Randy Chandler
Wisconsin cheese curds are a beloved delicacy in the Midwest, with a mild flavour and a firm, springy texture. They are the youngest form of cheese, made from curds that are taken out of the cheese vat before being pressed into Cheddar or Colby. The curds are then cut, wrapped, labelled, and shipped. This process has been practised in Wisconsin for over 100 years, with thousands of factories across the state's countryside producing cheese curds daily.
| Characteristics | Values |
|---|---|
| Texture | Firm and springy |
| Flavor | Mild |
| Color | Creamy white, yellow or orange |
| Preservation | Should be consumed within 2 weeks or frozen |
| Storage | Can be stored in the freezer for up to 6 months |
| Best served | Fresh and warm |
| Ageing | Begins ageing at room temperature after 24 hours |
| Refrigeration | Can be stored in the refrigerator for up to 3 weeks |
| Squeakiness | Loses its squeak after 12 hours of refrigeration |
| Nutrients | Good source of zinc, phosphorous, vitamins A and B12, protein, calcium and selenium |
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What You'll Learn
The cheese-making process
Wisconsin cheese curds are made from a combination of milk, cultures, and annatto, an ingredient derived from achiote tree seeds that gives the curds their yellow colour. The cheese-making process typically begins with milk, which is sourced from local family farms. Cheese makers then add cultures to the milk, causing curds to form. At this stage, annatto is added to give the curds their distinctive colour.
After the whey separation step, the curds are removed from the cheese vat and can be sold as they are or pressed into blocks of Cheddar or Colby cheese. The pressing process involves cutting and wrapping the cheese before allowing it to cure for several months or years, depending on the desired level of ageing.
Cheese curds are considered the youngest form of cheese and are known for their creamy goodness and squeaky freshness. They are best enjoyed when fresh and warm, ideally the same day they are made, as they begin to age at room temperature after 24 hours. To preserve their squeakiness, curds should be kept at room temperature and consumed within a couple of days. However, they can be stored in the refrigerator for up to three weeks or frozen for up to six months.
The size of cheese curds can vary, ranging from as small as a molar tooth to as large as a crumpled-up dollar bill. They are often deep-fried and served with dipping sauces, but they can also be enjoyed plain or baked. Cheese curds are a good source of nutrients, providing zinc, phosphorus, vitamins A and B12, protein, calcium, and selenium.
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How to eat them
Cheese curds are the youngest form of cheese, produced during the cheese-making process after the whey separation step. They are a big deal in Wisconsin, with a mild flavour and a firm, springy texture.
When it comes to eating Wisconsin cheese curds, there are a few things to keep in mind. Firstly, it is best to eat them fresh, ideally within a day of being made, and at room temperature to preserve their signature "squeakiness". If you can get them straight from the factory while they are still slightly warm, even better! However, if your curds are a few days old and have lost their squeak, you can pop them in the microwave for 10-15 seconds to renew it. Alternatively, you can freeze them for up to six months and then reheat them later.
While there is no wrong way to eat Wisconsin cheese curds, the local preference is to deep-fry them and serve them with dipping sauces. You can also enjoy them as a plain snack straight out of the bag, or even as a topping on a burger.
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How to store them
Cheese curds are the youngest form of cheese, produced during the whey separation step, before being pressed into blocks of cheese. They are best enjoyed fresh, ideally within a day of being made, and stored at room temperature to preserve their signature squeakiness. However, if you want to store them for longer, there are a few things to keep in mind.
Firstly, if you have purchased cheese curds that are vacuum-sealed and safe outside of refrigeration, make sure to open the package and store them in the refrigerator as soon as they arrive. This will ensure the best quality and prolong their shelf life. Refrigerated cheese curds can last for up to three weeks, but they will lose their squeak after 12 hours, even when stored in the fridge. If you want to restore the squeakiness, you can try warming them in the microwave for 10-15 seconds.
If you have purchased fresh cheese curds from a local producer or cheese factory, they are likely to be perishable and should be consumed within a couple of days. Enjoy them as soon as possible to savour their optimal flavour and texture. If you need to store them, keep them at room temperature for the first day to maintain their squeak, and then transfer them to the refrigerator for up to two weeks.
For longer-term storage, freezing is an option. Cheese curds can be frozen for up to six months. However, freezing may affect their texture and flavour, so it is recommended to consume them within two weeks of purchase and store them in the refrigerator to maintain the best quality.
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Why they squeak
Wisconsin cheese curds are the youngest form of cheese. They are made from the curds that are taken out of the cheese vat before being pressed into Cheddar or Colby. They are oddly shaped, with a creamy white or yellow/orange color. The yellow color is due to the addition of annatto, an ingredient from achiote tree seeds.
Now, onto the squeak. When you bite into a fresh cheese curd, you will hear a distinct squeak. This sound is caused by the elastic protein strands in the curd as they rub against the smooth enamel of your teeth. The sensation is similar to pinching a mouse. It is a unique experience that is difficult to understand without trying it for yourself. The squeakiness of the cheese curds can be preserved by keeping them at room temperature, but only for a couple of days. If the curds lose their squeak, they can be renewed by microwaving them for 10-15 seconds. However, fried or baked cheese curds will not squeak, only fresh ones will.
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Why they're a big deal in Wisconsin
Wisconsin cheese curds are a big deal because of their history, taste, and texture. They have been a part of Wisconsin's culture and cuisine for over 100 years. In the 1920s, there were an estimated 2,800 cheese factories in Wisconsin, with most of them producing cheddar cheese. This meant that cheese curds, a natural by-product of the cheese-making process, were readily available to the people of Wisconsin. They could simply walk into a nearby factory and ask for curds, and it became common to eat them fresh and warm, straight out of the vat.
The taste and texture of cheese curds are also unique. They are described as having a mild flavour and a firm, springy texture. They are oddly shaped and come in various sizes, with a creamy white, yellow, or orange colour. The yellow colour is achieved by adding annatto, an ingredient derived from achiote tree seeds. A fresh Wisconsin cheese curd is also famous for its "`squeakiness", caused by the elastic protein strands in the curd rubbing against the enamel of the teeth when bitten into. To preserve this squeakiness, the curds should be kept at room temperature and consumed within a couple of days, as they start to age after 24 hours.
The popularity of cheese curds in Wisconsin is also attributed to the state's dairy industry and its reputation for producing high-quality cheese. Wisconsin is known as America's Dairyland, and according to the World Championship Cheese Contest judges, the state is home to some of the best cheesemakers. The state has a long history of dairy farming, with milk for cheese production sourced from local family farms.
Today, Wisconsin cheese curds are enjoyed in various ways, including deep-fried with dipping sauces, as a plain snack straight out of the bag, or even as a topping on a burger patty. The annual National Cheese Curd Day on October 15 celebrates this beloved Wisconsin delicacy.
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Frequently asked questions
Wisconsin cheese curds are the youngest form of cheese, a natural part of the cheese-making process. They are oddly shaped, with a creamy white or yellow/orange color.
First, milk is sourced from local family farms. Then, cheese makers add the cultures, forming the curd. After the whey separation step, curds are taken out of the cheese vat before being pressed into Cheddar or Colby.
It is best to eat cheese curds before they are a day old. They can be kept fresh at room temperature to preserve their squeakiness, but only for a couple of days. They can be stored in the refrigerator for up to three weeks, but they will lose their squeak after 12 hours.
Wisconsinites typically eat their cheese curds deep-fried with dipping sauces. They can also be baked or microwaved.
Wisconsin cheese curds can be purchased online and shipped directly to your door. They can also be found at local factories and restaurants in Wisconsin.
