Firstly, melt the cheese thoroughly in a saucepan with all the seasonings. Make sure that the pan is set on low heat. Secondly, remove the cheese from the heat and drain all extra water. Thirdly, pick up the cheese with your hands once it is cool enough. Make a hole in the middle like a donut and stretch with both hands to make a loop. Fourthly, fold the cheese over and stretch again. Repeat several times. Fifthly, stretch one final time and twist the ends in opposite directions. Loop the two ends together. Sixthly, place cheese in a dry area to set and dry. Lastly, surround cheese with plastic wrap and place in refrigerator.
There are a variety of companies that make different tastes of string cheese. Two of the best tasting and cheapest brands are the Sargento and Sierra cheese brands.
the way that they make the cheese makes it thinner and more stringy
The String Cheese Incident was created in 1993.
if you mean cheese you need string cheese then cover the cheese with the dough or if you sausage stuffed the do kinda desame with long sausage
String Cheese.
string cheese
1 oz string cheese made from 2% milk has 8g protein. The full fat versions have about 7g protein per oz. Sources: http://www.thedailyplate.com/nutrition-calories/food/kraft/string-cheese-with-225-milk http://www.thedailyplate.com/nutrition-calories/food/frigo/frigo-cheese-heads-string-cheese-24-1-oz
Traditional string cheese is from Armenia. Now it is made all over the world in different types.
There are 50 calories in one stick of Weight Watchers's light string cheese.
String cheese is a form of mozzarella so it comes from Italy.
The first string cheese was supposedly made in Syria - a country in Asia. There are also hints that the string cheese was brought to Syria by the Armenians, (Indo-European people) which became known as Halabi cheese.
A String Cheese Incident was created on 1997-02-27.