How to make string cheese?

In this brief guide, we will answer the query, “How to make string cheese?” and will discuss why string cheese is stingy.

How to make string cheese?

To make string cheese, heat the fresh mozzarella to 140 degrees Fahrenheit, which is just hot enough to re-align the milk proteins naturally present in cheese. The distinctive string-like texture is created when the cheese is cooked and stretched.

Making Strings of Cheese by stretching

Creating string cheese is all about stretching. The 30-minute Mozzarella Recipe or the Traditional Mozzarella Recipe may be used to make mozzarella cheese, depending on your preference. Make sure the curd is at least 170 degrees Fahrenheit before stretching the cheese.

·         Pick up the curd mass and poke a hole in the center, forming a donut-shaped donut hole.

·         The doughnut should be stretched into a large loop.

·         Make four “ropes” of cheese by folding the loop in half and stretching it again.

·         Stretch and fold it again.

·         When you have a long mass of thin ropes or threads, keep stretching and folding. A huge roll of “cheese sticks” may be made when the strings are at the required thickness.

Make a roll of string cheese

·         Fold the cheese into a 10- to 12-inch-long lump for the big roll.

·         Alternately twist the ends.

·         To secure the ends, poke them back into the cheese mixture. If you like, you may construct a braided knot out of it by doubling it over.

Make string cheese sticks

·         Make a half-inch-wide cheese roll out of the cheese for the cheese sticks.

·         Sticks that are 6 inches long may be made using this material.

·         Each stick may be given a little twist before being sealed with a single pinch.

·         A dry spot is ideal for setting the cheese sticks.

·         Make it simple to carry or store the sticks by putting them in tiny containers.

What Causes the Stringy Texture of String Cheese?

String cheese is made by heating fresh mozzarella to 140 degrees Fahrenheit in the modern era. Cheese’s natural milk proteins can be realigned at this temperature. A characteristic string-like texture can be achieved when cheese is stretched after it has been heated.

Did you know that string cheese was not always made in the way we know it? Since Wisconsin is the cheese capital of the United States, it is no surprise that string cheese made its way to the United States. Pizza restaurants bought large slices of cheese from a company called Baker Cheese.

They manufactured such wonderful mozzarella cheese that they were inundated with requests for bulk orders of snack-sized portions. The company, on the other hand, concluded that selling whole mozzarella cheese balls as a snack was not an option. Baked cheese discovered that if you roll the strips of mozzarella into a log shape before cutting them into thin slices and soaking them with salt brine, you will get perfectly-sized strings of cheese. They took the food to a nearby tavern, where it was a tremendous hit.

Natural ingredients such as milk, culture, and rennet, which is an enzyme used to make the milk curdle into thick curd, make string cheese one of the best things about it.

How String Cheese Differs from Mozzarella Cheese?

However, even though string cheese is made entirely of mozzarella cheese, it is still distinct from the softer and smoother fresh mozzarella in its texture and flavor. The main difference between fresh mozzarella and string cheese is that fresh mozzarella is preserved in water or brine, while string cheese is dried. In addition, fresh mozzarella can’t be stored for lengthy periods, and it melts poorly. So, to summarize, string cheese is nothing more than a stretched-out kind of mozzarella. It implies that you don’t have to feel guilty about eating it as a snack.  

Is it possible for string cheese to get melted?

You can eat it that way. Because it has a low moisture content, this cheese will string rather than pool. String cheese may be used safely as a topping for pizza, lasagna, mac n’ cheese, and any other dish that calls for a cheese that dries and gets very stringy (like mozzarella).

As a general rule, it’s a blend of cheddar and mozzarella cheeses. This kind of string cheese may be eaten either in its original shape or by ripping the cheese strips apart. String cheese also has a low moisture content. It’s a good post-workout snack, but because of the high-fat content, limit your intake.

There are several ways to include it in your diet. The cheese softens rather than entirely melting in certain toppings, like Parmesan.

Other FAQs about Cheese that you may be interested in.

What does asiago cheese taste like?

Does vegan cheese melt?

What can I substitute for queso fresco?


In this brief guide, we answered the query, “How to make string cheese?” and discussed why string cheese is stingy.


Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.