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Snack time, lunch time, any time’s a good time for a little string cheese! Lunch boxes around the country are packed with all kinds of munchy goodness, waiting to be consumed right before recess. Often times that munchy goodness means a nice piece of string cheese, conveniently wrapped in plastic, of course. That convenience of course, came in handy when it came time for the lunch time commodities exchange. What a great way to work in your dairy for the day!
There’s no real time frame for when string cheese was first created. Traditionally, string cheese has been a part of Syrian cuisine, though the cheese they ate is a bit different than how most of us know string cheese today. Syrian string cheese is found typically in a braid and is much richer in texture; however, the basics are much the same. String cheese is made with cheese that is melted, then pulled and stretched many times, creating the stringy bits that are peeled off the side. The most common cheese used in making string cheese is mozzarella, thought it can be made with any semi-soft cheese. Today, string cheese lovers can find their favorite sticks kicking it up with other cheeses, such as cheddar, blended in with the mozzarella, as well as a variety of ‘high-class’ string cheeses, reminiscent of the ethnic styles from which the idea originated.
The relatively inexpensive string cheese packs a punch with calcium, protein, Vitamin A, potassium, riboflavin and zinc. However, because there is a high amount of processing involved in stretching and preparing string cheese, there is a high salt content. Maybe that’s why it was individually packed… they were just us from ourselves. No matter how much you liked it (heck, we all knew someone who hated it!) string cheese is almost an entity unto itself. No other cheese can compare to the stringy and snackalicious of a good piece of string cheese.
