Andy Montoya
String cheese is a type of cheese that is formed into strings due to how it is pulled during processing. It is made by aligning the proteins in the cheese through heating and stretching, allowing the milk proteins to become stretchy. The cheese is then extruded through a tube to give it its final tubular shape. String cheese is typically made from mozzarella cheese, which is naturally stringy, especially with less milk fat and moisture. The first string cheese snack was made by Frank Baker of Wisconsin's family-owned Baker Cheese in 1976. String cheese is a popular snack and can be found in various forms and flavours around the world.
| Characteristics | Values |
|---|---|
| Main Ingredient | Mozzarella Cheese |
| Other Ingredients | Milk, Culture, Rennet |
| Type of Milk | Goat, Sheep, Buffalo |
| Seasoning | Black Cumin, Mahleb |
| Manufacturing Process | Aligning the proteins in the cheese, making it stringy |
| Temperature | 60 °C (140 °F) |
| Process | Stretching and Pulling |
| Processed With | Hot Water |
| Shape | Tubular |
| Origin | Wisconsin, Mexico, Syria, Turkey, Georgia, Russia, Dominican Republic, Australia, Marquesas Islands |
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What You'll Learn
String cheese is made from mozzarella
Mozzarella is naturally stringy, especially with less milk fat and less moisture. The cheese is then extruded through a tube to give it its final tubular shape. The strings themselves are formed during the kneading process, similar to how gluten forms in bread. The drier the mozzarella gets, the easier it is to pull apart, which is why string cheese is often sold in sticks that can be easily peeled apart.
String cheese is made with low-moisture milk, which is why it is drier and stretchier than fresh mozzarella, which is kept in water or brine. Fresh mozzarella also has a shorter shelf life and doesn't melt as well as string cheese. String cheese is stretched and pulled while being heated to achieve its stringy texture. This process of mechanical alignment allows the milk proteins to become stretchy.
The manufacturing process for string cheese involves cutting and extruding the cheese into sticks using specialised equipment. The cheese is pumped from the cooker stretcher to an extruding machine, which shapes the cheese into sticks. This process is supported by advanced equipment and expertise in cheesemaking to ensure consistent results.
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It's stretched and pulled to make it stringy
The stringiness of string cheese is created by the way it is processed with hot water. The cheese is stretched and pulled by augers in a cooker stretcher while being heated to 60°C. This mechanical process allows the milk proteins to align and become stretchy.
Mozzarella is naturally stringy and gets stringier with less milk fat and less moisture. When mozzarella is heated to 60°C and then stretched, the milk proteins line up, and it is then possible to peel strings or strips from the larger cheese. The strings themselves are formed from proteins aligning during the kneading process.
The drier the cheese gets, the easier it is to pull apart. This is why string cheese is usually made with low-moisture milk and dried out. The cheese is pumped from the cooker stretcher to an extruding machine and extruded onto a cutting bed. In the final step before packaging, the cheese sticks are deposited in a brining system.
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It was invented in Wisconsin in 1976
String cheese, as we know it in the United States, was invented in Wisconsin by Frank Baker in 1976. Baker Cheese, a family-owned company, is credited with the invention of string cheese. Baker Cheese usually made mozzarella for pizzerias. In 1976, Frank Baker, the owner of the company, decided to create something snackable. He took the continuous flow of mozzarella, cut it into strips, hand-stretched them, rolled them up, and cut them into small pieces. This was the birth of string cheese.
String cheese is made from mozzarella cheese, which is naturally stringy, especially with less milk fat and less moisture. The cheese is extruded through a tube to give it its final tubular shape. The strings are formed from proteins aligning during the kneading process. When making mozzarella, the curds are heated to 140 degrees Fahrenheit (60 degrees Celsius). At this temperature, the milk proteins move around and line up together in a row, allowing the cheese to be peeled into strips.
