Andy Montoya
String cheese is a snack made from mozzarella cheese that can be peeled into long strings. While the origin story of string cheese is disputed, it is believed that the first string cheese snack was made by Frank Baker of Wisconsin's family-owned Baker Cheese in 1976. However, there is evidence to suggest that string cheese as a concept was already established in American culture by the 1960s, and even earlier in other parts of the world.
| Characteristics | Values |
|---|---|
| Date of invention | 1976 |
| Inventor | Frank Baker |
| Place of invention | Wisconsin, United States |
| Company | Baker Cheese |
| Cheese type | Mozzarella |
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What You'll Learn
- String cheese was invented in 1976 by Frank Baker in Wisconsin
- It's made by stretching mozzarella and cutting it into strips
- It's a popular snack, especially in North America and Europe
- It's a good source of calcium, vitamin B12, and selenium
- It has different names and variations in other countries, such as quesillo in Mexico
String cheese was invented in 1976 by Frank Baker in Wisconsin
String cheese has been around in various forms for over a century. In the 1960s, it was already a well-established concept in American culture, and it was even used as an analogy in a 1964 book. However, the string cheese we know today, in its distinctive cylindrical form, was invented in 1976 by Frank Baker in Wisconsin.
Baker was the owner of a family-owned cheese company called Baker Cheese, which had been in the cheese business for nearly 100 years. The company had already undergone one significant transformation, switching from producing cheddar to mozzarella in the 1950s to meet the demand for pizza cheese.
In the 1970s, Baker Cheese began receiving requests from consumers who wanted smaller, snack-sized portions of their mozzarella. Frank Baker, ever the innovator, started experimenting with one-pound packages of mozzarella. Instead of moulding the cheese into its usual shape, he cut the continuous flow of mozzarella into strips, stretched and rolled them, and then cut them into ropes. He soaked these ropes in salt brine, creating a cheese with "stringing characteristics".
Baker Cheese's new product was initially marketed to adults as a functional, high-quality snack, but it was not until a few years later that string cheese became a national craze among children. This was due in part to the new cylindrical shape and the introduction of individual packaging, which extended the product's shelf life and made it more appealing to parents.
While Frank Baker and Baker Cheese are credited with bringing string cheese to the market, it is important to note that similar cheeses have been made in other parts of the world for much longer. For example, quesillo, a type of string cheese, was invented in Mexico in 1885 by a 14-year-old girl named Leobarda Castellanos García. In Armenia, traditional string cheese, called chechil, is seasoned with black cumin and mahleb and sold in the form of a braided endless loop.
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It's made by stretching mozzarella and cutting it into strips
The process of making string cheese involves stretching and cutting mozzarella into strips. When making mozzarella, curds are heated to 140°F (60°C), causing the milk proteins to align and the cheese to become stretchy. This is where the production of string cheese diverges from that of traditional mozzarella; instead of moulding the cheese into balls, it is cut into strips and stretched further.
Mozzarella is the only cheese with the "stringy" properties necessary to create string cheese. This unique characteristic is due to the alignment of milk proteins when the cheese is heated to a specific temperature. The stretching process elongates the cheese, creating a string-like texture.
The creation of string cheese is often attributed to Frank Baker of Baker Cheese in Wisconsin, who experimented with mozzarella in the 1970s. Baker cut the cheese into strips, hand-stretched and rolled them into ropes, and then soaked them in salt brine. This process gave the cheese its distinctive "'stringing' characteristics".
Baker's innovation transformed the way mozzarella was enjoyed, making it a convenient and fun snack. The cheese could be peeled into long strings, offering an interactive and tasty experience. This new form of mozzarella appealed to consumers, especially children, who found it easy to snack on and enjoyable to play with.
While Baker is credited with popularising string cheese in the United States, similar cheese varieties have existed in other parts of the world for much longer. For example, in Slovakia, korbáčiky is a traditional salty sheep's milk cheese that is hand-pulled into strings and braided. Additionally, in Armenia, traditional string cheese called chechil is made with a white base, usually from aged goat or sheep milk, and seasoned with black cumin and mahleb. These examples demonstrate that the concept of stretching and pulling cheese into strings has been explored in various cultures, contributing to the diverse and global history of string cheese.
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It's a popular snack, especially in North America and Europe
String cheese is a popular snack, especially in North America and Europe. In the United States, string cheese is generally made from mozzarella, although it can also be a combination of mozzarella and cheddar. The cheese is heated to 60°C (140°F) and stretched, resulting in its stringy texture. This process was first carried out by Frank Baker of Baker Cheese in Wisconsin, in 1976. Baker Cheese had been in the business of making cheese for nearly 100 years, and Frank Baker's innovation transformed the way people enjoyed cheese as a snack.
The popularity of string cheese in North America can be attributed to its convenience as a snack. It is often packaged in individual servings, making it easy to grab and go. The cheese is also a good source of calcium, vitamin B12, and selenium, making it a healthier option compared to other snacks. The stringy texture of the cheese also adds to its appeal, providing a fun and interactive eating experience.
