Patrick Oconnell
Cheese curds are a beloved snack, especially in the Midwest, Quebec, and Wisconsin, where they are considered a local delicacy. They are often made from young cheddar cheese that has not undergone the aging process, resulting in a fresh, bouncy, or rubbery texture. The defining characteristic of cheese curds is the squeak they produce when bitten into, which is best experienced within the first 24 hours of making. While they are typically enjoyed fresh, cheese curds can also be fried, baked, or served as an ingredient in dishes like poutine, a Quebec specialty. When frying, it is crucial to maintain a consistent oil temperature, adding a small batch of curds at a time to achieve a golden brown exterior with a melted cheese center. For those who prefer their cheese curds chilled, refrigeration or freezing can enhance texture and is recommended for breaded curds. Whether enjoyed warm and squeaky or fried with a crispy coating, cheese curds offer a versatile and indulgent culinary experience.
| Characteristics | Values |
|---|---|
| Best way to consume | Fresh, within 24 hours of being made |
| Texture | Springy, rubbery, bouncy |
| Taste | Mild |
| Colour | Yellow, orange, white |
| Defining characteristic | Squeak against teeth when bitten into |
| How to serve hot | Fry in oil, dip in batter, coat in breadcrumbs |
| How to serve cold | Toppings for pizza, burgers, salads, cocktails, etc. |
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What You'll Learn
- Cheese curds are best served fresh, ideally within 24 hours of being made
- To reheat, place in an air fryer at 350°F for 5-8 minutes
- Frying cheese curds: heat oil to 375°F and fry until golden brown
- Cheese curds are a key ingredient in poutine, a Quebec dish
- Cheese curds can be served as a skewer to garnish a Bloody Mary
Cheese curds are best served fresh, ideally within 24 hours of being made
Cheese curds are at their best when served fresh, ideally within 24 hours of being made. They are a popular delicacy in the Midwest, and are often deep-fried and dipped in a tangy aioli, or enjoyed straight out of the bag. The "squeak" when biting into a fresh cheese curd is considered its defining characteristic, and this is lost after 12 hours, even when refrigerated. Cheese curds can be refrigerated or frozen, but this affects their texture, making them less fresh and "squeaky".
If you're looking to serve cheese curds fresh, it's best to eat them within 24 hours of making or buying them. In Wisconsin, the heart of cheese curd culture, locals line up at cheese shops and farmers' markets to buy fresh cheese curds, still warm, straight off the delivery truck. This emphasis on freshness is why it's rare to find cheese curds outside of the Midwest.
If you're serving cheese curds fresh, they can be enjoyed as a snack, or as a topping on salads, pizzas, or burgers. They can also be used to garnish cocktails, such as a Bloody Mary, or a martini, where a small cheese curd can be stuffed inside a green olive. Cheese curds can also be skewered with basil and a cherry tomato for a Caprese-style appetizer, or with grapes and fresh mint for a Middle Eastern-inspired snack.
If you're serving cheese curds fried, it's best to fry them and eat them on the same day. To fry cheese curds, set up three separate bowls: one with flour and salt, another with beaten eggs, and the last with breadcrumbs. First, dip the curds in the egg mixture, then coat them in the flour mixture, before dipping them back into the egg, and finally into the breadcrumbs. Freeze the prepared curds for about 40 minutes to firm them up. Then, heat oil in a pan or deep fryer to 370-375°F, and fry the curds in batches until golden brown. Serve hot, with dipping sauces such as marinara, ranch, honey mustard, garlic aioli, chipotle aioli, or burger sauce.
Whether served fresh or fried, cheese curds are best enjoyed as close to the time of making or buying as possible, to truly appreciate their unique, "squeaky" freshness.
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To reheat, place in an air fryer at 350°F for 5-8 minutes
Cheese curds are a beloved delicacy in the Midwest, particularly in Wisconsin, where they are often eaten straight out of the bag. They are also a key ingredient in poutine, a popular Canadian dish where cheese curds are served on top of French fries and smothered in hot gravy.
Freshness is critical when it comes to cheese curds. The sweet spot is within the first 24 hours after they are made, and they are best eaten within three days to enjoy that iconic squeak when bitten into. After 12 hours, even when refrigerated, they start to lose their freshness and that distinctive squeak.
If you have leftover fried cheese curds, you can reheat them in an air fryer. Simply place them in the air fryer basket and set the temperature to 350°F. Allow them to reheat for 5-8 minutes, or until they are golden brown and crispy on the outside. It is recommended to shake the basket or use tongs to turn the cheese curds halfway through to ensure even cooking. Once they are done, remove them from the air fryer and place them on paper towels to absorb any excess oil. Allow them to cool briefly before serving with your favourite dipping sauce.
Reheating fried cheese curds in an air fryer helps recreate that sought-after freshness and squeakiness of freshly made cheese curds.
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Frying cheese curds: heat oil to 375°F and fry until golden brown
Frying cheese curds is a straightforward process, but it requires precision and caution. To begin, heat oil in a deep fryer, Dutch oven, or large cast-iron skillet. The oil should reach a depth of about 1-2 inches, or about 4 inches if you're using a deep fryer or Dutch oven. The ideal temperature for frying cheese curds is 375°F, so use a thermometer to monitor the heat carefully.
