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
Beecher's Handmade Cheese of cheese and milk processing would seem to contradict the word "Handmade" in the company name. According to him, all of the cheese is monitored, processed, and prepared by hand, but simply on a larger scale than most artisanal cheesemakers. Unlike most artisan cheeses, Beecher's is made largely with pasteurized milk. Dammeier believes that many people feel raw milk cheeses taste better due to renowned French cheeses, which were historically made of raw milk because the farms were unable to afford pasteurization. "I've probably tasted 150 different cheeses this year, and I'm convinced that raw milk doesn't create more flavor,"