String cheese 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 white base. The
Kunik cheese Kunik cheese Kunik is a semi-aged, triple cream wheel cheese made from 25% Jersey cow cream and 75% goat's milk. It has an edible, bloomy white rind; a tangy, buttery flavor; and a thick, smooth, creamy texture. The addition of high-milkfat Jersey cow cream makes the cheese more rich and flavorful than a brie cheese, but less pungent than a pure goat cheese. According to one reviewer, "it may very well be the sexiest cheese in the U.S.A.". Kunik is produced at Nettle Meadow Goat Farm in Thurman, New York. The farm is basically an animal sanctuary, funded by the