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How many strings must you string from string cheese in order for it to be considered string cheese and not just eating a stick of mozzarella?
Friendly debate.
String cheese is meant to be strung.
Eating it without stringing it is just plain wrong and there are many ways to eat it incorrectly. 1 2 3
But what is the correct minimum number of strings that string cheese must be strung into in order for it to be string cheese?
Is splitting it into two mostly even pieces enough?
Or is three a minimum?
Perhaps you have high strung opinions on the number of strings a string cheese must be strung for it to qualify as more than a mere stick of mozzarella and require say nine as a minimum.
It becomes string cheese when you declare the variable (see also: integer cheese, boolean cheese, etc.).
This checks out. I have a double brie in my fridge right now.
You're my favorite.
I like an array cheese myself: [ moz, marble, pepperJack, swiss, provolone ] being one of my favourites.
Is string cheese an array with homogeneous elements or just a char cuterie?
I'm overflowing with appreciation for this comment. Exe-quisite. *Chef's kiss
"String cheese" is an intrinsic value of the cheese item itself. If it has undergone the process of pasta filata, it is a string cheese. No matter the actions one takes with said cheese, it is string cheese.
However, to give meaning to the process of pasta filata, one must properly remove at least 4 strings of cheese, which results in 5 total strings; the four removed and the mother string.
This speaks to me. Thus I have decided it is Truth
Man did I NOT read (or know) the word filata. Had a lot of uncomfortable questions for a minute.
I will henceforth have the image of pulling strings from cheese when we make a new branch from the main at my work.
...mmm, is a poorly maintained git repository grated cheese then?
Depending on what you mean by poorly, it could either be a cheese monofilimant (when you dont branch at all) or a cheese knot (when you have branches stacked on branches stacked on branches...)
I don't follow string cheese theory - I only follow the standard model of cheesics. See, they've created so many variations of string cheese theory that they all conflict with each other and can't agree on a single version of cheesics, even the number of dimensions of string cheeses. They all predict real cheese but how the expand the model of cheesics is questionable. They're very mathematically elegant, for sure, but they're far away from replacing our standard model of cheesics (if they ever do).
In the context of the standard model I quite enjoy the many cheeses interpretation, especially over the standard Danablu (Copenhagen) interpretation. However it's important for me to acknowledge I'm very lactose intolerant and I do not parttake into all branches of cheesics except from vegan cheesics - a currently contested branch of cheesics.
Agreed. String cheese theory is just speculation until the LHC (Large Havarti Cutter) finds evidence of super-symmebrie.
None, if it's individually wrapped. If it's in a cylinder, intended to be finger food, and about the diameter of your thumb, it's probably string cheese.
The devil is in the details. These heretics make "cheese sticks", which are just hunks of cheese that fit your description, and are most definitely not string cheese
So it must be made in the Wisconsin region or else it's a sparkling dairy cylinder?
Careful now the Old World cheese Inquisition wouldn't like the sound of that :D
Gotta be careful to find the Goldilocks number of strings. Too little and you just have a rod of mozzarella. Too much and you might create a String Cheese Incident
Answer 1: it has to flop over if held sideways, otherwise it is stick cheese.
Answer 2: Little known fact: all cheese starts out as super-strings of cheese approximately 200 feet long that are made by filling lava tubes with milk. This is why Hawaii is one of the largest cheese producers in the world. The super strings are carried by special brackets mounted on four-rail car segments so they can be delivered to specialized slicing facilities on the mainland that use lengths of fine wire to divide the super strings into wheels. These days, the positioning of the wire is controlled by electric fields, but ancient cheese slicers divided the super strings by hand using fine sword blades made of meteorite steel. So, a long way of saying, all cheese is inherently string cheese.
I want an animated walkthrough of How It's Made
Only if we can get that guy to do the narration and make the bad (good) puns.
Huh, TIL.
If I'm wrong I don't want to be right.
I remember that you also have a number of interesting food pairings in your repertoire
This is very true.
The reality is that I bite because I mostly eat cheese sticks when I'm in a rush because I forgot to eat, and it's either 2 AM or I'm running out door to pickup kids.
You can't properly appreciated a cheese stick at those times. The proper way to enjoy a cheese stick is laying on the couch peeling it to threads as a meat stick chaser.
Wisdom. I don't so much want a string cheese, as I want the freedom and leisurely time to properly enjoy a string cheese laying on the couch with no other responsibilities for the day. And a meat stick.
I'd guess 2 but I'm probably not qualified to answer this. I once melted two strings of mozzarella on a microwaved frozen burrito and thought it was delicious.
There is a way of eating pillowy soft fresh rolls by compressinging them into a dense dough cube and then eating it like hard tack. There are also people who squish a croissant into one butter dough layer and then consuming it. I'm not saying what you did there was wrong, but I would question if it is right.
This is such an autistically pedantic question. Beautiful.
Am autistic.
Cue linked arms meme:
Neurotypical ---> Inane Fun <--- Neurospicy
I prefer my "string cheese" breaded and fried, with the strings all gooey and stretchy. :-)
Define string cheese. Is it the single serve convenience snack packs we all know and love? Or should we cast the net further at cheeses that pedate this? Oaxaca, provolone, and scamorza all pull cheesy strings. However they're not marketed as string cheese.
Regardless, the string cheese technique should pull at least one satisfactory offstring from the mother cheese.
Some countries regulate the amount of strings nationally; for example, China historically held a one offstring policy.
If it wasn't for this thread I would likely never have wondered what would happen if you put string cheese into a pencil sharpener
Since width varies I would say however many full length 1/8 to 1/4 inch pieces you can get out of it. Anything bigger than 1/4 inch is just a chunk of cheese, anything less than 1/8 inch is a strand and not worth eating.
I think this, combined with first-must-burn's "must flop" metric, is starting to really define the strings of string cheese. You have to have a string both thick enough to be of value and thin enough to be of value.
The answer is irrelevant because cheese not eaten as an ingredient of another dish is simply disgusting.
I don't have any food texture issues. You have food texture issues! 😅
the string cheese must be torn into sections such that each section is approximately the diameter of a string
I tend to do 3-4 wedges of the mother-stick. Too thin and I don't feel like I'm eating something.
Though to say, really. A large part of the equation is the user themselves. One could imagine a scenario where the cheese stringer themselves poorly string the cheese. Not peeling back a thicket of viney cheese, but merely splitting it in two.
One could verify the veracity of the cheese by looking at the striations on the torn halves.
Is this not still string cheese?
It depends on the cheese. There are cheese sticks that are sold as "cheese sticks". They can be strung, but not that easily. There are also sticks sold as "string cheese", which are much easier to string. The first kind is supposed to be eaten as a whole, the second kind is supposed to be split into strings.
I don't have strong opinions on the question at hand but I must say that incorrect consumption method #3 is truly deranged.
Unless the eater is some kind of wildlife or raised by raccoons
Naturally. If you've been raised by raccoons, I think polite society should give you a pass on many things
First of all, how dare you...