String cheese. Its one of the wonders of the world, right along with sea monkeys, male nipples and decaf coffee. I mean, what exactly is string cheese and how does it get, well, stringy?
Well the good news is string cheese is 100 percent cheese — mozzarella cheese to be exact. Its a combination of natural ingredients — milk, culture and something called rennet, which is basically an enzyme used to turn the milk into a thick curd. (Some mozzarella purists say the milk has to come from water buffalos that live in specific regions of Italy, but lets stay grounded in reality here.)
When making mozzarella, the curds are heated to 140 degrees Fahrenheit (60 degrees Celsius). Once it reaches that temperature, the milk proteins move around and line up together in a row. At this point, the cheese becomes stretchy and can be shaped into those mozzarella balls you see in the dairy section of the grocery store.
Now is where things get different: Instead of molding the cheese into balls of fresh mozzarella, the cheese is cut into strips and stretched and stretched and stretched some more. The first to do this was Wisconsin cheesemaker Frank Baker.
Although string cheese is 100 percent mozzarella cheese, its not the same as the softer, smoother fresh mozzarella. The biggest difference between the two is that fresh mozzarella is kept in water or brine, and string cheese (which is made with low moisture milk) is dried out. Yum. Fresh mozzarella also doesnt keep nearly as long, and doesnt melt particularly well either, but many people prefer its taste and texture.
By the way, mozzarella is the only cheese that has the “stringy” properties to become string cheese. Cheddar and other cheese sticks in the grocery store are sold in similar packaging, but they are actually impostors called “cheese snacks.”
So in a nutshell, string cheese is basically just super-stretched out mozzarella. So you can keep on including it in your kids lunch boxes — guilt-free. Now whats in those individually wrapped orange cheese slices we cant say, and thats definitely another story for another day. Now Thats Crazy
There are some cheeses that are illegal in the United States, for a variety of reasons. Many are made with raw milk and some contain too many pathogens such as E. coli. Oh, and there is also that one that contains LIVE MAGGOTS. Cheese anyone?
Those cheese sticks made with other cheeses are not string cheese ― they’re just a snack cheese, explains Baker. So why does one string and the other not? It’s all about the process, say Wallace and Baker. And the alignment of protein.
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By the way, mozzarella is the only cheese that has the “stringy” properties to become string cheese. Cheddar and other cheese sticks in the grocery store are sold in similar packaging, but they are actually impostors called “cheese snacks.”
Now is where things get different: Instead of molding the cheese into balls of fresh mozzarella, the cheese is cut into strips and stretched and stretched and stretched some more. The first to do this was Wisconsin cheesemaker Frank Baker.
Well the good news is string cheese is 100 percent cheese — mozzarella cheese to be exact. Its a combination of natural ingredients — milk, culture and something called rennet, which is basically an enzyme used to turn the milk into a thick curd. (Some mozzarella purists say the milk has to come from water buffalos that live in specific regions of Italy, but lets stay grounded in reality here.)
There are some cheeses that are illegal in the United States, for a variety of reasons. Many are made with raw milk and some contain too many pathogens such as E. coli. Oh, and there is also that one that contains LIVE MAGGOTS. Cheese anyone?
When making mozzarella, the curds are heated to 140 degrees Fahrenheit (60 degrees Celsius). Once it reaches that temperature, the milk proteins move around and line up together in a row. At this point, the cheese becomes stretchy and can be shaped into those mozzarella balls you see in the dairy section of the grocery store.
Fried Mozzarella Cheese Sticks | Easy Cheese Sticks
FAQ
Is string cheese just mozzarella cheese?
Are Cheestrings real cheese?
What’s the difference between cheese and mozzarella sticks?
Are cheese stringers healthy?
What does string cheese taste like?
Has a unique texture that is stringy and elastic. It is made by heating and stretching the cheese curd until it forms long, thin strands. Has a mild, buttery flavor that is slightly salty. There are many types of string cheese, including mozzarella, provolone, cheddar, and Colby jack. Good source of protein, calcium, and vitamin B12.
Is this a string cheese stick?
WRONG. This cheese stick is an impostor and it makes us mad. If you read its label closely, you’ll notice the omission of the word “string” because it is not string cheese, but a cheese stick. You can only pick off a tiny piece off at a time.
What is String Cheese?
One of the most distinctive features of string cheese is its texture. Unlike regular cheese, string cheese has a fibrous and elastic texture that allows it to be pulled apart into long, thin strands. This distinctive texture is achieved through a heating and stretching process that transforms the cheese curd into a pliable and stretchy form.
Should String Cheese be stringed?
All string cheese should string, but there are a few crucial factors that separate the good from the bad. Quality string cheese tears in both thick and thin strands; some should be as fine as hair. String cheese should be stretchy, with enough malleability to lasso a drinking straw or a finger, should one be inclined.