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
History of cheese cheese in an assembly-line fashion using the milk from neighboring farms in 1851. Within decades, hundreds of dairy associations existed. Mass-produced rennet began in the 1860s. By the turn of the century, scientists were producing pure microbial cultures. Previously, bacteria in cheese was derived from the environment or from recycling an earlier batch's whey. Pure cultures meant a standardized cheese could be produced. The mass production of cheese made it readily available to the poorer classes. Therefore, simple cost-effective storage solutions for cheese gained popularity. Ceramic cheese dishes, or cheese bells, became one of the most common ways to prolong