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String cheese is any of several different types ofcheese where the manufacturing process aligns the proteins in the cheese, making it stringy.
Whenmozzarella is heated to 60 °C (140 °F) and then stretched, themilkproteins line up.[1][2] It is then possible to peel strings or strips from the larger cheese.
United Kingdom
In the United Kingdom, a popular version of string cheese is a Cheese String manufactured by Kerry Dairy Ireland.[3] The cheese is manufactured using grass fed cows milk which is matured into a mild flavour. The cheese is heated, stretched and then cut to size for retailing.[1]
InSlovakia,korbáčiky are made,[4] which is a saltysheep's milk cheese, available smoked or unsmoked. It is traditionally made by hand-pulling steamed sheep's cheese into strings and braiding them. Cow milk versions are also available.[5][6] The town ofZázrivá is known as the center of the production of this cheese. Similar cheeses are found also in the adjacent regions of SouthPoland.
In Turkey, the most common type of string cheese is dil peyniri ("tongue cheese"), a fresh white cheese made from cow's milk, traditionally in the provinces ofBilecik andBursa. The stringy texture of dil becomes even more prominent when the cheese is melted.[7]
InArmenia, traditional string cheese,chechil, is made with a white base. The type of milk used usually comes from an aged goat or sheep depending upon the production methods of the area of choice.[8] It is seasoned withblack cumin[9] andmahleb, and is traditionally sold in the form of a braided endless loop.[10] The cheese forms into strings due to how it is pulled during processing. It is also made inSyria andTurkey, both countries with significant Armenian populations.
InSyria, string cheese is known asjibneh mshalleheh. It contains spices such asmahleb,cumin,anise, andcaraway.[11]
Russia is the primary importer of chechil, having an 80% market share for Armenian cheese exports, attributed to its sizeable Armenian diasporas.[12][13]
InGeorgia string cheese is known as tenili (ტენილი ყველი [ka],Тенили [ru]). It is made from fermentedsheep's milk andcream allowed to mature for 60 days in a salted and driedveal stomach.
InMexico, the first type of string cheese was invented in 1885 by Leobarda Castellanos García at 14 years old. A very popular type of string cheese calledquesillo is sold today in balls of various sizes. It is also known asOaxaca cheese or "queso Oaxaca", referring to the place where it was invented, and now it's widely popular in all Mexican territories.[citation needed]
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In theUnited States, string cheese generally refers to snack-sized servings of low-moisturemozzarella. This form of string cheese is roughly cylindrical, about 6 inches (15 cm) long and less than 1 inch (2.5 cm) in diameter.
The cheese used is commonly a form of mozzarella, or a combination of mozzarella andcheddar. This type of string cheese gets its name because it can be eaten by pulling strips of cheese from the cylinder along its length and eating these strings.[14] It was invented in 1976 by Frank Baker.[15]
In theDominican Republic "Queso de Hoja" is produced in the form of a ball. It is mostly served with toast or crackers.
In Australia, string cheese is sold by theBega Group and is called Bega Stringers.[16][17]
In 2023, Armenia exported a total of $11.1M in Cheese, primarily to Russia ($8.84M), United States ($1.71M), and Georgia ($290k).
Russia and the United States are the main export markets for Armenian cheese exporters. The main consumers of Armenian cheeses in foreign markets are Armenians in the diaspora.
