Patrick Oconnell
Cheese curds are moist pieces of curdled milk, often eaten as a snack or used in dishes like poutine. They are made by heating fresh, pasteurized milk and adding bacterial starter cultures and a coagulant called rennet, which causes the milk to curdle. The curdled milk is then cut into cubes, forming a mixture of whey and curd. This mixture is cooked and pressed to release the whey from the curd, resulting in cheese curds. The curds are then pressed together, stacked, and salted to maintain pH and flavour. They are often breaded and deep-fried, especially in Wisconsin, and can be flavoured with ingredients like jalapeño, garlic, herbs, or spice blends.
How Cheese Curds Are Made
| Characteristics | Values |
|---|---|
| Ingredients | Fresh pasteurized milk, cheese culture, rennet |
| Process | Milk is heated, bacterial starter cultures are added, rennet is added, milk curdles, curdled milk is cut into cubes, mixture is cooked and pressed to release whey from the curd |
| Texture | Springy or rubbery |
| Taste | Mild |
| Colour | White, yellow, orange |
| Preservation | Stored in a zip lock bag in the fridge |
| Additives | Salt, calcium chloride |
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What You'll Learn
Milk pasteurisation
The process of milk pasteurisation typically involves heating the milk to a precise temperature of around 72°C (161°F) for about 15 seconds. This temperature is hot enough to kill most bacteria and microorganisms that could cause spoilage or foodborne illnesses. The milk is then rapidly cooled to prevent overheating, which can affect its taste and nutritional value.
During pasteurisation, the milk is typically heated in an open vat or a large stainless-steel tank. This heating process is essential because it causes the milk proteins to change structure, which aids in the formation of curds later in the cheese-making process.
After pasteurisation, the milk is ready for the addition of bacterial starter cultures and rennet, a natural coagulant. The starter cultures introduce specific bacteria that aid in the cheese-making process, while the rennet helps to coagulate the milk, causing it to thicken and eventually form curds.
The pasteurisation process is a delicate balance between heating the milk enough to destroy harmful bacteria and preserving its nutritional value and taste. Overheating the milk can affect the flavour and texture of the final cheese curd product. Therefore, precise temperature control is essential during this step.
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Curds and whey separation
Cheese curds are made from fresh pasteurized milk to which cheese culture and rennet are added. The process of making cheese curds begins by heating an open vat of fresh, pasteurized milk. Bacterial starter cultures are then added, along with a natural coagulant called rennet. This microbial compound can be derived in multiple ways, but most US-based cheesemakers use a fermenter-grown version derived from bacteria. Rennet is a class of enzymes that can coagulate milk, using calcium as a glue. The best type of enzyme for this purpose is called chymosin, which is produced by a bacteria found in the fourth stomach of some grass-eating animals.
Once the milk curdles, it is cut into cubes using a cheese harp, 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. The curds are pressed together to form a slab or cheese mat, and these mats are stacked on top of one another to help drive out additional moisture. After repeating the process a few times, the mats are run through a curd mill, and the curds are cut into bite-sized pieces. They are then given a quick wash, and workers sprinkle the fragments with salt, which helps maintain pH and flavour. The separated cream can be used to make butter, and the whey can be processed and sold as "Whey Protein".
The curds have a mild flavour and are sometimes slightly salty. They are often consumed as a snack, finger food, or an appetizer. They can be served alone, dressed with additional flavourings, or with other foods such as small smoked sausages or cured pork. Examples of flavourings include jalapeño chili peppers, garlic, herbs, or spice blends. In Wisconsin, cheese curds are typically orange or yellow in colour and have a slightly different texture from other varieties. They are often breaded and deep-fried. In Quebec, cheese curds are a main ingredient in poutine, which is made of French fries topped with cheese curds and gravy.
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Draining and cheddaring
The process of making cheese curds involves several steps, two of which are draining and cheddaring. Draining refers to the step in the cheese-making process where the whey is expelled from the curds. The curds are cut into smaller pieces, and the smaller the pieces, the more liquid is drained from them. This step determines the texture and moisture content of the final product. The more liquid that is drained, the firmer the cheese will be.
