't it?
>
> Texture is way different, and its too dry and tastes stronger.
> The first one I found over here was the dry kind and I showed it on
> MSN video call to my italian girlfriend who wrinkled her nose and said
> " thats pizza cheese!"
> So I kept searching and finally found the ones floating in water like
> they do in europe.

whatever. If she likes to use logs in her caprese salad, what does it
matter to you?