By: Alexa Lake and Sloane Lindsay

Recently, Jefferson Middle School has been using a new type of string cheese in their lunch menus served along with pizza. According to 6th grader Gracie Hanlon, this new cheese is “rubbery.” Some may even say it is “crunchy.” In a poll of 17 sixth graders, 67% have negative opinions toward the new cheese. What has led to this change? Is this what true string cheese is?

First, let’s note that people eat string cheese in different ways. Some may peel it, while others simply bite into it. Does it taste different? No, although it may be harder or easier to notice if it’s rubbery or not because it’s unknown if everyone has noticed the change.

String cheese is made of mozzarella cheese. Mozzarella needs to be stretched and heated in order to turn out properly. It can end up being overstretched in the manufacturing process, meaning the moisture is squeezed out which results in dry cheese. This makes sense because some other students have reported that the school string cheese is also dry. 

Studies show that the cheese also has chances of turning into this if it is left out for a little longer than necessary unrefrigerated. It’s no secret that the school lunches aren’t really fresh, so could they be leaving the cheese in storage like this?

In conclusion, we’re not quite sure what has caused this. Will we ever know? Do you like the new cheese?