Kamil Perry
Cheese curds are bits of curdled milk formed during the process of making cheese. They are eaten as a snack, finger food, or appetiser, and are also used in prepared dishes. They are consumed throughout the northern United States and Canada, and are especially popular in Wisconsin, Minnesota, and Quebec. In these places, cheese curds are often breaded and deep-fried, and served with sauces like ketchup, marinara, or ranch dressing. They are also a key ingredient in poutine, a dish that originated in Quebec, Canada, and consists of French fries topped with cheese curds and gravy.
| Characteristics | Values |
|---|---|
| What are they made of? | Moist pieces of curdled milk |
| How are they made? | Milk is heated and pasteurized, then a starter culture is added to acidify the milk and start the curdling process. Rennet is added to coagulate the milk, separating the solids from the liquid whey. |
| What do they taste like? | Mild, sometimes salty |
| What colour are they? | White, yellow, or orange |
| What do they sound like? | They are nicknamed "squeaky cheese" because fresh cheese curds make a squeaking sound when bitten into |
| How are they served? | Eaten alone as a snack, or used in prepared dishes such as poutine, or breaded and deep-fried |
| How are they stored? | Stored at room temperature to maintain freshness, but can be refrigerated or frozen |
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What You'll Learn
Cheese curds are used in poutine, a dish from Quebec
Poutine is considered a symbol of Québécois culture and the province of Quebec. It has been called Canada's national dish, though some critics argue that this label represents cultural appropriation of the Québécois or Quebec's national identity. Poutine is celebrated in many annual festivals in Quebec, the rest of Canada, and the United States.
The dish emerged in the Centre-du-Québec region in the 1950s, though its exact origins are uncertain, and there are several competing claims regarding its invention. It has been mocked in the past as a culinary invention, used as a means to stigmatise Quebec society. However, younger generations have reappropriated poutine as a symbol of cultural pride.
Today, poutine is a beloved dish, not only in Canada but also internationally. It has spread to the United Kingdom, Korea, Russia, and France, where it has gained mainstream media attention. The dish is often served with various toppings, creating an irresistible comfort food that blends textures and flavours harmoniously.
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They can be eaten alone as a snack
Cheese curds are a versatile food that can be eaten in a variety of ways. One popular way to enjoy them is simply as a snack on their own. These morsels are pieces of cheese in their natural shape, formed during the cheese-making process but not aged or processed into blocks. They are typically made from cheddar cheese, but can also be made from other varieties such as Colby and Monterey Jack.
Cheese curds have a mild, slightly salty flavour and a rubbery texture. They are known for their "squeakiness", a characteristic squeaking noise made when they are bitten into. This sound is caused by the resistance of elasticised strands of protein rubbing against tooth enamel. The "squeak" is an indicator of freshness, and cheese curds are best eaten within hours of being manufactured to ensure this desired attribute is maintained. To preserve their freshness and squeakiness, they should be stored at room temperature.
When eaten as a snack, cheese curds can be enjoyed alone or dressed with additional flavours. They can also be skewered with other foods, such as small smoked sausages or pieces of cured pork. In Wisconsin, a popular way to prepare cheese curds is to bread and deep fry them, sometimes serving them with a side of ketchup, marinara sauce, or ranch dressing. This preparation method is also common in Minnesota, where they are often served with a batter similar to that used for onion rings.
The colour of cheese curds can vary, ranging from white to yellow or orange, depending on the type of cheese used and the diet of the cow. For example, Wisconsin cheese curds are typically orange due to the addition of the natural additive annatto seed, while those from New York or Vermont are generally white. Whether enjoyed plain, dressed up, or deep-fried, cheese curds make for a delicious and unique snack.
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They can be breaded and deep-fried
Cheese curds are often breaded and deep-fried, especially in Wisconsin, Minnesota, and Quebec. This is a popular way to serve them in pubs, restaurants, and even some fast-food eateries in the Midwestern region of the United States.
When breaded and deep-fried, cheese curds are typically coated in a batter or breading before being placed in a deep fryer. In Minnesota, the batter used is similar to that used for onion rings, while in Wisconsin, breading is used instead of batter. They are sometimes served with a side of ketchup, marinara sauce, or ranch dressing.
The term "cheese curds" or simply "curds" often refers to the fried variety in areas where fried cheese curds are common. Non-fried curds are distinguished by calling them "raw" or "plain" cheese curds. In some areas, deep-fried cheese curds are also known as cheeseballs.
Deep-frying cheese curds can help extend their shelf life. Fresh cheese curds are best consumed within hours of being manufactured to maintain their "squeakiness" and freshness. However, when breaded fresh and frozen quickly, the deep-fried curds will have a chewy and stringy texture.
Cheese curds that are vacuum-sealed or gas-flushed and are over a week old can still be breaded and deep-fried. This method of preparation results in a chewy, stringy, and delicious texture.
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They can be battered and deep-fried
Cheese curds are often battered and deep-fried, especially in Wisconsin. This is a popular way to serve them in Minnesota, too. They are covered with a batter and placed in a deep fryer. The batter used in Minnesota is similar to the one used for onion rings, while Wisconsin-style deep-fried cheese curds use breading instead of batter. They are sometimes served with a side of ketchup, marinara sauce, or ranch dressing.
In many areas where fried cheese curds are common, the term "cheese curds" or "curds" refers to the fried variety. Non-fried curds are distinguished by calling them "raw" or "plain" cheese curds. In some areas, deep-fried cheese curds are also known as cheeseballs. In Wisconsin, they are usually referred to as fried curds.
Deep-frying cheese curds is a great way to use up older curds that are no longer squeaky and fresh. If breaded fresh and frozen quickly, the deep-fried curds will be chewy, stringy, and delicious. There are various breading options to choose from, including tempura, cornmeal, seasoned flour, and pancake batter.
The process of deep-frying cheese curds can also be applied to other types of cheese. For example, mozzarella sticks are made by breading and deep-frying sticks of mozzarella cheese. Other cheeses such as cheddar, Colby, and Monterey Jack can also be used to make fried cheese curds.
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They can be frozen
Cheese curds are best consumed fresh, within a day or so of being manufactured. However, if you have leftover cheese curds, they can be frozen for up to four months. Freezing cheese curds will cause them to lose their characteristic "squeakiness" and freshness, but they can still be enjoyed in various ways after thawing.
When eaten within a few hours of thawing, plain cheese curds will be almost like new. They can be tossed with salt or dressed with additional flavours and served as a snack or finger food. They can also be served with another food, such as a small smoked sausage or piece of cured pork, skewered together on a toothpick.
If you're looking for a chewy and stringy treat, bread the fresh cheese curds before freezing them. You can use tempura, cornmeal, seasoned flour, or pancake batter. Once frozen, deep fry the breaded cheese curds and enjoy! This method is especially popular in Wisconsin.
Frozen and thawed cheese curds can also be added to dishes like salads, eggs, or poutine, a Quebec dish made with French fries topped with cheese curds and gravy.
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Frequently asked questions
Cheese curds are pieces of cheese in their natural shape that have not been processed into blocks and aged. They are made with pasteurized milk, starter culture, and rennet.
Cheese curds are eaten either alone as a snack or used in prepared dishes. They are often breaded and deep-fried, especially in Wisconsin.
Cheese curds are a main ingredient in poutine, a dish from Quebec that consists of French fries topped with cheese curds and gravy.
Cheese curds have a mild and sometimes salty taste. Their texture has been described as rubbery.
Fresh cheese curds are called "squeaky cheese" because they make a squeaking noise when bitten into. This is caused by the resistance of long strands of protein rubbing against tooth enamel.
