Patrick Oconnell
Cheese curds are moist pieces of unaged cheese with a mild flavour and a rubbery texture. They are made from fresh pasteurized milk to which cheese culture and rennet are added. They are most often consumed throughout the northern United States and Canada, and are a main ingredient in poutine, a dish that originated in Quebec, Canada. They are also served breaded and deep-fried in Wisconsin and Minnesota.
| Characteristics | Values |
|---|---|
| Texture | Firm, springy or rubbery |
| Taste | Mild, salty |
| Colour | Naturally uncoloured, orange or yellow |
| Shape | Bite-sized bits |
| Sound | Squeaky |
| Temperature | Best kept at room temperature |
| Preservation | Refrigeration makes them lose their "fresh" characteristic |
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What You'll Learn
Fresh cheese curds are springy and rubbery in texture
Fresh cheese curds have a springy and rubbery texture. They are moist pieces of unaged cheese formed during the cheese-making process. They are made from fresh pasteurized milk to which cheese culture and rennet are added. Once the milk curdles, it is cut into cubes, resulting in a mixture of whey and curd. This mixture is then cooked and pressed to release the whey from the curd, creating the final product.
The springy and rubbery texture of fresh cheese curds is due to the long strands of milk protein that bind together during the cheese-making process. When you bite into a curd, these strands rub against the enamel of your teeth, creating a distinctive "squeak". This squeakiness is most prominent in fresh curds and begins to fade about 12 hours after manufacture, especially if the curds are refrigerated. Keeping the curds at room temperature can help preserve their squeakiness.
The mild flavor of cheese curds can be enhanced by various flavorings such as jalapeño chili peppers, garlic, herbs, or spice blends. They are often served as a snack, finger food, or appetizer and can be eaten alone or with other foods. In Quebec, they are a key ingredient in poutine, a dish made of French fries topped with cheese curds and gravy. In Wisconsin and Minnesota, cheese curds are often served breaded and deep-fried, sometimes with a side of ketchup, marinara sauce, or ranch dressing.
The texture of cheese curds can vary slightly depending on the region. For example, cheese curds in Wisconsin tend to be orange or yellow and have a slightly different texture compared to those in other regions. Overall, fresh cheese curds are known for their springy and rubbery texture, which contributes to their unique "squeakiness" and makes them a delightful snack or ingredient in various dishes.
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They are moist pieces of curdled milk
Cheese curds are moist pieces of curdled milk, eaten either alone as a snack or used in prepared dishes. They are most often consumed throughout the northern United States and Canada. Notably, cheese curds are a key ingredient in poutine, a dish that originated in Quebec, Canada, in the 1950s. Poutine is made of French fries topped with cheese curds and gravy.
Cheese curds are made from fresh pasteurized milk to which cheese culture and rennet are added. After the milk curdles, it is cut into cubes, resulting in a mixture of whey and curd. This mixture is then cooked and pressed to release the whey from the curd, creating the final product. The curds have a mild flavour and a springy or rubbery texture. They are sometimes somewhat salty.
The squeakiness of cheese curds is a notable characteristic. This squeakiness is caused by the long strands of milk protein binding together and rubbing against the enamel of the teeth when bitten into. The fresher the curds, the squeakier they are, and this sound begins to fade about a day after manufacture. Refrigerating cheese curds can cause them to lose their squeakiness, but keeping them at room temperature can help preserve it.
Deep-fried cheese curds are also a popular variation, often served at carnivals, fairs, and restaurants. In Minnesota, deep-fried cheese curds are covered in a batter similar to that used for onion rings, while in Wisconsin, they use breading instead of batter. These fried cheese curds are sometimes served with a side of ketchup, marinara sauce, or ranch dressing.
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Cheese curds are eaten alone as a snack or used in dishes
When eaten alone as a snack, cheese curds are enjoyed for their unique texture and taste. The fresher the curd, the squeakier it is when bitten into, due to the long strands of milk protein rubbing against the teeth. This "squeakiness" is considered a desirable characteristic and is best preserved by keeping the curds at room temperature. However, room temperature storage also causes the curds to perish faster, so refrigeration is often necessary to extend their shelf life, despite resulting in the loss of the squeakiness.
