How much milk is in a cheese string?

November 9, 2025 •

3 min read

According to manufacturers like Strings & Things, each individual cheestring is made using one full glass of milk, equivalent to 180ml. This fact answers the common question of how much milk is in a cheese string and highlights its dairy-rich composition.

Quick Summary

This article explores the milk content of a cheese string, breaking down the cheesemaking process that concentrates milk into this beloved snack. It discusses the nutritional value compared to a glass of milk and delves into the distinctive stretching method used for its texture.

Key Points

Single Glass of Milk: Each standard cheese string is produced using approximately one 180ml glass of milk.
Concentrated Nutrients: The cheesemaking process concentrates the milk's proteins and calcium, making the snack nutrient-dense.
Stretching Process: The signature stringy texture is created by heating and stretching the cheese curds, which aligns the milk proteins.
Real Cheese: Major brands use real mozzarella or similar unripened cheese, not heavily processed cheese food.
Production Steps: The process involves curdling milk, heating, stretching, and brining to achieve the final product.
Lower Lactose: Due to the production process, cheese strings contain less lactose than the equivalent volume of fresh milk.

The Milk-to-Cheese Conversion

Producing a solid block of cheese from liquid milk is a process of concentration. Water is removed, leaving behind the rich fats, proteins, and minerals. This transformation explains why a small cheese string contains the nutritional equivalent of a much larger volume of milk. For a standard cheese string, the milk content is consistently reported as one 180ml glass, with some variations existing based on brand and size.

The Science Behind the Stringiness

The stringy texture of mozzarella-based cheese strings is not an accident but the result of a specific cheesemaking technique. After the milk is curdled and the whey is separated, the curds are heated and stretched. This process aligns the milk proteins into long, elastic strands. When you peel a cheese string, you are simply following the natural grain of these aligned proteins. Different cheese types and production methods result in varying textures. For example, traditional aged cheddars lack this specific stretching process, resulting in a crumbly rather than stringy texture.

Nutritional Comparison: Cheese String vs. Milk

While one cheese string is made with one glass of milk, their nutritional profiles are different due to the concentration process. Let's compare the key nutritional components.


Nutrient	1 Cheese String (20g)	1 Glass of Milk (180ml)	Notes
Protein	Higher (approx. 5g)	Lower (approx. 6g)	Per 100g, cheese has significantly more protein.
Calcium	Concentrated source	Good source	Calcium levels are highly concentrated in cheese.
Fat	Higher in full-fat	Varies by type (skim, whole)	Fat is concentrated during cheese production.
Lactose	Lower	Higher	Lactose is largely removed during cheesemaking.

The Journey from Farm to Snack

The production of a cheese string begins with fresh cow's milk from dairy farms. The milk is first pasteurized to ensure safety, and then starter cultures and rennet are added. These agents cause the milk to curdle, separating it into solid curds and liquid whey. The curds are then cooked and drained. For mozzarella, and subsequently cheese strings, the curds are heated to a specific temperature and stretched repeatedly. This aligns the proteins and creates the characteristic stringy structure. The stretched cheese is then formed into ropes, cut into individual portions, and brined before being packaged and sent to stores.

What is the difference between processed and real cheese strings?

Some confusion exists regarding whether cheese strings are processed or 'real' cheese. The majority of popular cheese strings, like those from Strings & Things, are indeed made from real cheese, specifically mozzarella or a blend that includes it. The stretching and shaping process is a standard step in the production of mozzarella, not an indicator of artificial processing. However, as with any food product, ingredient lists can vary, and some lesser-known brands might use a more heavily processed product. It's always a good idea to check the label.

Key stages in cheese string creation

Curdling: Milk is combined with cultures and rennet to separate into curds and whey.
Heating & Stretching: The curds are heated and pulled to create long, elastic protein strands.
Forming: The stretched cheese is shaped into ropes and cut into stick-sized portions.
Brining & Packaging: The sticks are placed in a brine solution to add flavour and aid preservation before being individually wrapped.

Conclusion

While it's easy to dismiss a cheese string as a simple snack, its creation is a precise process of milk concentration and protein alignment. The fact that a single stick contains the concentrated nutrients of a full glass of milk is a testament to the science of cheesemaking. The next time you enjoy one, you can appreciate the craftsmanship that went into creating its unique, stringy texture. For more information on the types and production of cheese, you can visit the Dairy Food Safety Victoria website.

Frequently Asked Questions

Most major brands state that one cheese string is made with a single glass of milk, which is equivalent to 180ml.

Yes, a cheese string is a concentrated source of milk's nutrients. Due to the cheesemaking process, the calcium is more concentrated per serving in the cheese string than in a standard glass of milk.

The stretching and forming process is a traditional part of making mozzarella, the base of most cheese strings. Therefore, it is considered real cheese, not a heavily processed cheese food.

The stringiness comes from the alignment of milk proteins during a specific heating and stretching phase of the cheesemaking process. The protein strands line up, allowing the cheese to be pulled apart.

Because most of the lactose is removed during the cheesemaking process, string cheese contains lower levels of lactose than fresh milk. Some individuals may tolerate it, but it's best to check with a doctor or test for sensitivity.

Yes, cheese strings are a good source of protein. The concentration of milk solids during production results in a snack with a relatively high protein content per gram.

While many brands advertise using one glass of milk (180ml) per cheese string, the exact amount can vary slightly depending on the brand and the specific weight of the finished product. Checking the nutritional information is the most accurate way to know.