Years later, we still haven't grown too old for string cheese. Alice, my seventeen-year old daughter, loves to eat with her fingers. String cheese. When I found this site, I immediately placed an order. I havn't yet tasted the cheese because when it arrived at my door from FedEx, 3:30 in the afternoon in hot sunny Florida, all the freezer packets were melted and the cheese was warm. Amongst string cheese aficionados, there are many disputed ‘best ways’ to eat string cheese. String cheese comes with a date on the label. Even if it doesn't have the most complex, nuanced flavor, it has a special time and place. Marinated Armenian string cheese is best made in advance to give the cheese a chance to absorb the flavors. It has just enough salt that the cheese needs to really bring out the taste. There is one school of thought that believes biting into the whole stick of cheese is the way to go. The company was founded through the efforts of Kosrof Der Ohanessian, an Armenian native of Arapgir or Arapkir in the Ottoman Empire. So simple, yet so good -- it reminded me of the cheese fatayar (sort of a Lebanese "empanada") they serve at a place I love in LA called Marouch. How Long Does String Cheese Last. It has been many years since I last bought Armenian String Cheese. Tonight I made a recipe suggested on the package, basically just the Armenian string cheese, stringed and stuffed inside a pita, then toasted in the toasted oven, and it was great! It may not have been the highlight like chocolate chip cookies or Hostess Sno Balls, but it was salty and fun to eat—an acceptable outlet for those urges to play with your food. KARLACTI traditional Armenian b raided string cheese, called also Fine Tresses, Angel Hair or Mshallaleh, is the real Armenian string cheese handbraided according to genuine traditions with nigella seeds (also known as black cumin or black caraway). Serve it with little forks so people can skewer pieces and eat them as is, or serve them with flat bread. The Armenian string cheese is tasty and flavorful. I usually make it at least 1 day ahead, but a few hours of marinating will still give you good flavor. Unlike buttermilk or half and half, that usually go bad soon after the … The way that people eat their string cheese says a lot about them. Like mozzarella, Armenian string cheese is a pasta filata; that is, the fresh, soft curd is pulled to create long strands.For string cheese, the curd is seasoned with mahleb, a Middle Eastern spice made from ground sour cherry pits, and nigella seeds (also known as black cumin or black caraway), which impart a peppery, slightly bitter flavor.The curd is pulled into a long loop, … March 6, 2011 • Category: Eggs/Dairy/Cheese . People who peel their string cheese tend to be revolted by the idea of just chomping down and would rather take their time slowly peeling the dairy snack apart. 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