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
Milk Link creamery at Frome. In February 2004 it set up The Cheese Company with Kilkenny-based Glanbia, which had four cheese processing sites producing product for frozen pizzas, in which it took a 75% stake. In December 2006 it bought out Glanbia for £47.2 million. In July 2005 it closed a site at Sible Hedingham. From October 2007 to February 2008 there were talks to merge with First Milk. In August 2011 it split into two divisions named 'Milk Link, Cheese' and 'Milk Link, Milk'. In September 2011 it announced that it would increase the size of the Lockerbie creamery by 50%