String Cheese vs. Mozzarella

String cheese and mozzarella are two popular varieties of cheese that have some key differences as well as similarities.

String cheese refers to cheese that has been manufactured in a way that aligns the proteins, allowing it to form strings when pulled apart.

Mozzarella is a type of cheese originally from Italy made from the milk of water buffaloes.

While they may look and taste similar, their textures, manufacturing process, and uses can vary.

A Brief History

The Origins of Mozzarella

Mozzarella traces its roots to Italy, where it was originally made from the milk of Italian Mediterranean water buffalo. Fresh mozzarella, or mozzarella di bufala, is still made this way in parts of Italy today.

Over time, cow's milk began to replace water buffalo milk in the production of mozzarella due to several factors:

• The higher availability of cow's milk
• The lower cost of cow's milk compared to water buffalo milk
• The similar protein content between the two milk sources

Today most mozzarella worldwide is made from pasteurized cow's milk.

The Creation of String Cheese

While mozzarella has ancient roots, string cheese is a much more recent invention. String cheese as we know it today was created in the 1970s by cheesemaker Frank Baker of Baker Cheese in Wisconsin.

Baker discovered that mozzarella could be manipulated and stretched to align the proteins. This gives it the signature stringy texture when pulled apart. He formed this stretched mozzarella into snackable sticks, and string cheese was born.

Key Differences

While string cheese starts out as mozzarella, there are some key differences in how it's produced that affect the final properties of each cheese.

Manufacturing Process

The way each cheese is manufactured results in differences we can see and taste:

The extra manipulation of string cheese to align the proteins enables it to form those long gooey strings when pulled apart. With mozzarella, you may get some slight stringing, but nothing as dramatic.

Texture

The textures of string cheese and mozzarella differ in a few key ways:

• String cheese has a drier, firmer texture than fresh mozzarella.
• When baked or melted, string cheese holds its shape better than mozzarella.
• At room temperature, mozzarella has a softer, more pliable texture.

These textural differences come down to the amount of moisture and fat present:

• Fresh mozzarella has a high moisture content of around 60%.
• String cheese is classified as low moisture mozzarella, with a moisture content closer to 45-50%.

The lower moisture content causes string cheese to be more dense and shred-able when firm. Mozzarella on the other hand remains soft and pillowy unless cooked.

Uses

The differing textures means that in some cases, one cheese works better than the other:

String cheese is the choice when:

• You want to enjoy cheese by peeling it in strings.
• Adding cheese to a hot pizza where you want it to hold its shape nicely. The lower moisture content prevents excess oil leakage.
• You need pre-shredded cheese for a recipe.

Mozzarella is better when:

• Making Caprese salad - the fresh, softer texture pairs better with the tomatoes and basil.
• Adding cheese to a lasagne or baked pasta - the high moisture content allows it to melt smoothly into the other ingredients.

That said, for most applications you can use one or the other successfully based on personal preference!

Key Takeaway: While string cheese and mozzarella start out similar, differences in moisture content and protein structure result in varying textures and best uses for each cheese type.

Nutrition

String cheese and mozzarella have relatively similar nutritional profiles. However there are some subtle differences:

In general, string cheese is slightly higher in fat and calories compared to mozzarella. This stems from the lower moisture content - same amount of fat concentrated into less cheese = higher fat percentage.

Both cheeses are excellent sources of protein and calcium. Just an ounce provides about 20-25% of your daily protein needs plus 15-20% calcium.

Sodium content can vary widely depending on factors like added salt. Check labels and go for low-sodium options if concerned.

When enjoyed as part of an overall healthy diet, both string cheese and mozzarella can be nutritious choices.

Key Takeaway: String cheese and mozzarella have minimal differences nutritionally. Key nutrients include protein, calcium, vitamin A, vitamin B12, phosphorus, and selenium.

FAQs

Is string cheese processed?

String cheese made from 100% mozzarella is not highly processed - the only ingredients should be pasteurized milk, culture, salt, and enzymes. Some mass-market brands may contain additional stabilizers and preservatives though, so check labels.

Is string cheese just mozzarella?

Yes - string cheese begins its life as low moisture mozzarella. Through an extra stretching and heating process, it develops the long protein strands that form the signature strings.

Can you substitute string cheese for mozzarella?

In most recipes requiring melted or baked mozzarella, you can substitute string cheese successfully. The lower moisture content actually helps it hold its shape better once melted.

For recipes where you want soft, fresh mozzarella flavor and pillowy texture, like Caprese salads or mozzarella appetizers, stick with fresh mozzarella.

Why does string cheese taste different from mozzarella?

The biggest factors are moisture content and age. Fresh mozzarella has a very high moisture content, giving it a soft, milky flavor and texture. As string cheese ages and moisture evaporates, the flavor intensifies and becomes more dense. Salt content and any additional flavorings also contribute to taste differences.

Can you freeze string cheese?

Yes! Freezing is a great way to save leftover string cheese. Thaw overnight in the fridge before enjoying. The texture may be slightly drier after freezing but the flavor remains the same.

Conclusion

While string cheese and mozzarella start from a similar base ingredient - mozzarella cheese - differences in moisture content, aging, stretching, and forming result in varieties tailored towards specific uses.

In general, string cheese makes an excellent snacking cheese thanks to its peelable strings. It also holds up beautifully on hot pizza or in baked dishes.

For dishes where you want soft, creamy mozzarella flavor, like Caprese salad or simple cheese boards, fresh mozzarella is the better choice.