Key findings
- 1The stringing property comes from pasta filata (stretched curd); the same traditional Italian technique used for mozzarella, just shaped differently
- 2Most string cheese brands use the handful of standard cheese ingredients; the main additive concern is natamycin (mold inhibitor) on the surface
- 3String cheese is substantially less processed than processed cheese products like Kraft Singles, which require emulsifying salts to exist in slice form
Why is String Cheese Level 2 on average?
String cheese gets its texture from a step in traditional mozzarella production called pasta filata; the Italian stretching technique where heated cheese curd is pulled and folded repeatedly, aligning the protein (casein) molecules into parallel strands. When you peel a string cheese, you are separating these aligned protein fibers. This is the same process used to make traditional mozzarella, just shaped into a stick instead of a ball. The base ingredients are standard for any cheese: pasteurized milk, cheese cultures, salt, and enzymes (rennet). Where commercial string cheese diverges from artisan mozzarella: some brands add natamycin (a mold inhibitor applied to the surface), sorbic acid (another preservative), and annatto or paprika extract (for color in non-white varieties). These are minor additions compared to processed cheese products (like Kraft Singles, which contain emulsifying salts and milk protein concentrate). In our analysis, string cheese products average a Processing Score of 3.0, which is Level 2. One often-missed detail: string cheese is individually wrapped in plastic, which keeps each stick fresh but generates significant packaging waste per ounce of cheese.
How 482 string cheese products break down
Share of products at each processing level, in our analysis.
String Cheese brand comparison
From least to most processed in our database.
How to read a string cheese label
- 1
Base ingredients should be: pasteurized part-skim milk, cheese cultures, salt, enzymes; standard for any mozzarella
- 2
Natamycin is a surface mold inhibitor; common in string cheese and generally considered safe, but it is an additive artisan mozzarella does not need
- 3
Watch for varieties listing "modified milk ingredients" or "milk protein concentrate"; these indicate a more processed formulation
- 4
Sargento, Polly-O, and Galbani use straightforward mozzarella recipes; store brands vary more widely
Ketzal for iPhone
Got String Cheese At Home?
Scan yours in Ketzal to see how your exact product scores, not just the average, plus a less processed swap.
Scan It Free
Frequently asked questions
Is string cheese real cheese?
Yes. String cheese is real mozzarella made from milk, cultures, enzymes, and salt; then stretched and shaped into sticks. The stringing effect is a natural property of heated mozzarella protein, not an artificial process. It is fundamentally different from "cheese product" or "cheese food."
Is string cheese a healthy snack?
From a processing standpoint, string cheese has a short, recognizable ingredient list. In our analysis, string cheese products average a Processing Score of 3.0, which is Level 2. Nutritionally, it provides 6-8g protein per stick with moderate fat and sodium. It is one of the simpler packaged snack options available.
What is the difference between string cheese and mozzarella?
String cheese IS mozzarella; specifically part-skim mozzarella made using the pasta filata (stretching) technique and shaped into sticks instead of balls. The cheese itself is identical; only the shape and individual packaging differ.
Why does string cheese string?
When mozzarella curd is heated and stretched (pasta filata), the casein proteins align into parallel fibers, like combing wet hair. Peeling the cheese separates these aligned fibers into strings. This is a physical property of the protein structure, not a chemical additive.