Cheddaring is a process unique to the making of cheddar cheese. It involves cutting the curds into smaller pieces and pressing them together into slabs. These slabs are then stacked on top of each other, and the weight of the slabs pressing down forces out even more moisture. The slabs are then cut up again, pressed into slabs, and stacked again. Cheddaring gives the cheese its dense, layered texture.
The process of cheddaring can be quite complex and time-consuming, especially for those new to the process. It is often done by hand, which can be physically demanding. However, it is said to become easier with practice and can even be therapeutic for some.
The final product of these processes is a substance with about the same firmness and density as cheese but with a springy or rubbery texture. Fresh cheese curds are known for their "'squeak'" when bitten into, which is caused by the release of moisture from the curds. This characteristic is lost after 12 hours, even when refrigerated, but it can be preserved by keeping the curds at room temperature.
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Cutting and moulding
After milk coagulation, the newly formed curd is cut to initiate moisture loss. The curd mass is cut, moisture is lost, and protein and fat are concentrated to form the cheese body. This moisture loss is known as whey expulsion or syneresis. The curd is cut into smaller pieces to achieve a drier cheese. The total cutting time should not exceed 10 minutes, and preferably less than 5 minutes, as the curd is continually changing during the cutting process. The knives should be pulled quickly through the curd so they cut the curd cleanly, rather than push it around the vat.
The size of the curd depends on the type of cheese being made. For softer cheeses like Brie, larger curd sizes are used to retain moisture, whereas harder cheeses like Parmesan require smaller curd sizes. The curd size also depends on the equipment being used, with automated cheese knives in a double 'o' vat determining curd size based on the design of the vat and agitators, the speed of cutting, and the duration of cutting.
After cutting, the curds are usually allowed to rest in a process called "healing". They are then heated and stirred, resulting in further moisture loss. The amount of moisture lost is a function of the surface area of the newly formed curd particles. The curds are then put into moulds. Cheesecloth, a lightweight cotton gauze fabric, is used to drain and wrap the curds during the cheese-making process.
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Flavouring and preservation
Cheese curds are known for their mild flavour, but their taste can vary depending on the process by which they are made. They are often described as having a "squeak" when bitten into, which is considered a defining characteristic of fresh cheese curds. This "squeakiness" is best preserved by storing the curds at room temperature, rather than refrigeration. They can also be stored in the freezer for up to four months, but they will lose their "squeak" and freshness.
To enhance the flavour of cheese curds, various seasonings can be added. Examples of flavourings include jalapeño chilli peppers, garlic, herbs, and spice blends such as Cajun seasoning. Garlic and dill on cheddar curds is a popular combination. Flavours are typically added to the curds after they leave the vat and before they are packaged, while they are still warm.
The colour of cheese curds can vary between white and orange, depending on the source of milk and the cheesemaking process. The orange hue associated with cheddar cheese is achieved by adding annatto seed extract, which is generally flavourless. Therefore, the difference in colour between white and orange cheese curds does not significantly impact their taste.
To extend the shelf life of cheese curds, they are typically stored in a refrigerator, which can help maintain their freshness for about a day. However, refrigeration can cause a loss of the "squeakiness" associated with fresh cheese curds. Storing them at room temperature can preserve this characteristic. Additionally, salt is added to the curds to enhance their flavour and extend their freshness.
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Frequently asked questions
Cheese curds are made from fresh pasteurized milk to which cheese culture and rennet are added.
The process of making cheese curds involves heating fresh pasteurized milk and adding bacterial starter cultures and a natural coagulant called rennet. After the milk curdles, it is cut into cubes using a cheese harp, resulting in a mixture of whey and curd. This mixture is then cooked and pressed to release the whey from the curd, forming the final product.
Cheese curds have a mild flavor and a springy or rubbery texture. Fresh curds produce a "squeak" when bitten into, which is considered a defining characteristic.
Cheese curds can be eaten alone as a snack or used in prepared dishes. They are often served deep-fried, breaded, or skewered. In Quebec, cheese curds are a main ingredient in poutine, which consists of French fries topped with cheese curds and gravy.