In Europe, string cheese has also gained popularity, although it has had to adapt to the local preferences and tastes. For example, in France, the original red cheddar string cheese was not well-liked by children, so a softer variety made with Gouda and Emmental cheese was introduced, which became a hit. The branding and packaging also had to be changed as the original name, "Cheestrings", sounded similar to a French word for female underwear. The product was rebranded as "Ficello", derived from the French word "ficelle", meaning string.
The versatility of string cheese is another factor in its popularity. It can be enjoyed as a snack on its own, paired with crackers or fruit, or melted on dishes such as pizza. The ability to melt string cheese without it pooling, due to its low moisture content, makes it a favourite topping for many dishes.
The global appeal of string cheese has led to its spread to other regions as well, including Mexico, Australia, and Southeast Asia. Each region has its own variations of string cheese, incorporating local ingredients and flavours, contributing to its popularity worldwide.
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It's a good source of calcium, vitamin B12, and selenium
String cheese has been around for over a century, with the earliest known mention of it dating back to a 1910 travel book about Armenia. However, it gained widespread popularity in the 1960s, and different varieties of string cheese have emerged globally since then.
String cheese is a fun and delicious snack, but it also offers nutritional benefits. It is an excellent source of calcium, vitamin B12, and selenium. Calcium is essential for maintaining strong bones and teeth, and string cheese provides a good amount of calcium in each serving. Vitamin B12, found in string cheese, plays a crucial role in red blood cell formation and supports nerve health. Selenium, another nutrient present in string cheese, is a powerful antioxidant that helps protect the body's cells from damage caused by free radicals.
A closer look at the nutritional profile of string cheese reveals that it is typically made from low-moisture part-skim mozzarella cheese. A single serving, usually one stick of string cheese, weighing around 24-28 grams, provides 7 grams of protein and 15% of the daily value of calcium. The protein content in string cheese makes it a satisfying snack, helping to curb hunger and providing essential amino acids for muscle repair and growth.
In addition to being a good source of calcium and protein, string cheese also contains other important nutrients like vitamin B12 and selenium. Vitamin B12 is essential for maintaining healthy nerve cells and producing red blood cells, while selenium acts as an antioxidant, protecting the body's cells from damage caused by free radicals. The combination of calcium, vitamin B12, and selenium in string cheese makes it a nutritious snack option for people of all ages.
The convenient packaging and fun, peelable nature of string cheese make it a popular choice for on-the-go families. Whether enjoyed as a standalone snack or paired with fruits, vegetables, or crackers, string cheese provides not only a tasty treat but also a good source of calcium, vitamin B12, and selenium, contributing to a well-rounded and nutritious diet.
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It has different names and variations in other countries, such as quesillo in Mexico
String cheese is a snack with countless variations and no single origin story. It is a snack that is enjoyed all over the world and has different names and variations in other countries.
In Slovakia, string cheese is called korbáčiky, which is a salty sheep's milk cheese, available smoked or unsmoked. It is traditionally made by hand-pulling steamed sheep's cheese into strings and braiding them. Cow milk versions are also available. The town of Zázrivá is known as the center of the production of this cheese. Similar cheeses are found in the adjacent regions of South Poland.
In Turkey, the most common type of string cheese is dil peyniri ("tongue cheese"), a fresh white cheese made from cow's milk, traditionally in the provinces of Bilecik and Bursa. The stringy texture of dil becomes even more prominent when the cheese is melted.
In Armenia, traditional string cheese, chechil, is made with a white base. The type of milk used usually comes from an aged goat or sheep depending on the production methods of the area of choice. It is seasoned with black cumin and mahleb, and is traditionally sold in the form of a braided endless loop. The cheese forms into strings due to how it is pulled during processing. It is also made in Syria and Turkey, both countries with significant Armenian populations.
In Georgia and Russia, string cheese is known as tenili. It is made from fermented sheep's milk and cream allowed to mature for 60 days in a salted and dried veal stomach.
In the Dominican Republic, string cheese is called "Queso de Hoja" and is produced in the form of a ball. It is mostly served with toast or crackers.
In Mexico, the first type of string cheese was invented in 1885 by Leobarda Castellanos García at 14 years old. A very popular type of string cheese called quesillo is sold today in balls of various sizes. It is also known as Oaxaca cheese or "queso Oaxaca", referring to the place where it was invented, and now it's widely popular in all Mexican territories.
In the United States, string cheese generally refers to snack-sized servings of low-moisture mozzarella. This form of string cheese is roughly cylindrical, about 6 inches (15 cm) long and less than 1 inch (2.5 cm) in diameter.
In Australia, string cheese is sold by the Bega Group and is called Bega Stringers. In the Marquesas Islands, a popular variety of string cheese is made from breadfruit proteins and buffalo milk, and is marketed under the brand Sea King String.
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Frequently asked questions
String cheese has been around since 1976 when it was invented by Frank Baker in Wisconsin.
Frank Baker was a cheesemaker and the president of a family-owned and operated cheese brand named Baker Cheese.
String cheese is a type of cheese made from stretching mozzarella into strips and soaking them in salt brine.
String cheese is most common in North America and Europe.
