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Fun Fact:
When mozzarella is heated to 140* F, the milk proteins in the cheese rearrange themselves in a horizontal direction, resulting in the cheese being able to be pulled apart into long strands, which is why string cheese is stringy.
When mozzarella is heated to 140* F, the milk proteins in the cheese rearrange themselves in a horizontal direction, resulting in the cheese being able to be pulled apart into long strands, which is why string cheese is stringy.
