Kamil Perry
White cheddar cheese curds are a fun, high-protein snack for both kids and adults. They are the youngest form of cheese and are made from the natural cheese-making process. Cheddar cheese curds are a great addition to many recipes, adding a chewy texture to burgers, meatloaf, hot dishes, and pizza. They can also be enjoyed as a snack, with green grapes, or crumbled over salads for a big cheesy flavor. To enhance the flavor, heat them in the microwave for a few seconds.
How to cook white cheddar cheese curds
| Characteristics | Values |
|---|---|
| Serving size | 1/4 cup (28g) |
| Calories | 120 |
| Ingredients | Cultured Pasteurized Milk, Salt, Enzymes |
| Texture | Firm, springy |
| Flavor | Mild |
| Preparation | Microwaving for a few seconds |
| Pairings | Green grapes, burgers, meatloaf, hot dish, pizza, salads |
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What You'll Learn
Using the microwave
Microwaving is a quick and easy way to cook white cheddar cheese curds. If you are looking to restore the squeakiness of your cheese curds, simply microwave them for a few seconds. Place 5 or 6 cheese curds on a plate and microwave until the edges are brown. The curds will melt together, but the result is fantastic.
Microwaving is also an option for reheating leftover fried cheese curds. However, it is not recommended as it can make them soggy. A better option is to warm them in a 350°F oven for 5-7 minutes until heated through.
If you are short on time or want to avoid turning on the oven, you can give the microwave a try. Just be aware that the texture may not be as crispy as when they are freshly fried or reheated in the oven.
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Making poutine
Poutine is a Canadian dish consisting of fries, gravy, and cheese curds. The cheese curds used in poutine are typically young white cheddar, though some fromageries use gouda. If you can't get cheese curds, mozzarella is the closest substitute, but it should be torn into chunks rather than shredded to avoid melting completely.
Making the Cheese Curds
To make the cheese curds, start by pouring milk into a sterilized pot. Add 1/2 teaspoon of calcium chloride and a pack of C201 Thermophilic Culture to the milk, then keep it at 96°F for 30 minutes. Next, add 1/2 teaspoon of liquid rennet to 1/4 cup of cool water, then gently stir this into the milk for about 30 seconds. The milk will begin to gel in 6-10 minutes, and in 18-25 minutes, it should be firm. Cut the curd surface into 3/4-inch cubes, then wait 3 minutes before stirring. Keep the temperature at 96°F, and as you stir, the curds will become smaller.
Once the curds are cooked, transfer them to a cloth-lined colander to drain. Gather the corners of the cloth and hang it for 15-20 minutes, then twist the cloth tight to press the curds together. Place a small plate on top of the curds and weigh it down with 8 pounds of weight. Let it set for 1-3 hours, then break the curd mass into bite-sized pieces and toss with salt.
Frying the Fries
Add your fries to oil heated to 300°F and cook for 5-8 minutes, until the potatoes just start to cook but are not browned. Remove the potatoes from the oil and scatter them on a wire rack. Increase the oil temperature to 375°F, then return the potatoes to the fryer and cook until they are golden brown. Remove them to a paper towel-lined bowl.
Assembling the Poutine
Add the fried fries to a large, clean bowl and season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and toss the fries with tongs. Add more gravy as needed to coat the fries. Finally, add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper and enjoy!
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Adding to salads
White cheddar cheese curds are a versatile ingredient that can be used in a variety of dishes, including salads. Here are some tips and ideas for adding white cheddar cheese curds to your salads:
Choosing the Right Cheese Curds
Start by sourcing fresh and high-quality white cheddar cheese curds. Cheese curds are freshest within a day of production, so try to find a local cheesemaker or visit a farmer's market to get the best product. If you don't have access to fresh cheese curds, you can also make them at home using a simple recipe that involves heating milk, adding salt, and draining the curds.
Preparing the Cheese Curds
You can choose to use the cheese curds as they are or fry them before adding them to your salad. Frying the cheese curds will give them a golden brown exterior and a melted interior. To fry the cheese curds, coat them in a batter made from buttermilk, flour, baking soda, garlic salt, and egg. You can also add a small amount of beer to the batter for extra flavour. The optimal temperature for frying the coated cheese curds is 375°F, and it's important to ensure the curds are completely covered in oil while frying. Fry 6 to 10 curds at a time to maintain the desired oil temperature. Drain the fried cheese curds on paper towels and set them aside.
