September 20th is National String Cheese Day, how yummy is that?!?

It is debated on when National String Day started, but it seems that people are pretty excited about it!

With String Cheese, you can bite right into it, or peel it apart and it take it in gingerly. Either way, it tastes awesome! Many are excited to celebrate the day!

Ashley F. posted on Yelp.com...

"What a hilariously delicious holiday!"

Tricia C. reported to Yelp.com how she will be celebrating the day...

I will be eating two mozzarella cheddar swirl string cheese sticks for snacks, one laughing cow garlic & herb wedge at lunch, and some fresh grated parm on my roasted butternut squash at dinner...exciting, I know

How The Tasty Treat Is Made...

The key to making String Cheese is fairly simple. When mozzarella cheese is heated up 60 degrees the milk proteins line up and once cooled you are able to pull the cheese apart in strips. Hence the name String Cheese!

From region to region, String Cheese is made slightly differently.

String Cheese From Around The World Described By Wikipedia.com...

Central Europe

"In Slovakia, korbáčiky is made, which is a salty sheep milk cheese, available smoked or unsmoked. It is traditionally made by hand-pulling steamed sheep's cheese into strings and braiding them. Machine milk versions are also available."

West Asia

"In Armenia, traditional string cheese is made with a white base. The type of milk used usually comes from an aged goat or sheep depending upon the production methods of the area of choice. It includes black cumin and a middle-eastern spice known as mahleb, and it comes in the form of a braided endless loop. The cheese forms strings because of the way it is pulled during processing"

Western Europe

"Cheestrings became a popular snack in the UK and Republic of Ireland in the early 1990s. They are made from processed cheese by Kerry Group and the mascot is a cartoon character called Mr Strings."

North America

"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 (2.54 cm) in diameter. The cheese is cut and packaged, either individually or as a package of several lengths. The cheese used is nearly always a form of mozzarella, or a combination of mozzarella and cheddar."

Mexico

"In Mexico, a very popular type of string cheese called Quesillo is sold in balls of various sizes. It is also known as "Queso Oaxaca" or Oaxaca cheese."