Place of Origin: Although snack-size sticks of mozzarella are now sold under this name, true string cheese originated in Syria, and often comes in a braided rope. The flavor is similar to mozzarella, but saltier. Ingredients: String cheese is usually made from Mozzarella cheese. The ingredients used to make Mozzarella cheese consists of: pasteurized part-skimmed cow's milk with starter cultures, enzymes, and salt. It can also come in smoked and unsmoked versions, often with garlic and onion added. Methods of Making: String cheese is mainly made from mozzarella cheese. The only difference is it's molded rather than extruded, but otherwise the cheeses are very similar. Mozzarella is made with pasteurized part-skimmed cow's milk with starter cultures, enzymes, and salt. Ripening of Curing Time: String cheeses are domestic products, which are sold as fresh cheese without aging. String cheese belongs in the Italian category of pasta filata', for which the typical procedure involves a heat treatment of a cheddared curd at temperatures between 65-70°C. Such cheese is often made from un-pasteurized milk with high acidity; the heat treatment of the curd assures that the cheese is safe to eat and generally has a shelf life of several weeks if kept in proper cold storage. Smoked String cheese has prolonged shelf life due to the preservative effect of smoking. Description of Cheese: Sting cheese has is pale yellow/white with a smooth texture. It is roughly cylindrical, about 6 inches long and less than 1 inch in diameter. It has a sweetly mild flavor with almost no odor or aftertaste. Uses: It is nearly always mozzarella but can be another semi-soft cheese instead. String cheese is eaten by pulling "strings" of cheese from the cylinder along its length and eating these strings. It is considered a "snack food." It is also known to be added to salads and pizzas. Proper Storage: Soft cheeses spoil quickly and must be refrigerated until used....
Please join StudyMode to read the full document