Randy Chandler
Cheese curds are small, moist pieces of curdled milk that are often eaten as a snack or used as an ingredient in recipes. They are particularly popular in Quebec, Wisconsin, and Minnesota. What sets cheese curds apart from other types of cheese is their springy, rubbery texture and the distinctive squeaky sound they make when bitten into. This squeak has been described by The New York Times as sounding like balloons trying to neck.
| Characteristics | Values |
|---|---|
| Sound | Squeaky |
| Texture | Springy or rubbery |
| Taste | Mild, salty |
| Colour | Uncoloured, orange, yellow |
| Preservation | Stored at 45° |
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What You'll Learn
Why do cheese curds squeak?
Cheese curds are small, moist pieces of curdled milk that are often enjoyed as a snack or used as an ingredient in recipes. They are particularly popular in Quebec, Wisconsin, and Minnesota. What sets cheese curds apart from other types of cheese is their springy, rubbery texture. This texture is what gives them their distinctive "squeak".
When cheese is fresh and young, it has an intact protein structure due to the bonding with calcium. This bond between protein and calcium is what produces the squeaking sound when you bite into a fresh cheese curd. However, this squeak only lasts for a few days after the curds are made. After about 12 hours, even when refrigerated, cheese curds lose much of their "fresh" characteristic, particularly the squeak, due to moisture entering the curd.
The squeakiness of cheese curds can be preserved by keeping them at room temperature. Alternatively, storing them at cold temperatures, such as in the fridge, can also extend their squeakiness for up to two weeks. Reheating the curds for a short period can help restore their squeakiness.
The process of "cheddaring" is specifically mentioned as contributing to the squeakiness of cheese curds, and it is also the first step in making aged cheddar cheese. This process involves cutting the curds to help expel the whey, pushing the curds into clumps on either side of a cheese vat, and then draining the whey through a channel in the middle of the vat.
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How long do cheese curds stay squeaky?
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 popular in Quebec, as part of the dish poutine, and in Wisconsin and Minnesota, where they can be served breaded and deep-fried.
Cheese curds are known for their squeaky sound when fresh. This squeak is a product of the curd-forming process. When the calcium and protein from the cheese curds come into contact with tooth enamel, it results in a squeaky sound when chewed. The lower the pH levels, the less squeaky the curds are.
After 12 hours, even under refrigeration, cheese curds lose much of their "fresh" characteristic, particularly the "squeak", due to moisture entering the curd. Keeping them at room temperature can preserve the squeakiness. The curds have a mild flavour and are sometimes somewhat salty.
If your cheese curds lose their squeak, you can re-squeakify them by reheating four ounces of curds for 15 seconds in the microwave. Alternatively, you can try microwaving them for 10 seconds and then putting them in the fridge if you prefer them cold.
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How to make cheese curds squeak again
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 popular in Quebec, as part of the dish poutine, and in Wisconsin and Minnesota, where they can be served breaded and deep-fried.
Cheese curds are supposed to squeak. In fact, the best cheese curds are squeaky cheese curds. Cheese fanatics will know they have a good batch of cheese curds when shivers are sent down their spines from the taste and the sound of the curds. The "squeak" has been described by The New York Times as sounding like "balloons trying to neck".
The squeakiness of cheese curds is due to the friction between the protein and calcium in the cheese and the enamel of your teeth. After 12 hours, even under refrigeration, cheese curds lose much of their "fresh" characteristic, particularly the "squeak", due to moisture entering the curd. Therefore, to make cheese curds squeak again, you can re-heat four ounces of curds for 15 seconds in the microwave. However, if you heat them for too long, the curds will just melt, and you’ll be left with puddles of cheese rather than curds that are squeaky again. Hence, it is important to be very careful when heating them.
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How to store cheese curds
Cheese curds are moist pieces of curdled milk, often eaten as a snack or used in dishes like poutine. They are most popular in the northern United States and Canada. The famous "squeak" of fresh cheese curds is generated due to air trapped inside the curd. This squeak is considered the sound of freshness, and it can be preserved by keeping the curds at room temperature for a couple of days. However, refrigeration is recommended for long-term storage.
If you plan on eating your cheese curds within 24 hours, you can leave them at room temperature. This is the best way to preserve the iconic squeakiness of fresh cheese curds. However, if you want to keep them longer, it is recommended to store them in the refrigerator, where they will stay good for up to three weeks.
The squeakiness of cheese curds usually lasts for about three days, and even a day of refrigeration can cause it to diminish. If you want to re-squeakify your cheese curds after storing them in the fridge, you can reheat them in the microwave for a few seconds.
If you live in an area where fresh cheese curds are commonly available, such as Quebec or Ottawa, you may find them stored at room temperature in grocery stores. In areas where fresh curds are less common, like Toronto, they are more likely to be refrigerated.
To summarise, for the best-tasting cheese curds with the iconic squeak, eat them fresh within a day or two of purchase. If you want them to last longer, refrigeration is recommended, but this will cause the squeak to disappear.
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How to cook with cheese curds
Cheese curds are moist pieces of curdled milk, often eaten as a snack or used in cooking. They are particularly popular in the northern United States and Canada. They are known for their springy or rubbery texture and the "squeak" they make when bitten into. This sound has been described as "balloons trying to neck".
Poutine
Poutine is a Canadian dish, originating in Quebec in the 1950s. It is made of French fries topped with cheese curds and gravy. It is a popular dish in Wisconsin and Minnesota, and has helped raise the profile of cheese curds internationally.
Deep-fried Cheese Curds
Deep-fried cheese curds are a common way to cook with cheese curds. In Minnesota, they are covered in a batter similar to that used for onion rings, while in Wisconsin, they are usually breaded. They are often served with a side of ketchup, marinara sauce, or ranch dressing.
Skewers
Skewers are a great way to show off the irregular shapes of cheese curds. You can make a Caprese-style skewer by adding basil and a cherry tomato, or a Middle Eastern-inspired skewer with grapes and fresh mint. Cheese curd skewers can be served as an appetizer or fun finger food.
Salads
Cheese curds can be added to salads, such as a Middle Eastern-inspired fattoush salad. They add protein and a textural element to the dish, without smearing or running like softer cheeses.
Pizza and Pasta
Cheese curds can be sprinkled on top of pizza or added to pasta dishes. When added to hot foods, they will soften and become gooey while retaining their structural integrity.
Other Ideas
- Bacon-wrapped cheese curds
- Chorizo, potato, and egg with cheese curds
- Mediterranean mashed potatoes with cheese curds
- Meatwads - a crescent roll with Li’l Smokeis and cheese curds
- Air-fried cheese curds
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Frequently asked questions
Cheese curds are known for their distinctive squeaky sound when they are fresh. This sound has been described by The New York Times as "balloons trying to neck".
When cheese is fresh, it has an intact protein structure due to the bonding with calcium. This bond between protein and calcium is what gives cheese its squeak.
Cheese curds only retain their squeak for a few days after they are made. However, they can be re-squeakified by storing them at a cold enough temperature and reheating them.
Cheese curds are most commonly consumed in the northern United States, particularly in Wisconsin, and Canada, especially in Quebec. If you live in these areas, you can find fresh cheese curds at a local gas station or from a local cheesemaker. You can also buy them online and have them shipped to your doorstep.