Creating the Salad
For a simple salad, combine fresh, locally grown lettuce, cucumbers, and tomatoes. You can also add other local produce of your choice. Slice or dice the vegetables and cheese curds into bite-sized pieces. Toss the ingredients together in a bowl, adding your choice of salad dressing. A balsamic vinaigrette or Italian dressing pairs well with the cheese curds. You can also experiment with different flavours of cheese curds, such as garlic and herb, pizza, or jalapeño, to enhance the flavour of your salad.
Middle Eastern-Inspired Fattoush Salad
Cheese curds are a unique addition to a Middle Eastern-inspired fattoush salad. Fattoush is a Lebanese dish that traditionally includes stale pita bread, chopped vegetables like cucumbers, tomatoes, radishes, scallions, parsley, and mint, and a variety of herbs. The cheese curds add protein and a crunchy texture to this colourful salad. You can also include crispy fried or baked pita wedges to your fattoush for extra texture and flavour.
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Pairing with grapes
White cheddar cheese curds are the youngest form of cheese, made from the natural cheese-making process. They are creamy, salty, and bite-sized, and are often referred to as "squeaky cheese".
When it comes to pairing white cheddar cheese curds with grapes, there are a few things to consider. Firstly, grapes contain tannins, which are naturally occurring compounds found in their skins, seeds, and stems. These tannins can sometimes make the cheese taste bitter, particularly if the cheese has a delicate or mild flavor like white cheddar cheese curds. This bitterness is more likely to occur when pairing grapes with softer, bloomy, or washed-rind cheeses. It is less likely to happen when pairing grapes with hard cheeses.
To test whether grapes are affecting the flavor of your white cheddar cheese curds, start by tasting the cheese on its own. Then, try eating the grapes and cheese together. If you notice a change in the taste of the cheese, it may be due to the tannins in the grapes.
However, some people enjoy pairing grapes with their cheese, as the sweetness of the grapes can complement the saltiness of the cheese. If you want to pair white cheddar cheese curds with grapes, consider the following tips:
- Choose firm, springy, and mild-flavored white cheddar cheese curds.
- Look for high-quality, fresh grapes that are mildly sweet.
- Wash and dry the grapes before serving to remove any residue that might affect the flavor of the cheese.
- Serve the white cheddar cheese curds and grapes at room temperature to fully appreciate the flavors.
- For a portable snack, place the white cheddar cheese curds and grapes in a sealable container to enjoy on the go.
- If you want to add a crunchy texture to your snack, you can microwave the white cheddar cheese curds for a few seconds until the edges are slightly browned. Just be careful not to overdo it, as melted cheese may be more challenging to eat with grapes.
While there are mixed opinions on pairing grapes with white cheddar cheese curds, ultimately, it comes down to personal preference. If you enjoy the combination, go for it! Experiment with different varieties of grapes and white cheddar cheese curds to find your favorite pairing.
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Shipping and storage
When it comes to shipping and storing white cheddar cheese curds, there are several important considerations to keep in mind. Firstly, cheese curds are highly perishable, so prompt refrigeration upon receipt is crucial. They are typically shipped chilled, not frozen, to preserve their texture and freshness. Some suppliers, such as Tillamook, ship their cheese curds cold with an insulated liner and ice pack to maintain optimal quality during transit.
For storage, it is essential to keep the cheese curds refrigerated or frozen to extend their shelf life. They should be stored in a refrigerator or chiller to retain their freshness and flavour. The ideal storage temperature range for cheese curds is between 35°F and 40°F (1.6°C to 4.4°C). At these temperatures, the cheese curds will remain fresh and safe to consume.
Additionally, cheese curds should be consumed within a few days of purchase or production. They have a shorter shelf life compared to aged cheddars, typically lasting around 7 days from the date of packaging. To maximize their lifespan, it is recommended to store them in an airtight container or sealed bag to prevent spoilage.
Proper handling and storage of white cheddar cheese curds are crucial to maintain their quality and safety. By following these guidelines, you can ensure that your cheese curds remain fresh, tasty, and suitable for consumption.
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Frequently asked questions
Place 5 or 6 curds on a plate and microwave until the edges are brown and the curds melt together.
White cheddar cheese curds have a shorter shelf life than aged cheddars and are usually delivered with only 7 days until expiration.
White cheddar cheese curds can be eaten as a snack or used in recipes in place of shredded cheese. They can be added to burgers, meatloaf, hot dishes, pizza, or salads.
One fun recipe that uses white cheddar cheese curds is Poutine, a dish of French fries and cheese curds topped with brown gravy.
To restore the fresh squeakiness of your white cheddar cheese curds, simply microwave them for a few seconds.
