In Armenia, traditional string cheese is made with a white base. The type of milk used usually comes from an aged goat or sheep depending upon the production methods of the area of choice. It includes black cumin (nigella) and a middle-eastern spice known as mahleb and it comes in the form of a braided endless loop. The cheese forms strings because of the way it is pulled during processing. Ho is also Syrian cheese processed this way. Other cheeses are only cut and pressed, not pulled, and don't develop strings. this is basically the Middle Eastern version of mozzarella, yet with a distinctive taste due to the black cumin and mahleb.

The best known is the Sun-Ni companies version which they have been making for 70 years. When Kosrof DerOhanessian immigrated to this country in 1925 from Armenia, he didn't have much more than the clothes on his back. With much determination and support from his family, he transformed the tradition of manufacturing exceptional all natural Armenian String Cheese in America. By using the highest quality whole-milk cow curd, The Sun-Ni Cheese Company produces the best Armenian String Cheese on this side of the Atlantic. Each piece of Sun-Ni String Cheese is still being braided by hand. The Sun-Ni name is derived from Kosrof's two daughters Sunny and Nina who joined the venture in 1971.

Here is a great way to try this cheese: pull it into thin strips and serve with fresh sliced watermelon....a great combination.