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
Dunlop cheese cheaper imported mined salt could be called 'Dunlop' cheese. Historically, poor transport had encouraged the making of butter and cheese from fresh milk due to its highly perishable nature; when the railways came in the 19th-century, however, farmers were able to transport and sell their milk further afield and much less was available for making cheese. Paterson records in 1866 that Dunlop cheese has to some extent been superseded by the Cheddar system of cheese-making. The high value which was set on the Barbara Gilmour cheese for the purpose of roasting was very much confined to Ayrshire, where a farl