Andy Montoya
Soft cheeses are made from curds, which are moist pieces of curdled milk. Curds are the result of milk being pasteurized and cooked until the whey separates from the curd. The curd is then put into a mould and pressed to create a wheel or block of cheese. Curds can be eaten as a snack, deep-fried, or used in other dishes. They are most commonly consumed in the northern United States and Canada, particularly in Wisconsin, Minnesota, and Quebec. In these regions, curds are often served breaded and deep-fried, and they are a main ingredient in poutine, a dish of French fries topped with cheese curds and gravy. Curds are also known for their mild, milky flavour, springy texture, and the signature squeak they make when bitten into.
Are soft cheeses made from curds?
| Characteristics | Values |
|---|---|
| What are cheese curds? | Moist pieces of curdled milk, eaten either alone as a snack or used in prepared dishes. |
| Origin | Canada and the Midwest United States, particularly popular in Quebec, Wisconsin, and Minnesota. |
| Texture | Springy, rubbery, and soft. |
| Taste | Mild, milky, and cheddar-like. |
| Colour | White to yellow to orange. |
| Shelf life | Short. |
| Squeak | Caused by the resistance of long strands of protein rubbing against the enamel of teeth. |
| Ingredients | High-quality, pasteurized milk, cheese culture, and rennet. |
| Preparation | The milk is allowed to curdle and is then cut into cubes, cooked, and pressed to release the whey from the curd. |
| Serving suggestions | Flavoured with herbs, garlic, spice blends, or jalapeño; breaded and deep-fried; served with a side of ketchup, marinara sauce, or ranch dressing. |
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What You'll Learn
What are cheese curds?
Cheese curds are small, moist pieces of curdled milk with a springy or rubbery texture. They are eaten as a snack, finger food, or appetiser, and can be served alone or with other foods. They are most commonly consumed in the northern United States and Canada, particularly in Quebec, Wisconsin, and Minnesota.
Cheese curds are made from fresh pasteurised milk, to which cheese culture and rennet (an enzyme that occurs naturally in calves) are added. After the milk curdles, it is cut into cubes, resulting in a mixture of whey and curd that forms a clumpy substance. This mixture is then cooked and pressed to release the whey from the curd, creating the final product. The curds have a mild flavour and are sometimes slightly salty. They are often described as "squeaky" due to the sound they make when bitten into, although this characteristic is lost if they are refrigerated.
The origins of cheese curds can be traced back to Canada and the Midwest United States. They were originally created when cheesemakers would take the leftover bits of cheese home for their families, and eventually began selling this new type of cheese. Cheese curds are now a staple dairy product in the Midwest, particularly in Wisconsin, where they are often breaded and deep-fried. They are also a main ingredient in poutine, a dish that originated in rural Quebec in the 1950s and consists of French fries topped with cheese curds and gravy.
Cheese curds can be served in a variety of ways, including alone, dressed with additional flavours, or skewered with other foods such as smoked sausage or cured pork. They can also be deep-fried, either battered or breaded, and served with a variety of sauces such as ketchup, marinara, or ranch dressing.
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How are cheese curds made?
Cheese curds are made from fresh pasteurized milk, cheese culture, and rennet (an enzyme that occurs naturally in calves). After adding rennet to the milk, it curdles and can then be cut into cubes, resulting in a mixture of whey and curd, which forms a clumpy substance. This mixture is then cooked and pressed to release the whey from the curd, creating the final product. The curds have a mild flavor and a springy or rubbery texture, and they squeak against the teeth when bitten into. This "squeak" has been described as sounding like "balloons trying to neck."
Cheese curds are often eaten as a snack, finger food, or appetizer and can be served alone or with additional flavors or other foods. They are particularly popular in Quebec, Wisconsin, and Minnesota, where they are sometimes breaded and deep-fried. In Wisconsin, they are usually referred to as "fried curds" and are served with ketchup, marinara sauce, or ranch dressing. Cheese curds are also a main ingredient in poutine, a dish originating in Quebec that consists of French fries topped with cheese curds and gravy.
The origins of cheese curds can be traced back to Canada and the Midwest United States, where they became popular as a special treat for cheesemakers' families and eventually evolved into a staple dairy product in the region. They are considered a type of "squeaky cheese," known for their unique sound when bitten into.
While most cheese requires aging before it is ready to be consumed, cheese curds are enjoyed fresh. They have a short shelf life and are best consumed within 12 hours to retain their characteristic "squeak" and freshness.
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Why do cheese curds squeak?
