Bonus question, its it just a specific type of cheese, or is it possible to make stringy versions of other types, like swiss or cheddar?
In: Chemistry
What I understand, cheeses like mozzarella are the only ones that can do this. So really pretty much mozzarella.
Mozzarella is really stretchy and all the milk proteins hold on to each other in a way that they can stretch. when pushed through an extruder they all line up but still stick to each other so they form the string like structures.
There are lots of videos and articles about how it works. https://m.youtube.com/watch?v=Sl2den0QVrA
Latest Answers