If you are unsure which cheese is mild and which cheese is sharp, ask the host. Look, however you choose to eat your string cheese, own it. Eat cheese from mildest to strongest if it is served on a platter. String cheese is a semi-soft cheese, typically low-moisture mozzarella or mixed with cheddar. When the cheese is heated and stretched, the proteins line up, creating that signature string-like texture. Quality string cheese tears in both thick and thin strands; some should be as fine as hair. My coworkers always comment ‘Jesus Vince, just peel the damn thing, you’re upsetting me’ or ‘Come on, my son is here, please stop’ or ‘MY EYES MY GOD YOUR FINGERS ARE IN MY EYES’. Then she requests the weirdest thing ever: a bowl for the cheese and for me to peel it into "thin strips". 8F asked for a cheese stick as a snack during her class Zoom meeting today. String cheese should be stretchy, with enough malleability to lasso a … I said ok and started walking away to get it for her. String cheese today is made simply by heating fresh mozzarella to 140 degrees Fahrenheit, a temperature just hot enough to realign the milk proteins naturally found in cheese. Life is a struggle, 'cept when I'm mulchin! For mysterious reasons, the "peeling strands" method of eating string cheese has prevailed for most of the 20th and 21st centuries. String cheese refers to several different types of cheese where the manufacturing process aligns the proteins in the cheese, which makes it stringy. https://www.foodnetwork.com/videos/making-string-cheese-0109960 I said ooook, and went to fulfill her request (did not want to distract her from the meeting anymore). All string cheese should string, but there are a few crucial factors that separate the good from the bad. String cheese needs only one ingredient: mozzarella. https://recipes.howstuffworks.com/food-science/string-cheese.htm It's a no for me. Treating a peel-able cheese stick like any other cheese stick, however, is not a crime. 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