String cheese is one of the most entertaining finger foods, and Armenian string cheese is no exception. This fresh, stretchy curd can be made with sheep, goat, or cow's milk, and is sprinkled with a dose of herb-y, black nigella seeds. Next time you're craving fresh mozzarella, sub Armenian string cheese and see what happens!

Like mozzarella, Armenian string cheese is a filata cheese. This means after the curds are formed, they are drained, then heated, salted and pulled, doubled and pulled again and again, somewhat like taffy, to form the elastic texture and fine separable strings we associate with string cheeses. Then they are doubled up in pretty knots and stored in brine or packaged in Cryovac. The cheese is sold fresh, with no aging.

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Photo by Aimee Blume