String cheese is a popular, convenient snack that is essentially a low-moisture mozzarella formed into a stick. The product’s name is a direct description of its physical structure and the unique way it is manufactured. The ability of this cheese to separate into thin, uniform strands is the result of a specific, centuries-old cheesemaking technique that manipulates the milk’s protein structure. Understanding the science behind this process reveals why this cheese is called string cheese.
The Science of the String
The stringy texture is achieved through a process known as Pasta Filata, which translates from Italian as “spun paste” or “stretched curd.” This method begins after the initial cheese curds are formed and separated from the whey. The curds are then subjected to a scalding process, where they are heated to a high temperature, typically between 140°F and 176°F (60°C to 80°C).
This heat causes the casein protein molecules within the curd to soften and become pliable. The softened mass is repeatedly stretched, kneaded, and pulled, often using specialized machinery in commercial production. This mechanical action forces the previously disorganized casein proteins to align themselves into parallel fibers.
The alignment of the casein proteins is similar to the way fibers are aligned in a rope or muscle tissue. These long, parallel protein strands are separated by channels of moisture and milkfat. When the cheese is rapidly cooled, this fibrous structure solidifies, creating a grain that runs the length of the stick.
The ability to peel the cheese into thin strands is simply the act of separating the cheese along these aligned protein fibers. If the cheese were pulled across the grain, it would tear or crumble, demonstrating the directional strength created by the Pasta Filata technique. This protein alignment is what makes the cheese stringy and gives the product its descriptive name.
Origin and Varieties
The Pasta Filata technique originated in Southern Italy, developed for cheeses like Mozzarella and Provolone. This method was initially a practical way to preserve the cheese and give it an elastic texture. The term “string cheese” as a distinct, individually wrapped snack, however, is a modern American invention, popularized in the United States in the 1970s.
The modern snack stick is typically a low-moisture mozzarella, ideal for convenience and a longer shelf life. While mozzarella is the most common form, the Pasta Filata method is used globally to create other stringy cheeses. For example, Oaxaca cheese from Mexico is a stretched-curd cheese often rolled into a ball of yarn-like strands.
Other varieties include braided string cheese found in regions like Armenia and the Levant. These cheeses all share the fundamental characteristic of having their casein proteins aligned through the heating and stretching process.