Food & Beverage
Jan 31, 2016
Stretch the Cheese String
String cheese appeared as many innovations appear: during a time of crisis. After the Market Crash of 1929, cheese was a very important part of families' meals, except among aristocrats, who would throw away half-eaten cheese, which was then collected by the desperate hungry families. They would divide the cheese into sticks, and then break them into long strings to give to each of their many children. They would ask for their "string of cheese". This phrase changed a bit, to "string cheese", after the US economy recovered, due to the string cheese manufacturers producing and selling this product.
Baker Cheese is a fourth generation, family-owned, string cheese manufacturer located in St. Cloud, Wisconsin since 1916, and for over 30 years now, the brand has manufactured 100% natural string cheese, with the highest quality. String cheese goes through a manufacturing process to align the proteins in it. This makes it stringy, and it is possible to peel strings or strips from the larger cheese.
Each batch of string cheese is created by one of the many Wisconsin licensed Cheesemakers who help ensure that the string cheese meets the standards of quality, taste and consistency. They even gained a national reputation for string cheese, winning several awards over the past three decades both in the United States and World Championship Cheese Contest.
They fulfill the unique needs of every customer, from a small local distributor to large, nationally recognized brands, through a flexible production environment, with the capability to package string cheese in a wide range of package sizes. They market in the Upper Midwest under the Baker Cheese label, as well as around the world under many different private labels.
Fresh Milk Matters
With partnerships with local Wisconsin farmers along with licensed milk haulers, they make sure the freshest and highest quality milk will be delivered daily to their plant. Through generations of innovation, they have maintained the key elements to create true, natural string cheese that began with hand stretching mozzarella into ropes and continues today with the highest quality, stainless steel stretching equipment to allow for the consistent "stringiness" that is synonymous with Baker String Cheese. They use temperature controlled salt brine to finish the last steps of "locking in" the freshness of the traditional string cheese production without having to ever freeze the product, and they package the string cheese in vacuum sealed packages immediately after it is cooled down to ensure the freshness of each stick. Their string cheese is "made to order", which guarantees that only freshly made string cheese is shipped from the facility each day.