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
Jāņi cheese Jāņi cheese Jāņi cheese () is a Latvian sour milk cheese, traditionally eaten on Jāņi, the Latvian celebration of the summer solstice. Its basic ingredients are raw quark (Latvian: biezpiens) and fresh milk, but other products may be used as well. Traditionally, caraway seeds are added during cooking as a spice. The cheese is made by heating whole milk, adding quark, and then cooking the mixture until fluffy curds separate from a clear whey. The whey is discarded when the cheese mass reaches a temperature of . At this point, the curds are placed into a skillet or cooking pan,