String cheese is the ultimate midnight snack. I’m sure you’ve indulged before. But do you know what’s the difference between string cheese and Mozzarella? Read on to learn about how string cheese is made, how it differs from Mozzarella (does it?) and whether it’s good for you.
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What is string cheese?
Have you ever woken up in the middle of the night, opened up the fridge and grabbed string cheese for a snack? Of course you have.
Around the world, there are different versions of this stringy cheese that peels away from itself in strips. Whether in America, Slovakia, Turkey or Mexico, the constant is that it is universally loved. And, it can be an introduction to cheese for so many young ones.
Why is string cheese so stringy?
So, that leads us to our next question. I think we can all agree that the texture of string cheese is quite unique. But, how do cheesemakers actually craft this “stringiness”?
In the United States, genuine string cheese is made from four simple ingredients: part-skimmed cow’s milk, starter culture, salt and enzymes. If that sounds familiar, it’s because they are the four ingredients that make up America’s favourite cheese, Mozzarella. Indeed, string cheese is actually low-moisture part-skimmed Mozzarella cheese.
How string cheese and Mozzarella are made
Mozzarella
When making Mozzarella, the cheesemaker heats cheese curds to melt all of the ingredients together. This creates a cohesive mass of soft cheese. Overall, the heat causes the casein proteins in the cheese to align quite significantly, but not entirely. As a result, Mozzarella is very stretchy and elastic, but can’t usually be pulled into strings.
String cheese
To make string cheese, cheesemakers further stretch the cheese. This was traditionally done by hand. But, in more modern times, this entire process is mechanised. As a result of the additional stretching, the proteins are perfectly aligned within the cheese. This allows the cheese to come apart as actual string when pulled.
Examples of string cheese
Of course, string cheese is not only popular in the United States. Let’s have a look at some great versions, that are made all around the world.
Baker Cheese
For over 30 years, Baker Cheese have manufactured 100% natural string cheese made with pure Mozzarella. In fact, their production is entirely focused on string cheese. As a result, they deliver a product that is consistent, and of the highest quality.
Oaxaca (or Quesillo)
Oaxaca is a pasta filata cheese from the state of Oaxaca in Mexico. Visually, the cheese is not too dissimilar to Italian Mozzarella. As a matter of fact, Dominican monks from Italy originally brought its recipe to Oaxaca. Since they couldn’t find buffalo milk in the region, they started using cow’s milk instead.
Korbáčik
Korbáčik is a type of semi-hard or medium hard string cheese. It originates from the Orava region of northern Slovakia and South Poland as well as many other Goralic Regions . Local farmers make it using smoked cheese interwoven into fine braids. And, the name roughly translates to “little whip” which refers to the pattern woven onto the strings
Dil Peyniri
In Turkey, the most common type of string cheese is Dil Peyniri (which means “tongue cheese”). This fresh white cheese is made from cow’s milk, traditionally in the provinces of Bilecik and Bursa. Unsurprisingly, the cheese’s stringy texture becomes even more prominent when the cheese is melted.
String cheese FAQ
Can it be melted?
Yes, you can melt string cheese. But, because its moisture content in lower than Mozzarella, you might not get the same over-the-top cheese pull.
Should string cheese be frozen?
No, just no! In fact, you should never freeze cheese. The only exception to this rule is for pre-grated cheeses such as Cheddar and Parmigiano Reggiano. Moreover, I would only recommend using the thawed cheese in cooking.
Is string cheese healthy?
String cheese that has been made with Mozzarella is actually quite low in fat, and high in protein. As such, it is a relatively healthy cheese to eat.
Is string cheese gluten free?
Yes, like all real cheeses, string cheese is 100% gluten free. As such, it is safe for cheese lovers who suffer from gluten intolerance and coeliac disease.
Can I give string cheese to my baby/toddler?
As a matter of fact, real string cheese is a great way to introduce cheese to your baby. The recommended age at at 6 months, when they start eating solids.
String Cheese is Mozzarella, but…
Now you know that the difference between string cheese and Mozzarella is that there isn’t really any. In many ways, string cheese is Mozzarella, just with slightly less moisture, and a bit more stretching during production.
So, tell me, what’s your earliest memory of eating string cheese? Drop me a comment below.
Jonah is a a hipster, eco-warrior and slow food afficionado. Coming from a scientific background, Jonah has a particular interest in cheese science. And yes, he loves a good cheese pun!
