String cheese

Taneya, S., Izutsu, T., Kimura, T., Shioya, T. 1992. Structure and rheology of string cheese. Food Struct. 11, 61-71. 

Cheese. Low-fat cheeses such as part-skim mozzarella or string cheese are also mostly protein with very little fat. Hard cheeses have protein, too, and are great sources of flavor, though they do include more fat. 

In the United States, string cheese is usually mozzarella (sometimes with some Cheddar thrown in). The production process takes melted cheese and stretches and folds it in a single direction. This stretching aligns the proteins in the cheese, making it possible to peel off long strings of it. 

Tie with string firmly the cheese cloth over the bottom of glass tubes. 

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