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American string cheese. In the United States, string cheese generally refers to snack-sized servings of low-moisture mozzarella. This form of string cheese is roughly cylindrical, about 6 inches (15 cm) long and less than 1 inch (2.5 cm) in diameter. The cheese used is commonly a form of mozzarella, or a combination of mozzarella and cheddar.
Kinstedt, Paul, Cheese and Culture: A History of Cheese and its Place in Western Civilization, 2012, Chelsea Green Publishing, ISBN 1603584129, 9781603584128, google books Lortal, Sylvie, "Cheeses made with Thermophilic Lactic Starters", Chapter 16 in Handbook of Food and Beverage Fermentation Technology , 2004, CRC Press, ISBN 0203913558 ...
A soft, mildly salty cheese String cheese: The particular American variety of Mozzarella with a stringy texture Teleme cheese: Cottage cheese: It is a fresh cheese curd product with a mild flavor and soupy texture. [126] It is drained, but not pressed, so some whey remains and the individual curds remain loose.
The list excludes specific brand names, unless a brand name is also a distinct variety of cheese. While the term "American cheese" is legally used to refer to a variety of processed cheese, many styles of cheese originating in Europe are also made in the United States, such as brie, cheddar, gouda, mozzarella, and provolone.
Bocconcini is a small mozzarella cheese the size of an egg.. This is a list of stretch-curd cheeses, comprising cheeses prepared using the pasta filata technique. The cheeses manufactured from this technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives them fibrous structures.
The Food and Drug Administration (FDA) considers American cheese to be “pasteurized process cheese.” All cheese—real or not—undergoes some degree of processing to achieve the final product.