Are Cheese Strings Pasteurized? What You Need to Know

December 29, 2025 •

3 min read

According to the U.S. Food and Drug Administration (FDA), all milk used for most commercially sold dairy products, including string cheese, must be pasteurized to ensure safety. So, are cheese strings pasteurized? The answer is a clear yes, ensuring the product is safe for consumption and free from harmful bacteria like Listeria.

Quick Summary

This article explains that commercially available string cheese is made from pasteurized milk to eliminate harmful pathogens. It details the cheesemaking process, food safety regulations, and why this processing is critical for consumers, especially vulnerable groups like pregnant women. A comparison table highlights key differences between pasteurized and raw milk cheeses.

Key Points

Pasteurization is Standard: Almost all mass-produced string cheese in the US is made with pasteurized milk, a requirement for safety.
Ensures Safety: The pasteurization process kills harmful bacteria, including Listeria, making the cheese safe for consumption.
Safe for Pregnancy: Pregnant women can safely eat pasteurized string cheese, which provides beneficial nutrients like calcium and protein.
Distinguished from Raw Milk Cheese: Unlike some artisanal varieties, commercially sold string cheese doesn't use raw milk and doesn't require an extended aging process for safety.
Proper Storage Is Crucial: Though pasteurized, string cheese is perishable and must be refrigerated to prevent spoilage and bacterial growth.
Made from Mozzarella: String cheese is typically a low-moisture, part-skim mozzarella that is heated and stretched to create its signature 'stringy' texture.

Yes, String Cheese Is Made with Pasteurized Milk

For consumers, especially those with health concerns, the question, "Are cheese strings pasteurized?" is a vital one. The answer is consistently yes for virtually all mass-produced string cheese on the market. The journey from raw milk to your favorite snack stick involves a critical heat-treating step that ensures the product's safety and consistency.

The Pasteurization and Manufacturing Process

The making of string cheese, which is typically a form of mozzarella, is a multi-step process that hinges on modern food safety standards.

Milk Collection: The process begins with raw milk from cows.
Pasteurization: The raw milk is heated to a specific temperature for a set amount of time to kill harmful bacteria. Common methods include High-Temperature Short-Time (HTST) pasteurization, which heats milk to 161°F for 15 seconds.
Curd and Whey Separation: After pasteurization and cooling, bacterial cultures and enzymes are added. This causes the milk to curdle, separating into solid curds and liquid whey.
Pasta Filata: This is the key step that gives string cheese its unique texture. The curds are heated again in a cooker-stretcher. This aligns the milk's casein proteins into parallel, fibrous strands.
Extrusion and Packaging: The stretched cheese is extruded, cut into sticks, cooled, and individually wrapped to maintain freshness and prevent contamination.

Food Safety and Health Considerations

The use of pasteurized milk is not just a standard practice; it's a regulated requirement for the mass production of cheese in many countries, including the United States, and is crucial for public health. Pregnant women, for example, are advised to eat only pasteurized cheese to avoid the risk of Listeriosis, a bacterial infection that can cause serious complications. The pasteurization process effectively mitigates this and other risks associated with raw milk products.

Pasteurized vs. Raw Milk Cheeses


Feature	Pasteurized Cheese (e.g., String Cheese)	Raw Milk Cheese (e.g., some artisanal varieties)
Milk Treatment	Heat-treated to eliminate harmful bacteria.	Made from unpasteurized milk, relying on aging to reduce pathogens.
Safety for Pregnancy	Generally considered safe to eat due to reduced risk of pathogens like Listeria.	Not recommended for pregnant women, children, or those with compromised immune systems due to higher risk.
Flavor Profile	Typically milder and more consistent flavor profile.	Can have a more complex, earthy, or robust flavor, varying by batch.
Aging	Can be eaten fresh or aged. The aging process for safety isn't required by law in the same way as raw milk cheese.	The FDA mandates at least 60 days of aging for raw milk cheese sold in the U.S. to ensure safety.
Availability	Widely available in supermarkets, often individually wrapped.	Found in specialty cheese shops or farmers' markets, not always available.

Proper Storage Is Still Important

While pasteurization ensures the cheese is safe when it leaves the factory, proper storage at home is essential to prevent spoilage. String cheese is a perishable dairy product and should be refrigerated. According to food safety guidelines, it should not be left at room temperature for more than two hours. Proper handling ensures the product remains a safe and enjoyable snack.

Conclusion

Ultimately, when you buy a pack of string cheese, you can be confident that it is made from pasteurized milk. This critical food safety step, combined with careful manufacturing and packaging, ensures the product is safe and consistent. For those with health concerns, such as pregnant women, or simply anyone prioritizing food safety, string cheese offers a worry-free and nutritious snack. Always check the packaging for confirmation and adhere to proper storage guidelines to enjoy your cheese sticks safely.

Frequently Asked Questions

Yes, string cheese is generally safe for pregnant women because it is made from pasteurized milk, which eliminates harmful bacteria like Listeria.

Always check the product packaging. Commercially sold string cheese will almost always state 'pasteurized milk' or 'cultured pasteurized part-skim milk' in the ingredients list.

Pasteurization for cheesemaking involves heating the milk to a specific temperature for a set time to kill pathogens. A common method is High-Temperature Short-Time (HTST), where milk is heated to 161°F for 15 seconds.

Commercially available string cheese in the United States and many other countries is required to be pasteurized. It is highly unlikely to find unpasteurized string cheese on the market, as the manufacturing process demands a high level of food safety control.

Yes, pasteurization can affect the flavor. Pasteurized milk cheese, like string cheese, tends to have a milder, more consistent flavor profile compared to raw milk cheese, which can have more complex and varied tastes.

String cheese should always be stored in the refrigerator. It is perishable and should not be left out at room temperature for more than two hours to prevent bacterial growth.

The 'stringy' texture is the result of a manufacturing process called 'pasta filata,' where the cheese curd is heated and stretched. This process aligns the milk proteins, allowing the cheese to be pulled into strings.