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
History of cheese the life of cheese in the home. It remained popular in most households until the introduction of the home refrigerator in 1913. Factory-made cheese overtook traditional cheese-making during the World War II era. Since then, factories have been the source of most cheese in America and Europe. Today, Americans buy more processed cheese than "real", factory-made cheese. History of cheese The production of cheese predates recorded history. It originated through the transportation of milk in bladders made of ruminants' stomachs due to their inherent supply of rennet. There is no conclusive evidence indicating where cheese-making originated. However, it may have