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
Caerphilly cheese matured very quickly and thus required less financing. Over time, the public forgot the difference between the old and new Caerphilly cheeses. The majority of mass-produced Caerphilly cheese is now produced in the English counties of Somerset and Wiltshire. There was a resurgence in farmhouse-produced Caerphilly during the 1980s in Wales, as a result of the work of Cenarth Cheese. This originated because milk quotas imposed at the time meant that milk was being thrown away and so Thelma Adams decided to make a business out of producing cheese from the excess milk. By the late 1990s, there were no