String cheese
Elongated type of cheese / From Wikipedia, the free encyclopedia
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For the band, see The String Cheese Incident.
String cheese is any of several different types of cheese where the manufacturing process aligns the proteins in the cheese, which makes it stringy.
When mozzarella is heated to 60 °C (140 °F) and then stretched, the milk proteins line up.[1][2] It is then possible to peel strings or strips from the larger cheese.