Mozzarella is the only cheese with the "stringy" properties to become string cheese. Other cheeses sold in similar packaging are impostors called "cheese snacks." String cheese is a combination of natural ingredients: milk, culture, and rennet, an enzyme used to turn milk into a thick curd. The type of milk used usually comes from an aged goat or sheep, depending on the production methods of the area. It is seasoned with black cumin and mahleb and is traditionally sold in the form of a braided endless loop.
String cheese is a popular snack, especially when paired with crackers and fruit. It is a dairy product that contains calcium, vitamin B12, and selenium, which are beneficial for health. The manufacturing process of string cheese involves aligning the proteins in the cheese, which creates its stringy texture. This process involves heating and stretching the cheese to form strings or strips.
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It's made with low-moisture milk
String cheese is made with low-moisture milk, which is typically sourced from aged goats or sheep. The milk is heated to 60°C (140°F) to form thick curds, aligning the milk proteins into strings. This process is facilitated by rennet, an enzyme that curdles the milk. The resulting strings are then formed into the iconic tubular shape through extrusion.
The use of low-moisture milk is a key factor in the manufacturing process, as it enables the cheese to be stretched and pulled without breaking. This mechanical manipulation further aligns the proteins, enhancing the stringy texture. The drier the cheese becomes, the more easily it falls apart into strings.
Mozzarella, the primary type of cheese used for string cheese, is naturally stringy and becomes more so with reduced moisture content. This is because the milk proteins are more mobile at lower moisture levels, allowing them to align and form strings when stretched.
While fresh mozzarella is stored in water or brine, string cheese is dried out, contributing to its characteristic texture and longer shelf life. The low moisture content also affects the melting properties of the cheese, with string cheese melting without pooling.
The process of making string cheese with low-moisture milk is not limited to mozzarella. In Slovakia, for example, korbáčiky is a type of string cheese made from sheep's milk. The steamed sheep's cheese is hand-pulled into strings and then braided, creating a unique variety of string cheese.
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It's a popular snack
String cheese is a popular snack, especially for kids. It's a great option for those looking for a quick, protein-filled bite, and its snack-sized portions make it convenient and easy to eat. The cheese is usually made from mozzarella, a naturally stringy variety, and the strings are formed from proteins aligning during the kneading process. This process is similar to how gluten forms in bread, giving it that crumbly texture.
The first string cheese snack was made by Frank Baker of Wisconsin's family-owned Baker Cheese, and it has since become a popular snack option worldwide. In the Republic of Ireland and the UK, cheestrings became a popular snack soon after their introduction in 1996. They were made from real cheese, not processed cheese, and marketed by the Kerry Group with a cartoon mascot called Mr. Strings. In the US, string cheese is a well-known snack, often paired with crackers and fruit. It's a good source of calcium, vitamin B12, and selenium, making it a nutritious option for kids and adults alike.
In other parts of the world, string cheese takes on different forms and is made with various types of milk. In Slovakia, for example, korbáčiky is a popular variety made from sheep's milk, while in Turkey, dil peyniri ("tongue cheese") is made from cow's milk. In the Dominican Republic, "Queso de Hoja" is served in ball form with toast or crackers, and in Mexico, quesillo, or Oaxaca cheese, is widely popular and sold in balls of various sizes. Australia also has its own version, with the Bega Group selling string cheese under the name Bega Stringers.
The popularity of string cheese as a snack can be attributed to its convenience, nutritional value, and the fun, interactive experience of peeling and eating the strings. It's a versatile snack that can be enjoyed on its own or paired with various accompaniments, making it a favourite among both children and adults.
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Frequently asked questions
String cheese is made from mozzarella cheese, which is made from milk, culture and rennet, an enzyme that turns milk into a thick curd.
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.
The cheese is stretched and pulled by augers in a cooker stretcher while being heated to 60 °C. It is then pumped to an extruding machine and extruded onto a cutting bed.
String cheese was invented in Wisconsin by Frank Baker in 1976. However, it is also made in Syria and Turkey, and in Georgia and Russia, it is known as tenili.
