Dear 100 Hour Board,
What makes Mozzarella come off in strips when pulled (hence its being marketed as "string cheese") while most other cheeses like cheddar, jack, and stilton to name but a few, crumble instead of forming string? Also, I have yet to see American cheese in brick form. Is it ever made as a brick, or is it, as I suspect, made on some continuously-running, flat conveyor belt then cut by machine and packaged as "singles" to give us the impression that it is a legitimate cheese and the American cheese producer already went through the hassle of slicing the cheese for us?
- pasteurized process cheese food