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
Types of cheese taste clean, salty and acidic when fresh, developing some piquancy when aged, and most will be white. Varieties of brined cheese include bryndza, feta, halloumi, sirene, and telemea. Brined cheese is the main type of cheese produced and eaten in the Middle East and Mediterranean areas. Processed cheese is made from traditional cheese and emulsifying salts, often with the addition of milk, more salt, preservatives, and food colouring. Its texture is consistent, and melts smoothly. It is sold packaged and either pre-sliced or unsliced, in several varieties. Some are sold as sausage-like logs and chipolatas (mostly in Germany and USA),