🧀 String Cheese Protein Calculator
Calculate total protein, calories & nutrition from string cheese—by sticks or weight
| Type | Protein | Calories | Fat | Carbs | Calcium %DV |
|---|---|---|---|---|---|
| Regular Part-Skim | 7g | 80 kcal | 5g | 0g | 20% |
| Light / Reduced-Fat | 7g | 50–60 kcal | 2.5g | 0g | 20% |
| Whole Milk Mozzarella | 6g | 90 kcal | 7g | 0g | 15% |
| Organic Part-Skim | 7g | 70 kcal | 4g | 0g | 20% |
| Brand | Protein | Calories | Fat | Sodium |
|---|---|---|---|---|
| Sargento | 7g | 80 kcal | 5g | 200mg |
| Frigo | 8g | 80 kcal | 5g | 190mg |
| Polly-O | 7g | 80 kcal | 5g | 200mg |
| Organic Valley | 7g | 70 kcal | 4g | 180mg |
| Kraft Light | 6g | 50 kcal | 2g | 160mg |
| Store Brand (generic) | 7g | 80 kcal | 5g | 200mg |
| Sticks | Weight (g) | Weight (oz) | Protein (g) | Calories |
|---|---|---|---|---|
| 1 stick | 28g | 1 oz | 7g | 80 |
| 2 sticks | 56g | 2 oz | 14g | 160 |
| 3 sticks | 84g | 3 oz | 21g | 240 |
| 4 sticks | 112g | 4 oz | 28g | 320 |
| 5 sticks | 140g | 4.9 oz | 35g | 400 |
| 6 sticks | 168g | 5.9 oz | 42g | 480 |
| Measurement | Sticks | Grams | Ounces |
|---|---|---|---|
| 1 stick | 1 | 28g | 1 oz |
| 1 oz | 1 stick | 28.35g | 1 oz |
| 100g | ~3.6 sticks | 100g | 3.53 oz |
| 1 lb (pack) | ~16 sticks | 454g | 16 oz |
| 200g | ~7.1 sticks | 200g | 7.05 oz |
String cheese is almost always made up of mozzarella either from mix with cheddar. During the process, the proteins in it harden which gives that strong quality. If one heats the mozzarella until 60 degrees Celsius and later draws it, the proteins in the milk come closer one to the other.
Then it is possible to separate long fibers or strips from the cheese. One prepares traditional mozzarella the same way however the string cheese version one mostly draws more firmly, twists and sometimes knots.
String Cheese: How It Is Made and Why People Like It
The usual stick has almost round form, around 15 cm long and smaller than 2,5 cm. It has low moisture, what beats the typical mozzarella food. This property does matter a lot.
Because of less water, the cheese does not stick to surfaces or mark fingers that strongly, what helps for single use portions and packing. Moreover it lowers the risk of germ increase and decay so it stays safer in the refrigerator during several weeks.
Children like string cheese, because it entertains them to rend the fibers and create different patterns. But also adults enjoy it a lot. The sweet, creamy taste and the strong texture makes it good for fast meals or lunchboxes.
Good string cheese must be solid, cheesy and quite salty.
Wisconsin is famous because of its cheese. The prize-awarded dry mozzarella from that state has sharp, a bit salty and fibrous flavors. It goes well with pea, meat dishes and even with beer types as ale either pilsner.
Some kinds of Wisconsin string cheese matures during one to too months. There is also smoked version, prepared by means of hickory smoke, what adds new taste layer.
From nutritious viewpoint, string cheese is rich in proteins. If it is done from 100-percent mozzarella, it forms a natural, simple option with around seven grams of protein each portion. One-ounce portion stores about 80 to 84 calories.
The basic ingredients of simple string cheese is very basic, pasteurized milk with high fat, cheese culture, salt and enzymes.
Because one prepares the cheese in very warm water, it has very low germ count. That makes it very stable. Even if it sits some hours in room temperature, it usually stays safe to eat.
One can well freeze string cheese, what helps for long storage.
String cheese sticks work well for homemade mozzarella-sticks. They already are in ideal portions, ready to bread and fry. Frying them in oil gives a mix between mozzarella-sticks and halloumi, melty inside and crisp outside.
Roll them with pepperoni inround rolls and bake to create easy snacks.
