Becca and I loved the string cheese at Union Star (courtesy of master David Metzig), but it turns out there’s more than one way to make a great version of the snack.
Cedar Valley string cheese is saltier and far stringier than Metzig’s version (which is closer to milk made solid). It’s similarly fresh tasting but closer to mozzarella in flavor, for better or worse.
Note the intense fraying that makes for textural entertainment and a great deal of strand size options while you’re peeling apart each individual column of cheese.
While visiting southeastern Wisconsin for this trip, we stayed with a friend with Milwaukee roots. Apparently (and this must be a Milwaukee thing, because we never did this in Madison) it’s possible to whip up something called “string cheese sauce,” which consists of ketchup and horseradish mixed together in roughly equal proportions. It’s very tasty and zestily delicious, but it also had the tendency to override the pleasant natural sweetness of the Cedar Valley string cheese. On an older, less exquisite string cheese — and/or a smoked variety — the power of the string cheese sauce would in fact go a long way to improve the eating experience.