I just got back from looking at Mozarella and Provolone cheese selection at Trader Joe's and Whole Foods.  One choice is low moisture with enzymes as an ingredient at the very end. 

The other non-water packed cheese has vinegar as the second ingredient after whole milk, but no enzymes.  

Which one do you all chose?  And which cheese do you prefer Mozarella or Provolone and why? 

I plan to make kamut mini pizzas with different zuchinni squash (both yellow and green) basil and cheese. Also mini cheese sandwiches with squash in them. 

I also bought some wonder organic baby bok choy at whole foods.  A huge amount for $2.50 since it doesn't weight much. 

By the way, are dandelion greens and watercress Ok to eat on list 2?

Before ic, I was eating raw cheddar shipped from the Amish in Pennslyvania. Yum. Also raw plain kefir a double yum. 

  Liz