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
Egyptian cheese from Upper and Lower Egypt. The pots are similar to those used today when preparing "mish". Cottage cheese was made in ancient Egypt by churning milk in a goatskin and then straining the residue using a reed mat. The Museum of Ancient Egyptian Agriculture displays fragments of these mats. In the 3rd century BC there are records of imported cheese from the Greek island of Chios, with a twenty-five percent import tax being charged. According to the medieval philosopher Al-Isra'ili, in his day there were three types of cheese: "a moist fresh cheese which was consumed on the same day