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HomeOff Topics Jokes-Puzzles-Riddles › Why is String Cheese Stringy?
01-16-2009 08:04 AM  9 years agoPost 1
GimbalFan (RIP)

rrProfessor

Big Coppitt Key, FL

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Nevermind how tasty this stuff is -- WTF makes it stringy?

Am I gonna find out that this is something I don't really want to know?

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01-16-2009 08:09 AM  9 years agoPost 2
Dood

rrProfessor

Wescanson

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Is this supposed to be in the jokes & riddles section?

Is there something you know about string cheese that I don't?

After all, I live in "America's Dairyland", in the heart of cheese making country, I worked in a cheese factory.

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01-16-2009 08:13 AM  9 years agoPost 3
GimbalFan (RIP)

rrProfessor

Big Coppitt Key, FL

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Is there something you know about string cheese that I don't?
Other than that right now I have a slowly shrinking large, lovely lump of it sitting directly in front of me on the coffee table, no -- hence the question.
I live in "America's Dairyland", in the heart of cheese making country, worked in a cheese factory.
Then how 'bout comin' across with some flippin' cheese info, why don'tcha!

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01-16-2009 08:48 AM  9 years agoPost 4
Dood

rrProfessor

Wescanson

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It's just cheese, only it's in snack sized, cylindrical strips.

There could be more to it, I know there are a lot of trade secrets among cheesemakers.

You'll always hear cheesemakers talk about "aligning protein strings" and stuff.

I've pulled apart 40 pound blocks of Mozz that string just the same. Which leads me to believe that it's the same cheese, just a different shape.

I've watched them make "string" and I've watched them make bulk. The processes are no different.

Here's a "how they make string cheese" video.

Watch at YouTube

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01-16-2009 08:51 AM  9 years agoPost 5
GimbalFan (RIP)

rrProfessor

Big Coppitt Key, FL

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Great clip. Danka, mon.

Yup -- this is that same beloved Mozzarella. Occasionally I get a craving for it that compels me to drive all of a half-mile down to the store for a fresh load.

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01-17-2009 01:41 AM  9 years agoPost 6
cannibal440

rrApprentice

cookeville, tennessee USA

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mozzarella cheese is made in 1 day. from milk to cheese. i saw how its made on a show called oddly enough,"how its made" when they form it into a string the cheese is forced through a hole at a warm temperature which makes the bits of cheese stick and stretch. the temperature isnt hot enough to make it melt into one glob but warm enough that it holds together until pulled apart. id love to be quality control in an ice cream or cheese factory hehe

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01-17-2009 10:27 AM  9 years agoPost 7
GimbalFan (RIP)

rrProfessor

Big Coppitt Key, FL

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id love to be quality control in an ice cream or cheese factory hehe
Either job would surely be the death of me.

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01-17-2009 05:14 PM  9 years agoPost 8
chuckhager

rrKey Veteran

Clovis, CA

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I grew up on a farm and we had our own milk cows. Not only did we make homade ice cream from time to time, but every once in awhile my dad would make cheese. The process was exactly like the video above, but on a small scale. I remember trying some of the curds & whey once and getting sick. I figured if Little Miss Muffet could eat it, so could I. Never again! I thought I was going to die! We made our own butter for fun too!

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01-18-2009 02:10 AM  9 years agoPost 9
GimbalFan (RIP)

rrProfessor

Big Coppitt Key, FL

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I remember trying some of the curds & whey once and getting sick.
Dood is threatening to send me some curds from America's Dairyland.

From the way he describes how they taste and how they squeak when chewed, I'm tempted to take him up on it.

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01-19-2009 04:34 PM  9 years agoPost 10
jester4

rrKey Veteran

Brampton, Ontario

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"This video is not available in your country".....that's a first for me on youtube. Weird.

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01-19-2009 11:06 PM  9 years agoPost 11
vinver

rrNovice

Enfield,NS Canada

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Me too
Yeah, I can't watch the video either. I guess the American Cheese Industry doesn't want us Canadians knowing any of their thousand-year old secrets.
Vince

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01-20-2009 02:45 AM  9 years agoPost 12
GimbalFan (RIP)

rrProfessor

Big Coppitt Key, FL

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It's a conspiracy designed to keep all cheeseheads and cheesehead-related products south of the 49th Parallel. See page 1739 of the NAFTAgreement.

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01-20-2009 01:33 PM  9 years agoPost 13
jester4

rrKey Veteran

Brampton, Ontario

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Damn you!! <shakes his fists>

Well, at least we still have our beer

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