Randy Chandler
Cheese curds are fresh, young, mild-flavoured cheese that hasn't gone through the ageing process. They are usually made from cheddar, but can also be made from other cheeses, such as Muenster and Colby. They are moist, springy, rubbery, and squeaky, and are often eaten deep-fried. They are a popular snack in the Midwestern United States, particularly in Wisconsin, and can be found in Quebec, Canada.
| Characteristics | Values |
|---|---|
| Taste | Like a milder, saltier version of cheddar cheese, similar to fresh milk with a little salt |
| Texture | Similar to taffy or a marshmallow; moist and stretchy when deep-fried |
| Sound | Squeaky when eaten fresh due to the air trapped within |
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What You'll Learn
Cheese curds are a young, mild version of cheddar
As they are so fresh, cheese curds have a unique, squeaky texture due to the air trapped within them. This texture changes when they are deep-fried, becoming more moist and stretchy. In this state, they are commonly served with French fries and hot gravy in a dish called poutine, or simply fried on their own. They are also sometimes flavoured, with options such as roasted garlic and buffalo wing available.
Cheese curds are particularly popular in the Midwest, especially Wisconsin, and can be found in neighbouring states such as Minnesota, Illinois and Michigan. They are often served fried or deep-fried, and paired with beer or a sweet liquor. If you want to try fresh cheese curds, it's best to head to Wisconsin, or order them from a specialist cheese producer.
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They have a salty taste
Cheese curds are little chunks of white or orange cheese that haven't gone through the ageing process. They are a young version of cheddar, so they taste like a much milder, saltier version of cheddar cheese. They can be likened to fresh milk with a little salt. Some people describe them as "squeaky cheese" because of the sound they make when bitten into due to the air trapped within.
Cheese curds are made when a cheese culture and rennet (enzymes from animal stomachs) are introduced into fresh, pasteurized milk. The fatty milk solids separate from the liquid whey during the cheese-making process, and these solids are the curds. When making cheddar cheese, these fresh cheese curds are pressed into a wheel shape and then left to age.
Cheese curds are typically consumed fresh or deep-fried. They are considered a delicacy in the Midwestern United States, particularly in Wisconsin and its neighbouring states. In Wisconsin, they are often served with a side of fried cheese curds, and they can also be found at carnivals and fairs in the region.
When consumed fresh, cheese curds are known for their soft and squeaky texture. They are best enjoyed within two to three days of being made, as they lose their distinctive texture and flavour as they become less fresh. To enhance the flavour and texture, some people pair them with a sweet and malty beer or a sweet liquor, such as a cherry-forward scotch.
Deep-frying cheese curds transforms their texture, making them moist and stretchy. They can be added to dishes like poutine, a classic Quebec dish featuring French fries, gravy, and cheese curds. The deep-fried curds can also be served on a cheeseboard or as a side dish, as seen with the popular fried cheese curds in Wisconsin.
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They are often deep-fried
Cheese curds are often deep-fried, and this is a popular way of eating them. Deep-fried cheese curds are sometimes found at carnivals and fairs in the Midwestern United States. They are also served in restaurants, especially in Wisconsin and Montreal.
Deep-frying cheese curds changes their texture, making it more moist and stretchy. The deep-fried variety is also less squeaky than fresh cheese curds, which get their nickname, "squeaky cheese", from the sound they make when bitten into due to the air trapped within.
Deep-fried cheese curds can be served with a range of dips and sides. They are often served with gravy, creating a dish similar to poutine, which is a Canadian dish of French fries topped with cheese curds and gravy. Poutine pairs well with beer or a rich Pinot Noir.
Deep-frying is not the only way to cook cheese curds. They can also be cooked in an air fryer, which some people prefer as it makes the curds "pop".
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They are popular in the Midwest, especially Wisconsin
Cheese curds are especially popular in Wisconsin, where they are considered a local delicacy. In fact, Wisconsin has been a powerhouse of cheese-making in the US since the mid-1800s. So, it's no surprise that cheese curds are a favourite snack in the Midwest.
The popularity of cheese curds in Wisconsin can be attributed to the state's rich dairy history and culture. Wisconsin is known for its high-quality dairy products, and cheese curds are a fresh and unique offering from the state's dairy industry. They are often enjoyed fresh, straight from the vat, or deep-fried to create a warm, gooey texture.
Deep-fried cheese curds are a common menu item in Wisconsin, and they can be found at restaurants, fairs, and carnivals throughout the state. Some people even consider them a must-try food when visiting Wisconsin. The state's reputation for producing excellent cheese curds has made them a sought-after delicacy in the Midwest and beyond.
The texture and taste of cheese curds are also contributing factors to their popularity in Wisconsin and the Midwest. Cheese curds have a distinctive squeaky texture due to the air trapped within, and they are known for their mild, salty flavour. This combination of texture and taste creates a unique sensory experience that has become synonymous with the region.
Overall, the popularity of cheese curds in the Midwest, especially Wisconsin, can be attributed to a combination of historical, cultural, and sensory factors. The state's dairy heritage, the freshness of the curds, and their unique texture and flavour have all played a role in making cheese curds a beloved snack in the region.
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They are made from milk, rennet, and a starter culture
Cheese curds are made from just three ingredients: milk, rennet, and a starter culture. The process begins with fresh, pasteurized milk, into which cheese culture and rennet (enzymes from animal stomachs) are introduced. During the cheese-making process, the fatty milk solids separate from the liquid whey. These solids are the curds.
Cheese curds are essentially fresh, young, mild-flavoured cheddar cheese that hasn't been pressed into shape or aged. They are little chunks of white or orange cheese, with a springy or rubbery texture, and a salty taste. They are sometimes referred to as squeaky cheese because of the sound they make when bitten into, due to the air trapped within.
The majority of cheese curds are made from cheddar, although they can also be made from other cheeses, like Muenster and Colby. They are often deep-fried, which gives them a moist and stretchy texture, and they are a popular snack in the Midwestern United States, particularly in Wisconsin and its neighbouring states.
When it comes to pairing cheese curds with a beverage, beer is generally recommended over wine. The carbonation in beer helps to reset the palate by rinsing away the fat. A big, sweet, malty beer like a double IPA, or a sweeter hard liquor like a cherry-forward scotch, can complement the savoury cheese curds.
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Frequently asked questions
Cheese curds are a young version of cheddar, so they taste like a much milder, saltier version of cheddar cheese. They can be compared to the taste of fresh milk with a little salt.
Cheese curds can be eaten fresh or deep-fried. They are also commonly paired with beer or a rich Pinot Noir.
Cheese curds are little chunks of white or orange cheese that haven't gone through the aging process. They are made when a cheese culture and rennet (enzymes from animal stomachs) are introduced into fresh, pasteurized milk.
