I was wondering about this. What is the physics underlying the "stringy" consistency of melted cheese? That is, when the melted cheese is hot, and it is pulled apart, it forms strings of cheese.
This behavior also occurs with a number of other fluid substances. It seems to happen with polymer substances (like cheese which is made of proteins like casein, also plastics when melted), gums, etc. What is the technical term for this kind of behavior and what is the general mechanism by which it happens?