Frederic Melton
Wisconsin cheese curds are a beloved delicacy in the Midwest, known for their irresistibly fresh and creamy flavour. They are the youngest form of cheese, with a mild flavour and a firm, springy texture. The curds are taken out of the cheese vat after the whey separation step and are often enjoyed deep-fried with dipping sauces. They are oddly shaped and vary in size, with a creamy white, yellow, or orange colour—the latter achieved by adding annatto, an ingredient derived from achiote tree seeds.
| Characteristics | Values |
|---|---|
| Texture | Firm and springy |
| Flavor | Mild |
| Color | Creamy white, yellow, or orange |
| Size | Varied, ranging from small as a molar tooth to large as a crumpled dollar bill |
| Sound | Squeaky when fresh due to elastic protein strands rubbing against teeth enamel |
| Storage | Best enjoyed within two weeks, can be frozen for up to six months |
| Preparation | Deep-fried with dipping sauces, or air-fried |
| Nutrition | Good source of zinc, phosphorus, vitamins A and B12, protein, calcium, and selenium |
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Squeakiness
Wisconsin cheese curds are known for their "squeakiness", a defining characteristic of their freshness. This squeakiness is caused by the elastic protein strands in the curd as it rubs against the smooth enamel of your teeth when you bite into it. The sensation has been likened to hearing a mouse being pinched inside your head.
To preserve the squeakiness of cheese curds, it is recommended to keep them at room temperature and consume them within a couple of days. Even if refrigerated, cheese curds will lose their squeak after 12 hours, but this can be remedied by microwaving them for 10-15 seconds to renew the squeak. Fried or baked cheese curds will not squeak, only fresh ones will.
The squeakiness of Wisconsin cheese curds is a unique feature that adds to their appeal and popularity. They are best enjoyed when fresh and squeaky, providing a delightful sensory experience beyond just taste and smell. The squeakiness also indicates that the cheese curds are at their youngest and most delicate stage, as they begin to age after being left out for 24 hours.
To maximize the squeakiness of Wisconsin cheese curds, it is recommended to follow a few simple tips. Firstly, buy them fresh and warm from a store, and if possible, consume them on the same day. Secondly, if you need to store them, keep them at room temperature instead of refrigerating them, as this will help maintain their signature squeak. Lastly, if the squeakiness fades, a quick fix is to microwave the cheese curds for a few seconds to bring it back.
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Shaping and colouring
Wisconsin cheese curds are known for their irregular shape and non-uniform size, with some as large as a crumpled dollar bill and others as small as a molar tooth. The shaping process for these curds involves removing the curds from the cheese vat after the whey separation step. This step is crucial as it distinguishes cheese curds from other types of cheese. Instead of being pressed into blocks and aged like regular cheese, the curds are simply scooped out and packaged, resulting in their unique shape and texture.
The colouring of Wisconsin cheese curds can vary from creamy white to yellow or orange hues. The natural colour of cheese curds is white, but they can be coloured yellow with the addition of annatto, a natural ingredient derived from achiote tree seeds. This colouring step is optional and depends on the desired colour intensity of the final product.
Cheese curds are often enjoyed for their "squeakiness", a texture that is best preserved when they are fresh and stored at room temperature. To enhance the squeakiness, one can microwave the curds for a few seconds before serving. However, it is important to note that cheese curds have a very short shelf life and are best consumed within a day of production. If stored in the refrigerator, they can last up to three weeks but will lose their signature squeak after 12 hours.
The unique shaping and colouring process of Wisconsin cheese curds contributes to their distinct appearance, texture, and flavour. The irregular shape and creamy colour add to the appeal of these delicious snacks, which can be enjoyed plain, deep-fried, or baked.
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Storage and preservation
To preserve the signature squeakiness of Wisconsin cheese curds, it is best to keep fresh curds at room temperature and consume them within a couple of days. However, this comes at the cost of a shorter overall shelf life as cheese curds begin to age at room temperature after about 24 hours. Refrigeration prolongs the shelf life of cheese curds to up to three weeks, but they will lose their squeakiness within 12 hours. To restore the squeakiness of refrigerated cheese curds, they can be microwaved for 5 to 10 seconds.
Cheese curds should ideally be consumed or frozen within two weeks for the best flavor. Refrigerated cheese curds can be stored for up to a year, and frozen cheese curds can be stored for up to six months.
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Seasoning
Wisconsin cheese curds are made by adding cultures to milk, allowing the curd to form, and then adding any seasonings. The curds are then pressed into blocks and allowed to cure for several months or years, depending on the variety.
When it comes to seasoning Wisconsin cheese curds, there are a few options to consider. Firstly, it is important to note that the seasonings used should always be natural and simple, never artificial. One option for seasoning is to use garlic, as offered by Gardners Wisconsin Cheese. The addition of garlic can enhance the flavour of the cheese curds and give them a more savoury taste.
Another option for seasoning Wisconsin cheese curds is to use annatto, an ingredient derived from achiote tree seeds. Annatto is what gives some cheese curds their yellow or orange colour. Not only does annatto add colour, but it also imparts a mild, nutty flavour to the cheese curds. This can be a great way to enhance the taste and appearance of the cheese curds.
Additionally, some cheese makers may experiment with different herbs and spices to season their cheese curds. Common herbs that pair well with cheese include chives, thyme, and rosemary. These herbs can add a depth of flavour to the cheese curds and make them more appealing to those who enjoy herbal notes in their cheese.
It's worth noting that the seasoning process can be tailored to personal preferences. Some people may prefer a more subtle approach to seasoning, while others may enjoy a bolder, more robust flavour profile. Ultimately, the key to successful seasoning is to use high-quality, natural ingredients that complement the flavour of the cheese curds without overpowering them.
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Curing
Once the cheese is pressed into blocks, it is allowed to cure. This can take several months, or even years for aged varieties. During this time, the cheese continues to develop its flavour and texture. The curing process involves storing the cheese in a controlled environment, such as a temperature- and humidity-controlled room, to promote the growth of beneficial bacteria and moulds that contribute to the unique characteristics of Wisconsin cheese curds.
While the specific details of the curing process may vary depending on the cheese maker, the goal is to allow the cheese to mature and develop its distinct flavour and texture. Some cheese makers may use natural methods such as ageing the cheese in caves or cellars, while others may use modern techniques such as temperature-controlled rooms.
The curing process also involves turning and brushing the cheese blocks to ensure even moisture distribution and to prevent the formation of unwanted moulds. This step is crucial in developing the desired texture and flavour of the cheese curds.
After the curing process is complete, the cheese is then cut, wrapped, labelled, and shipped to customers. The entire process, from milk to curd, takes a lot of time, care, and attention to detail, but the end result is a delicious, high-quality cheese product that has made Wisconsin famous for its cheese curds.
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Frequently asked questions
Wisconsin cheese curds are made from milk, to which cheese makers add cultures. The curds are then seasoned and pressed into blocks.
Wisconsin cheese curds are the youngest form of cheese. They are made during the whey separation step of the cheese-making process, when curds are taken out of the cheese vat before being pressed into Cheddar or Colby.
Wisconsin cheese curds are oddly shaped and not uniform, with a creamy white or yellow/orange colour. The yellow colour is added using annatto, an ingredient from achiote tree seeds. Some curds are as large as a crumpled-up dollar bill, and some are as small as a molar tooth.
Cheese curds should be enjoyed or frozen within two weeks of delivery for the best flavour. They can be stored in the freezer for up to six months. To preserve their squeakiness, keep fresh curds at room temperature and eat them within a couple of days.
