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
Coulommiers cheese Coulommiers cheese Coulommiers is a soft ripened cheese from Coulommiers in the Seine-et-Marne department of France. It is made from cow's milk, and is usually in the shape of a disc with white, bloomy, edible "Penicillium candidum" rind. When produced as an artisanal or "farmhouse" cheese from unpasteurized milk, it has some reddish blush in parts of the rind. The period of ripening when made of pasteurised whole milk is about four to six weeks. The fat content is 40 per cent. Coulommiers is a lesser-known cousin of Brie, although it has been produced for longer. It is smaller and