National String Cheese Day

Celebrated on 09/20/2026

Quick Fact

String cheese is actually mozzarella cheese that has been heated and stretched, causing its protein fibers to align, which gives it its unique stringy texture. The process was patented in 1976 by Frank Baker, a cheese scientist from Wisconsin, who discovered that heating and stretching mozzarella created the perfect pull-apart snack.

Origins and Establishment of National String Cheese Day

National String Cheese Day was established in 2016 by the string cheese brand Frigo Cheese Heads, a division of Saputo Cheese USA. The day was created to celebrate the portable, fun, and nutritious snack that had become a staple in lunchboxes across America. The first celebration was marked by social media campaigns and promotional events, aiming to highlight the convenience and appeal of string cheese as a healthy snack option.

Evolution and Modern Commemoration

Over the years, National String Cheese Day has grown from a brand-driven event into a broader celebration embraced by cheese lovers and food enthusiasts. Today, it is celebrated on September 20th annually, with participants sharing creative ways to eat string cheese—from peeling it into thin strips to using it in recipes like cheese sticks or salads. Social media plays a big role, with hashtags like #NationalStringCheeseDay trending and companies offering discounts or free samples. The day has also sparked discussions about the science behind cheese stretching and the nutritional benefits of mozzarella.

Facts & General Observations

• Americans consume over 1.5 billion pounds of mozzarella cheese annually, with string cheese accounting for a significant portion of that.
• The first string cheese was accidentally invented in the 1970s when a cheese maker tried to create a low-moisture mozzarella for pizza but ended up with a stretchy, stringy product.
• String cheese is a good source of protein and calcium, with a single stick containing about 8 grams of protein and 20% of the daily recommended calcium intake.

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