While the oil is heating, prepare the batter. In a large bowl, whisk together dry ingredients such as flour, baking powder, garlic powder or garlic salt, and onion powder. You can also add baking soda for extra crunch. Next, stir in wet ingredients like buttermilk, egg, and club soda or beer. Continue whisking until you achieve a smooth, consistent batter. If the batter becomes too thick, you can adjust the consistency by adding more buttermilk. However, be cautious not to add too much liquid, as this will affect the batter's ability to adhere to the cheese curds.
Once the batter and oil are ready, it's time to coat the cheese curds. Carefully dip a few cheese curds at a time into the batter, ensuring they are thoroughly coated. Then, gently place them into the hot oil, being careful not to overcrowd the pan, as this can cause the oil temperature to drop. Fry the cheese curds for about 1 minute, flipping them halfway through to ensure even cooking. Keep a close eye on them, as they can go from golden brown to overcooked in a matter of seconds.
When the cheese curds have reached the perfect golden brown colour, it's time to remove them from the oil. Use a slotted spoon to transfer the fried cheese curds to a paper towel-lined plate or a wire rack placed over a baking dish to allow any excess oil to drip off and for the curds to drain. Repeat this process with the remaining cheese curds, maintaining the oil temperature at 375°F throughout the frying process. Serve your freshly fried cheese curds immediately to enjoy them at their crispy, gooey best.
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Cheese curds are a key ingredient in poutine, a Quebec dish
Cheese curds are best served and eaten fresh, ideally within 24 hours of being made, as this is when they are at their squeakiest and tastiest. They can be eaten straight out of the bag, or deep-fried and dipped in aioli. Cheese curds are also commonly used as toppings for pizzas and burgers.
To reheat cheese curds, you can use an air fryer, an oven, or hot water. Using an air fryer or an oven will give the cheese curds a melty gooey texture, while immersing them in hot water will bring them to room temperature, which is ideal for serving with poutine.
Poutine is a Quebec dish that consists of french fries, hot gravy, and cheese curds. The dish was created in the Centre-du-Québec area in the late 1950s and is now considered one of the most quintessential Canadian dishes. Cheese curds are a key ingredient in poutine, as they add a unique texture and flavour to the dish. The curds are typically layered on top of the fries and then covered in hot gravy, which melts the cheese. The hot gravy is usually poured over room-temperature cheese curds so that they are warmed without melting completely. This allows the cheese curds to retain their signature squeakiness, which is considered an important characteristic of fresh cheese curds.
When preparing poutine, it is important to control the temperature, timing, and order in which the ingredients are added to achieve the right food textures. The fries should be fried or baked and then seasoned with salt while still warm. Hot gravy is then added to the fries, followed by the cheese curds. The dish should be served immediately, as the texture, temperature, and viscosity of the ingredients will continuously change as the food sits.
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Cheese curds can be served as a skewer to garnish a Bloody Mary
Cheese curds are best enjoyed fresh, ideally within 24 hours of being made. After 12 hours, they lose their "fresh" characteristics, and after 3 days, they lose their iconic squeak. If you're not eating them fresh, you can reheat them in an air fryer or oven, or immerse the whole container in hot water to bring them to room temperature.
Cheese curds are often deep-fried and dipped in aioli, or served as poutine, a Quebec dish where cheese curds are layered on top of French fries and smothered in hot gravy. They can also be eaten straight out of the bag, sprinkled on pizza, or used as a burger topping.
Cheese curds can also be served as a skewer to garnish a Bloody Mary. This is a unique and tasty way to showcase their irregular shapes. To make a skewer, cut beef sticks into small chunks and alternate them with white cheese curds on a skewer. You can also make a Caprese-style skewer by adding basil and cherry tomatoes, or go in a Middle Eastern direction by skewering them with grapes and fresh mint. For a classic Bloody Mary, try skewering yellow cheddar cheese cubes with pickle chunks. If you're feeling fancy, use mini mozzarella balls or feta cheese.
For the ultimate Wisconsin-style Bloody Mary, include bacon-wrapped cheese curds. If you're making these skewers ahead of time, place them on a plate, cover them with plastic wrap, and store them in the refrigerator.
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Frequently asked questions
Frying is a popular way to serve cheese curds hot. Coat the curds in a mixture of flour, egg, and breadcrumbs, then deep fry in oil at 370-375°F until golden brown. Serve with marinara and ranch dipping sauce.
Cheese curds can be served cold as part of a salad. They can also be skewered with other ingredients such as basil and cherry tomatoes to make an appetizer or garnish for a cocktail.
Fried cheese curds can be reheated in an air fryer at 350°F for 5-8 minutes. They can also be reheated in an oven at 400°F for 5-8 minutes.
Cheese curds are best eaten fresh, ideally within 24 hours of being made, while they still have their characteristic "squeak". They can be eaten up to three weeks after being made, but after three days they will lose their "squeak" and be more like regular cheese.
Cheese curds are the fresh curds of cheese, often cheddar, that haven't been aged. They have a mild flavor and a springy or rubbery texture. They are popular in the Midwest and Quebec.
