Even fluid milk, which is far more susceptible to spoilage, can be left out for two hours, according to the USDA. String cheese is far more robust than fluid milk.
String cheese is individually packaged in a clean environment, is a cultured food, and is low moisture. It can be safely left out of the refrigerator for hours. How long depends on the ambient temperature--obviously you want to protect it from high temperatures and direct sun. If taken to the beach, a small insulated lunch bag would be a good idea. But for just going to school, it would be fine in the backpack all day, so long as the backpack is not left lying on the blacktop in the summer sun for an hour.
String cheese can sit out of the refrigerator for a few hours and still be safe to eat. You should not eat it if it has been left out overnight.
No. String cheese needs to be refrigerated.
The String Cheese Incident was created in 1993.
if you mean cheese you need string cheese then cover the cheese with the dough or if you sausage stuffed the do kinda desame with long sausage
String Cheese.
string cheese
1 oz string cheese made from 2% milk has 8g protein. The full fat versions have about 7g protein per oz. Sources: http://www.thedailyplate.com/nutrition-calories/food/kraft/string-cheese-with-225-milk http://www.thedailyplate.com/nutrition-calories/food/frigo/frigo-cheese-heads-string-cheese-24-1-oz
Traditional string cheese is from Armenia. Now it is made all over the world in different types.
There are 50 calories in one stick of Weight Watchers's light string cheese.
the way that they make the cheese makes it thinner and more stringy
There are a variety of companies that make different tastes of string cheese. Two of the best tasting and cheapest brands are the Sargento and Sierra cheese brands.
String cheese is a form of mozzarella so it comes from Italy.
No more than 2 hours. Less time is better.
The first string cheese was supposedly made in Syria - a country in Asia. There are also hints that the string cheese was brought to Syria by the Armenians, (Indo-European people) which became known as Halabi cheese.