On our way out of the charmingly old-school Union Star cheese plant, we couldn’t help but pick up some of master cheesemaker David Metzig‘s sharp cheddar and string mozzarella cheese. Becca’s a string cheese fiend, so we were looking forward to trying a different incarnation of the American snack favorite. We were in no way disappointed.
In contrast to the stiff, dry, relatively flavorless experience of conventional string cheese, Union Star’s product was moist and flavorful, like milk made solid and edible. Each fat, spaghetti-like cord was a tube of pure dairy essence, satisfyingly salty and tender.
Upon returning to Minneapolis, we threw some of this stuff on top of a mediocre frozen pizza, and greatly improved the experience. Is there no problem that Union Star String Mozzarella Cheese can’t solve?