String Cheese Secrets: Baker's Speciality Explained

Baker's Cheese is a family-owned company based in St. Cloud, Wisconsin, that manufactures string cheese. It was founded by the Baker family, who pioneered string cheese and has since been awarded Best String Cheese in the U.S. and Best Flavored String Cheese in the World. Their string cheese is made from fresh milk delivered daily from local Wisconsin farmers. The cheese-making process involves stretching and pulling the cheese while heating it to 140 degrees Fahrenheit, allowing the milk proteins to align horizontally and become stretchy. This process is what gives string cheese its signature stringiness, and it is the only type of cheese that has this quality naturally.

Baker Cheese is a family-owned company based in St. Cloud, Wisconsin

Baker Cheese's string cheese stands out for its firm texture and flavourful taste, setting it apart from ordinary string cheese. The company offers a range of options, including the popular jalapeno version, and their products can be purchased in various pack sizes to suit different needs. The Baker Cheese Store, located within the factory, provides customers with the opportunity to buy fresh string cheese directly from the source. The store also offers a variety of other local cheeses and gift baskets, making it a popular destination for cheese enthusiasts.

The company's dedication to quality is evident in their attention to detail and the speed with which they transform farm-fresh milk into delicious string cheese. Their natural string cheese is ready for consumption shortly after the milk leaves the farm, ensuring a fresh and enjoyable experience for customers. The Baker family's expertise and commitment to their craft have solidified their reputation as masters of string cheese production.

Baker Cheese's factory store has become a beloved destination for locals and tourists alike. Visitors can purchase fresh string cheese, still warm from the production process, and enjoy the unique experience of tasting cheese curds straight from the source. The company's location in St. Cloud, Wisconsin, contributes to its charm, as it is situated among other local attractions, beautiful nature spots, and highly-rated restaurants.

The company's owner, Frank Baker, created the first string cheese in 1976

In 1976, Frank Baker, the owner of a cheese company in St. Cloud, Wisconsin, created the first string cheese. Baker Cheese is one of the largest string cheese manufacturers in the nation today. But how did it all begin?

Frank Baker's innovation began with a simple question: what would happen if he took the continuous flow of mozzarella that his company usually made for pizzerias and chopped it into strips? And so, with this curiosity, he began to experiment. He cut off strips of mozzarella, hand-stretched them, and rolled them up before cutting them into ropes and then into little three, four, or five-inch pieces. But the key to unlocking the stringy characteristic of this cheese was yet to come.

Frank discovered that by soaking the cheese pieces in a highly concentrated salt brine, the cheese would develop "stringing" characteristics. This process was a breakthrough, and soon, his cheese could be peeled into long strings, making it a fun and unique snack. The cheese was also packaged conveniently, making it perfect for quick, healthy snacking and adding to school lunches.

The creation of string cheese was a result of generations of innovation by the Baker family, who have maintained the key elements to create truly exceptional, award-winning natural string cheese. Their commitment to quality and innovation has led to the development of a product that has become a favourite among consumers, with some considering it the "best string cheese around". The company's dedication to using high-quality natural ingredients and their experienced staff have contributed to the success of their string cheese.

String cheese is made by stretching and pulling heated mozzarella

String cheese is a beloved snack for many, but few know the work that goes into making it. The first step in crafting this delicious treat is to gather the ingredients: milk, culture, and rennet (an enzyme that curdles the milk). Once the ingredients are assembled, the milk is heated to 140°F (60°C), causing the milk proteins to move around and line up together. At this point, the cheese becomes stretchy and pliable.

Now comes the crucial step that gives string cheese its signature stringiness: the stretching and pulling. The cheese is stretched and pulled, transforming it from a gooey mass into long, thin strips. This process is similar to kneading bread dough, as the proteins align in a row, creating a stringy texture. Wisconsin cheesemaker Frank Baker was the first to cut the cheese into strips and stretch it out, pioneering the string cheese we know today.

