String cheese in a can. String cheese String cheese refers to 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 and then stretched, the milk proteins line up. It is possible to peel strings or strips from the larger cheese. In Slovakia, korbáčiky is made, which is a salty sheep 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. In Armenia, traditional string cheese is made with a
Paraguay cheese Paraguay cheese Paraguay cheese (; Guaraní: "kesú paraguai") is a cows' milk cheese from Paraguay. It gives the Paraguayan cuisine a high value in calories and proteins, especially in the salted dishes recipes, very characteristic of the country and an important part of its culture. It is a special type of cheese that is made from “curd” (a preparation that is made by mixing milk with rennet, part of the digestive tract of certain ruminant animals that secretes lactic acid during the digestion process), generally has salt and since it is made with whole milk, is very creamy and nutritious.