This is a fairly new holiday. https://www.foodnetwork.com/videos/making-string-cheese-0109960 String cheese needs only one ingredient: mozzarella. Quality string cheese tears in both thick and thin strands; some should be as fine as hair. https://recipes.howstuffworks.com/food-science/string-cheese.htm I said ooook, and went to fulfill her request (did not want to distract her from the meeting anymore). Eat cheese from mildest to strongest if it is served on a platter. When the cheese is heated and stretched, the proteins line up, creating that signature string-like texture. String cheese is also known as “cheese stick,” due to its long cylindrical shape. Treating a peel-able cheese stick like any other cheese stick, however, is not a crime. If you start out with a sharp cheese, your taste buds will be overwhelmed, and you might miss out on the underlying flavors of any mild cheese you eat afterwards. If you are unsure which cheese is mild and which cheese is sharp, ask the host. All string cheese should string, but there are a few crucial factors that separate the good from the bad. 8F asked for a cheese stick as a snack during her class Zoom meeting today. I simply do not have time to peel this string cheese! String cheese should be stretchy, with enough malleability to lasso a … For mysterious reasons, the "peeling strands" method of eating string cheese has prevailed for most of the 20th and 21st centuries. Look, however you choose to eat your string cheese, own it. Then she requests the weirdest thing ever: a bowl for the cheese and for me to peel it into "thin strips". 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’. When mozzarella is heated to 60 °C and then stretched, the milk proteins line up. String cheese is a semi-soft cheese, typically low-moisture mozzarella or mixed with cheddar. 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