Talk:String cheese
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[edit] first citation request
"form of a braided endless loop" - I think the only "citation" needed will be a picture(s) from a traditional Armenian store showing a bunch of string cheese that matches the description given in the first paragraph - right? 67.170.100.48 (talk) —Preceding comment was added at 23:09, 16 February 2008 (UTC)
[edit] stuffed crust pizza, did it lead to the mass availabilty of sring cheese or where they about before
im trying to find a link between string cheese and the pizza hut stuffed crust pizza, whilst working there i noticed they use identical cheese, wonder if it caught on after an american working in pizza hut marketed the cheese. any info appreciated 89.240.84.154 00:38, 27 January 2007 (UTC)
== I was eating string cheese as a kid over 30 years ago. I'd say that the mass availability came about long before Pizza Hut's stuffed crust pizza.
Re: Citation needed for the microwave entry....Do you need a citaion if a fact is public knowlege or easily verifiable? For instance if you said jumping from a car moving at speeds in excess of 100 mph could cause injury....would you need a citation to back that up? I'm sure the APA book has someting on it, but I can't find my book. ( and that makes me very happy. Down with APA format! ) 69.1.59.67ID
[edit] Expanding stub ideas
Here are some ideas to help expand the article, research and citations are needed:
In the U.S. there are three things that can be called string cheese. One that appears to be the most common is cheese which appears to merely be cut into cylindrical shapes, about 4-5" long by 1/4" radius, perhaps from some sort of mechanical extruder, and sold in individual packages, and doesn't really have much of a stringy quality to it at all.
The second most common is similar in shape and size, but actually does have a stringy quality, as fibrous strings of the cheese actually appear as strips of cheese are pulled off of it. It also tends to be a bit moister than the first kind. This stringiness is more pronounced the fresher it is, and so is more common in areas with a large dairy industry. The snobbery regarding this kind is similar to the snobbery of truly squeaky Cheese Curds. It's possible the first kind is simply this kind after it's been sitting around on the truck for a week.
The third most common is thinner, about 1/16" radius, and very, very long, with slightly variation in width along the length of the cheese and sold in tangled bundles. This is similar to what the Armenian product described sounds like, except that it doesn't have any spices. I can't attest for any actual stringiness.
All of these appear to be forms of mozzarella. —Preceding unsigned comment added by 69.95.236.61 (talk) 22:17, 25 December 2007 (UTC)