Cheese curds are a versatile ingredient in various dishes. They are a key component of poutine, a famous dish from Quebec, Canada, consisting of French fries topped with cheese curds and gravy. In Wisconsin, they are often breaded and deep-fried, resulting in what is known as \"fried curds\" or \"cheeseballs\" in other regions. Deep-fried cheese curds are a popular offering at carnivals, fairs, and restaurants, often served with a side of ketchup, marinara sauce, or ranch dressing.
In addition to being eaten alone or used in fried dishes, cheese curds can be incorporated into other recipes. For example, they can be added to scrambled eggs, as seen in a breakfast or brunch dish that also includes the vegetables typically found in a Denver omelet. Cheese curds can also be skewered with other foods, such as small smoked sausages or pieces of cured pork, to create appetisers or finger foods.
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They are famous for being used in poutine
Cheese curds are famous for being used in poutine, a dish that originated in rural Quebec, Canada, in the 1950s. Poutine is made of French fries topped with cheese curds and gravy. The cheese curds used in poutine are fresh, bite-sized bits of unaged cheese that form during the cheese-making process. They are known for their signature "squeak", which is caused by the strands of milk protein rubbing against the enamel of your teeth when you bite into them. The fresher the curds, the squeakier they are, and the sound begins to fade about 12 hours to a day after they are made, especially if they are refrigerated. To preserve the squeakiness, it is best to keep cheese curds at room temperature and consume them within a day.
In Wisconsin, cheese curds are usually breaded and deep-fried, and they are often served with a side of ketchup, marinara sauce, or ranch dressing. Minnesota-style deep-fried cheese curds are covered in a batter similar to that used for onion rings, while Wisconsin-style curds are breaded. In many areas, the term "cheese curds" refers specifically to the fried variety, and non-fried curds are distinguished by calling them "raw" or "plain".
Cheese curds can also be eaten alone as a snack or used in other prepared dishes. They are often served with additional flavours, such as jalapeño chilli peppers, garlic, herbs, or spice blends. They can also be served with another food, such as a small smoked sausage or a piece of cured pork, skewered together on a toothpick.
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They are known for their squeak
Cheese curds are known for their squeak, a unique characteristic that has made them a beloved snack and ingredient in various dishes. This squeak is caused by the long strands of milk protein binding together and rubbing against the enamel of your teeth when bitten into, creating a distinctive sound. The New York Times has colourfully described this as "sounding like balloons trying to neck".
The squeakiness of cheese curds is a sign of their freshness, with the sound becoming less audible as they age. To preserve their squeakiness, it is best to keep them at room temperature, as refrigeration can cause them to lose this quality due to moisture entering the curd. However, room temperature storage also means they need to be consumed quickly, typically within a day or so, before they go bad.
The squeak of cheese curds is so iconic that it has earned them the nickname "squeaky cheese", particularly in regions like Wisconsin, where they are a popular delicacy. In Wisconsin, cheese curds are often breaded and deep-fried, served with sides like ketchup, marinara sauce, or ranch dressing. However, true enthusiasts of the squeak prefer their cheese curds fresh, as frying can cause them to lose some of their signature sound.
While the squeak is most prominent in fresh cheese curds, it is also sought after in other forms. Cheese curds are a key ingredient in the famous Canadian dish, poutine, which originated in Quebec in the 1950s. Poutine combines French fries, squeaky cheese curds, and gravy, creating a delicious and indulgent dish. The combination of textures and flavours in poutine, including the squeak of the cheese curds, has made it a beloved comfort food beyond its region of origin.
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Frequently asked questions
Cheese curds are bite-sized pieces of unaged cheese. They are moist and have a springy or rubbery texture.
Most cheese curds are naturally uncoloured, but in Wisconsin, they are usually orange or yellow.
Fried cheese curds are battered and deep-fried. In Wisconsin, they are often breaded instead of battered.
