String cheese

For the American jam band, see the String Cheese Incident.

String cheese
Traditional Korbáčiky from Slovakia

String cheese is any of several different types of cheese where the manufacturing process aligns the proteins in the cheese, making it stringy.

When mozzarella is heated to 60 °C (140 °F) and then stretched, the milk proteins line up.[1][2] It is then possible to peel strings or strips from the larger cheese.

  1. ^ "What Makes String Cheese Stringy?". HuffPost. 16 April 2012. Retrieved 1 May 2018.
  2. ^ Julie R. Thomson (6 March 2017), The Real Difference Between String Cheese And Mozzarella Cheese, retrieved 16 February 2018