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.