Cheese curds are moist pieces of curdled milk, often eaten as a snack, finger food, or appetiser. They are most often consumed throughout the northern United States and Canada, particularly in Quebec, Wisconsin, and Minnesota. They are also a main ingredient in poutine, a dish that originated in Quebec in the 1950s.
Cheese curds are made from pasteurised cow's milk that is heated to 90–100°F and then cultured with a strain of good bacteria made from fermented milk. This culture is what makes fresh milk more acidic, helping it curdle and ultimately giving cheese its unique texture and flavour. The next step is coagulation, achieved by adding rennet, a clotting enzyme that separates the milk solids (curds) from the liquid (whey). The curds are then cut into cubes, cooked, and pressed to release the whey from the curd, creating the final product.
Cheese curds are known for their distinctive squeaking sound when fresh and still warm, which has earned them the nickname "squeaky cheese". This sound is created due to the tightly woven protein network in the curds, which is held together by calcium phosphate bonds. When you bite into a cheese curd, this network rebounds off your teeth, creating vibrations that result in the signature squeak. However, the squeakiness is short-lived as the acid in the cheese culture breaks down the protein network over time, causing the curds to lose their squeakiness.
To prolong the squeakiness of cheese curds, it is recommended to store them at a cold temperature, such as 45°F, for up to two weeks. After that, reheating four ounces of curds for 15 seconds in the microwave can bring back the squeakiness.
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How do you eat cheese curds?
Cheese curds are moist pieces of curdled milk, often eaten as a snack, finger food, or an appetizer. They can be served alone, dressed with additional flavours, or with other foods such as small smoked sausages or cured pork. They are also used in prepared dishes, including salads, pizza, pasta, and more.
The most well-known way to eat cheese curds is as part of the dish poutine, which originated in Quebec, Canada, in the 1950s. Poutine is made of French fries topped with cheese curds and gravy. Cheese curds are also commonly served breaded and deep-fried, as in Wisconsin and Minnesota, where they are sometimes served with a side of ketchup, marinara sauce, or ranch dressing.
To prepare deep-fried cheese curds, coat them in a batter or breading, then place them in a deep fryer until they are golden brown. Cheese curds can also be dusted with flour and then lightly battered before frying.
Cheese curds are best enjoyed when they are fresh, ideally within the first 24 hours after they are made. They are known for their distinctive “squeaky" sound when bitten into, which is caused by the elastic protein strands in the curds rubbing against the enamel of the teeth. This only occurs with very fresh cheese curds, less than two days old. To revive the squeak in older cheese curds, they can be microwaved for a few seconds.
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Where can you buy cheese curds?
Cheese curds are most popular in the northern United States and Canada, especially in Wisconsin, Minnesota, and Quebec. In these places, cheese curds are a staple dairy product and can be found in most grocery stores. They are also available to order online from specialty cheese shops, such as Wisconsin Cheese Mart, Cheese Bros, and Tillamook Shop, and shipped directly to your door. Some shops offer cheese curds in different flavours, such as yellow cheddar or white cheddar.
In many areas, deep-fried cheese curds are common and can be found at carnivals and fairs, local non-chain fast-food restaurants, and regular restaurants and bars. In Wisconsin, deep-fried cheese curds are served with a side of ketchup, marinara sauce, or ranch dressing. In Minnesota, they are covered in a batter similar to that used for onion rings.
If you are feeling adventurous, you can even make your own cheese curds at home. The ingredients are simple and the process is relatively straightforward. All you need is high-quality milk, cheese culture, and rennet. The milk is combined with the other ingredients and allowed to curdle. The curdled milk is then cut into cubes, creating a mixture of whey and curd. This mixture is then cooked and pressed to release the whey from the curd, resulting in the final product.
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Frequently asked questions
Cheese curds are moist pieces of curdled milk, eaten either alone as a snack, or used in prepared dishes. They are most often consumed throughout the northern United States and Canada. They are known for their mild milky flavour, springy texture, and the signature squeak they make against your teeth.
Cheese curds are made from fresh pasteurized milk to which cheese culture and rennet are added. After the milk curdles, it is then cut into cubes, resulting in a mixture of whey and curd. This mixture is then cooked and pressed to release the whey from the curd, creating the final product.
Yes, soft cheeses are made from curds. When making cheese, milk is heated and coagulated, causing the curds to separate from the whey. The curds are then pressed together in a mould to form a wheel or block of cheese. Soft cheeses are made from these curds, which are typically formed during the cheese-making process.
