Randy Chandler
Cheese curds are bite-sized bits of unaged cheese formed during the cheese-making process. They are often made from cheddar, though other varieties exist, and are known for their mild flavour, rubbery texture, and defining characteristic: a squeak when bitten into. This squeak is caused by the resistance of long strands of milk protein binding together and rubbing against the enamel of the teeth.
| Characteristics | Values |
|---|---|
| Main Ingredient | Milk |
| Temperature | 96°F |
| Time | 90 minutes |
| Color | Yellow, orange, or white |
| Texture | Springy or rubbery |
| Flavor | Mild |
| Firmness | Same as cheese |
| Preservation | Can be frozen for up to 4 months |
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What You'll Learn
Cheese curds are made of fresh, unaged cheese
The fresher the cheese curd, the squeakier it will be. This sound begins to fade after a day of manufacture, and refrigeration causes it to be lost more quickly than room temperature storage. Freezing cheese curds will result in the loss of the squeak and a reduction in freshness. Cheese curds can be frozen for up to four months, but they are best consumed within hours of production.
Cheese curds are created during the cheesemaking process, when small curds stick together into slabs. These slabs are turned and stacked to remove excess whey and air, resulting in smooth mats that are then milled into larger curds. Instead of being moulded into a cheese wheel, cheese curds are sliced and bagged to be sold immediately.
The American variety of cheese curds are usually yellow or orange, like most American cheddar cheese. Other varieties, such as the Québécois and New York types, are similar in colour to white cheddar. Flavoured cheese curds have become popular, with examples including Cajun, olive, horseradish, garlic, scorpion pepper, and ranch.
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They are usually made from cheddar
Cheese curds are often made from cheddar cheese. They are fresh, bite-sized bits of unaged cheese formed during the cheese-making process. The American variety of cheese curds are usually yellow or orange in colour, like most American cheddar cheese. Other varieties, such as the Québécois and the New York varieties, are comparable in colour to white cheddar cheese.
Cheese curds are made from the long strands of milk protein that bind together. When bitten into, these strands rub against the enamel of the teeth, creating a tiny, audible squeak. The defining characteristic of a fresh curd is its squeak, which fades about a day after manufacture. The sound is caused by the resistance of the long strands of protein against the enamel of the teeth.
Cheddar cheese is made through a process called "cheddaring". In this process, small curds stick together into slabs, which are turned and stacked repeatedly to remove excess whey and air. This results in smooth, homogenous mats that are then milled into larger curds. The cheddaring process was developed to make cheddar cheese that can age for years. Ironically, the curds became a popular snack to be consumed within hours.
Some cheese curd makers break up aged cheddar into curd-like pieces and sell them as fresh curds. However, these are not true cheese curds, as they are not young cheddars that haven't been aged at all. Cheese curds have a short shelf life, so there is more profit to be made in cheese that can sit longer on shelves, which is why some manufacturers deceive consumers in this way.
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They are mild in flavour and rubbery in texture
Cheese curds are mild in flavour and rubbery in texture. They are fresh, bite-sized bits of unaged cheese formed during the cheese-making process. They are often made of cheddar, but can also be made from other types of cheese, such as mozzarella, Colby, or Monterrey Jack. The American variety of cheese curds is usually yellow or orange in colour, like most American cheddar cheese, while other varieties, such as the Québécois and New York varieties, are closer in colour to white cheddar.
The mild flavour and rubbery texture of cheese curds are due to the fact that they are made from fresh, unaged cheese. The cheese-making process involves separating the curds from the whey and then slicing and bagging the curds to be sold immediately. This is in contrast to aged cheeses, which are allowed to sit and age for a period of time before being sold.
The rubbery texture of cheese curds is also due to the presence of long strands of milk protein that bind together to form the curds. When you bite into a curd, these strands rub against the enamel of your teeth, creating a signature "squeak" that is a defining characteristic of cheese curds. The fresher the curds, the more squeaky they will be, as the sound begins to fade within a day of manufacture.
While cheese curds are typically mild in flavour, some makers experiment with different flavours, such as Cajun, olive, horseradish, garlic, scorpion pepper, and ranch. Cheese curds can be eaten fresh as a snack, deep-fried, or used in dishes such as poutine, a Quebec dish in which cheese curds are served on top of french fries and melting under hot gravy.
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Their defining characteristic is their squeakiness
Cheese curds are fresh, bite-sized bits of unaged cheese that form during the cheese-making process. They are often made of cheddar, though other varieties, such as the Québécois and the New York varieties, are roughly the same colour as white cheddar cheese. They can be eaten fresh as a snack, deep-fried, or used in other dishes, the most famous of which is poutine, a Quebec dish in which cheese curds are served layered on top of french fries, melting under steaming hot gravy.
The culturing process breaks down the long protein strands so they no longer squeak. Therefore, while Cheddar cheese is made from cheese curds, it is not squeaky because it has been cultured. Halloumi, a cheese made without being cultured, remains squeaky.
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They are a main ingredient in poutine
Cheese curds are a main ingredient in poutine, a dish that originated in Quebec in the late 1950s. Poutine is made by layering cheese curds on top of french fries and covering them with hot gravy. The cheese curds melt under the steaming gravy, creating a delicious, indulgent dish.
Poutine is considered a cultural marker and has become a symbol of Québécois culture and the province of Quebec. It has spread across Canada and is now considered the country's most famous culinary creation. Poutine is so closely associated with Canada that some consider it the country's national dish, although this is a subject of contention.
The cheese curds are what make poutine authentic. They are what set poutine apart from similar dishes like chips, cheese, and gravy, which is popular in the Isle of Man. The curds are typically made from cheddar cheese, although other varieties exist, such as Québécois and New York cheese curds, which are white in colour.
When making poutine, it is important to use fresh cheese curds to get that signature squeak. This squeakiness is a defining characteristic of cheese curds and occurs when long strands of milk protein bind together and rub against the enamel of your teeth when bitten into. The fresher the curds, the squeakier they will be, and refrigeration can cause them to lose their squeakiness and freshness.
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Frequently asked questions
Cheese curds are made of milk protein.
Cheese curds are often made from cheddar cheese, but they can also be made from other types of cheese such as mozzarella or halloumi.
Cheese curds are a main ingredient in poutine, a Quebec dish where cheese curds are served on top of french fries and melting under hot gravy. They can also be eaten as a snack, deep-fried, or used in other dishes.
Cheese curds have a mild flavor and a springy or rubbery texture. They are also known for their signature "squeak" when bitten into, caused by the resistance of long strands of milk protein rubbing against the enamel of the teeth.