The stretching and pulling of heated mozzarella is a delicate and laborious process. The cheese must be stretched and pulled just enough to achieve the perfect stringy consistency. Overstretching can lead to dry and brittle cheese, while understretching can result in a sticky and difficult-to-handle product. It takes skill and experience to master this art, ensuring the cheese reaches the desired level of stretchiness without compromising its flavour or texture.

The final steps in the process involve shaping and drying the cheese. The stretched mozzarella is typically extruded through a tube to give it its characteristic tubular shape. Unlike fresh mozzarella, which is kept in water or brine, string cheese is made with low-moisture milk and is dried out. This drying process not only gives string cheese its unique texture but also extends its shelf life, making it a convenient and long-lasting snack option.

String cheese, an innovation in the world of cheese, is a testament to the creativity and craftsmanship of cheesemakers. The process of stretching and pulling heated mozzarella transforms a simple ingredient into a fun and tasty treat. So, the next time you enjoy a string cheese snack, remember the care and expertise that went into making it!

Baker Cheese's string cheese is made with fresh milk from local Wisconsin farmers

Baker Cheese is a fourth-generation, family-owned, string cheese manufacturer located in St. Cloud, Wisconsin. They are one of the nation's largest string cheese manufacturers and have pioneered the string cheese-making process. The company was started by the Baker family, who have decades of cheesemaking expertise.

Baker Cheeses' string cheese is made with fresh milk from local Wisconsin farmers. The company believes that only the best ingredients can produce the best string cheese. The milk is delivered fresh each day and turned into mozzarella string cheese using a unique process that focuses on high-quality natural ingredients and an experienced staff. The cheese-making process is key to creating the stringy quality of the cheese. This is achieved by stretching and pulling the cheese with an auger while heating it to 140 degrees Fahrenheit. At this temperature, the milk proteins begin to align horizontally, allowing the cheese to become stretchy.

Baker Cheese's string cheese has received numerous awards, including Best String Cheese in the U.S. and Best Flavored String Cheese in the World. The company's commitment to quality starts with the milk they source from local farmers who value quality as much as they do. Their state-of-the-art factory, experienced staff, and quick turnaround time from farm to table contribute to the exceptional quality of their string cheese.

Baker Cheese's string cheese is conveniently packaged for quick, healthy snacking. It has a more firm texture and a more flavourful taste than your average string cheese, making it a great addition to school lunches or a tasty snack on its own. The cheese can be purchased at the Baker Cheese Country Cheese Store, or through their private label opportunities.

The product has received awards for being the best string cheese in the U.S. and the world

Baker's Cheese is a fourth-generation, family-owned, string cheese manufacturer located in St. Cloud, Wisconsin. The company was founded by the Baker family, who pioneered string cheese with decades of cheesemaking expertise. Baker's Cheese is one of the nation's largest string cheese manufacturers.

Baker's Cheese has received awards for producing the best string cheese in the U.S. and the world. The company's fresh mozzarella string cheese is crafted from high-quality natural ingredients and fresh milk delivered daily from local Wisconsin farmers. The cheese is produced in a state-of-the-art factory with advanced technology and experienced staff, ensuring the perfect texture and flavour that sets it apart from other string cheeses.

The award-winning quality of Baker's Cheese can be attributed to its attention to detail and commitment to excellence. The company understands that quality string cheese begins with quality milk, and it prioritises working with local farmers who share their dedication to producing the finest milk. This focus on exceptional ingredients is combined with a unique production process that has been refined through generations of innovation.

Baker's Cheese string cheese stands out for its firm texture and flavourful taste. It is conveniently packaged for quick, healthy snacking, making it a favourite among consumers. The cheese's popularity is evident through its numerous awards and the rave reviews it has received from customers across the country. The recognition it has received as the best string cheese in the U.S. and the world underscores the superior quality and taste that Baker's Cheese delivers.

The process of making string cheese involves stretching and pulling the cheese with an auger while heating it to 140 degrees Fahrenheit. This specific temperature causes the milk proteins to align horizontally, resulting in the stretchy texture characteristic of string cheese. Baker's Cheese's expertise in this process, combined with their use of high-quality ingredients, has led to their success in creating the best string cheese in the U.S. and globally.

Frequently asked questions