Bushra Griffith
Cheese curds are little chunks of white or orange cheese that haven't been aged. They are a young version of cheddar, and they taste like a much milder, slightly saltier version of cheddar cheese. They are known for their springy texture and the signature squeak they make against your teeth. They can be eaten fresh as a snack, deep-fried, or used in other dishes, the most famous of which is poutine.
| Characteristics | Values |
|---|---|
| Taste | Mild, salty, tangy, milky, clean, fresh, simple yet robust, like yogurt or buttermilk, like a milder and saltier version of cheddar, like "a Brie without the funk" |
| Texture | Bouncy, springy, soft, moist and stretchy when deep-fried |
| Sound | Squeaky, especially when fresh |
| Colour | White, orange, yellow |
| Shape | Bite-sized bits |
| Temperature | Best enjoyed at room temperature or deep-fried |
| Seasoning | Dill, garlic, Cajun seasoning, taco or nacho cheese flavours, and more |
| Dishes | Poutine, salads, omelettes, and more |
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What You'll Learn
Curd cheese is a young version of cheddar
Cheese curds are a young version of cheddar. They are fresh, bite-sized bits of unaged cheese formed during the cheese-making process. They are usually made from cheddar, although they can be made from other cheeses, such as Muenster and Colby. Cheddar-making regions in Wisconsin, other parts of the Midwest, and Quebec, Canada, are most associated with curds.
Curd cheese has a mild, fresh milk and salty flavour. This salty taste can vary depending on the producer or recipe. The flavour is simple yet robust and comes from the cultures added to the fresh milk in the cheddar-making process. Curd cheese is also slightly tangy, reminiscent of yoghurt or buttermilk.
Curd cheese is often enjoyed in its natural, unflavoured form, but there are also flavoured cheese curds available. For example, Cajun-seasoned curds have a zesty and slightly spicy flavour, while dill pickle curds have a tangy and briny taste. Taco or nacho cheese-flavoured curds have a blend of spices like cumin, chilli powder, and onion.
Curd cheese is commonly eaten as a snack, deep-fried, or used in other dishes. Beer-battered deep-fried cheese curds are a popular choice in bars and restaurants in Wisconsin. They are often served with a dipping sauce like Ranch dressing or spicy Chipotle mayo. In Canada, cheese curds are commonly served as poutine, a dish of French fries and cheese curds topped with gravy.
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It has a mild, salty, tangy taste
Cheese curds are bite-sized bits of unaged cheese that form during the cheese-making process. They are fresh, young, and known for their mild, salty, and tangy taste. They are also famous for their signature squeak, which is caused by the proteins in the curds that rub against the teeth when eaten.
The taste of cheese curds can be described as a milder, saltier version of cheddar cheese. They have a simple yet robust flavour, with a slight tang that can vary depending on the type of milk, culture used, and cheese-making techniques. The saltiness can also differ based on the producer or recipe. Overall, the taste is reminiscent of yogurt or buttermilk.
Cheese curds are often enjoyed in their natural, unflavoured form, but there are also flavoured options available. For example, Cajun-seasoned cheese curds offer a zesty and slightly spicy flavour, while dill pickle-seasoned curds provide a tangy and briny taste reminiscent of pickles. Taco or Nacho-infused cheese curds replicate the taste of Mexican dishes with a blend of spices like cumin and chili powder.
In Wisconsin and other parts of the Midwest, it is a tradition to eat cheese curds as finger food or use them in various recipes. They are commonly deep-fried and served with dipping sauces like Ranch dressing or spicy Chipotle mayo. In Quebec, Canada, cheese curds are a key ingredient in poutine, a dish of French fries, cheese curds, and gravy.
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It's often served deep-fried
Cheese curds are often served deep-fried, and this method of preparation is particularly popular in Wisconsin and other Midwestern states. In these regions, deep-fried cheese curds are a common feature of state fairs and bar and restaurant menus. They are usually accompanied by a dipping sauce, such as ranch dressing or spicy chipotle mayo.
Deep-frying cheese curds is a simple process. First, the curds are coated in a thin batter, such as a mixture of vodka, club soda, buttermilk, and rice flour. They are then fried in oil at around 350°F for 30 to 60 seconds, or until the batter is browned and crisp and the cheese is melted.
Deep-frying gives cheese curds a moist and stretchy texture, and they can be seasoned with various spices and herbs to add extra flavour. For example, Cajun seasoning, which includes spices like paprika, cayenne, and garlic, can be used to add a zesty and slightly spicy kick. Other popular options include dill pickle seasoning, which gives a tangy and briny taste, or taco or nacho cheese flavours, which can include spices like cumin and chili powder.
Deep-fried cheese curds are often served as a snack or appetizer, but they can also be added to dishes like salads or omelettes. One popular dish that features deep-fried cheese curds is poutine, which consists of French fries, cheese curds, and gravy. Poutine can be customized with various toppings, such as bacon, pulled pork, or vegetables, and different types of cheese or flavoured gravies.
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It's a popular snack in Wisconsin
Cheese curds are a popular snack in Wisconsin, and it's not hard to see why. These bite-sized morsels are fresh, sweet, and salty, with a springy texture and a signature squeak when you bite into them. They are essentially an unaged version of cheddar, with a much milder, saltier flavour. This makes them perfect for seasoning, with popular flavours including dill, garlic, taco, and nacho.
In Wisconsin, cheese curds are often eaten as finger food, or used in a variety of recipes. Beer-battered, deep-fried cheese curds are a local favourite, served with a dipping sauce like ranch dressing or spicy chipotle mayo. They are a common menu item in bars and restaurants throughout the state.
The tradition of eating cheese curds in Wisconsin goes back generations. The state is a major producer of cheddar, and the curds are a byproduct of the cheese-making process. They are usually white or orange, like cheddar, and their colour can depend on the type of milk and culture used, as well as the cheese-making techniques employed.
Cheese curds are also a popular snack in other parts of the Midwest and in Quebec, Canada. In these regions, they are often served as poutine – a dish of French fries smothered in cheese curds and gravy. This hearty snack or meal can be customised with toppings like bacon, pulled pork, or vegetables, and different types of cheese or flavoured gravies.
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It's also known as squeaky cheese
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 (made of French fries topped with cheese curds and gravy), and in Wisconsin and Minnesota where they can be served breaded and deep-fried.
Cheese curds are also known as "squeaky cheese" due to the sound they make when bitten into. This "squeak" has been described by The New York Times as sounding like "balloons trying to neck". The squeakiness of the cheese curds is due to the tightly wound protein mesh in new curds rebounding against the teeth when bitten into. The fresher the cheese curd, the more pronounced the squeak. After 12 hours, even under refrigeration, cheese curds lose much of their "fresh" characteristic, particularly the "squeak", due to moisture entering the curd. However, there are methods to restore the squeakiness of cheese curds, such as reheating them in the microwave for a short duration.
The popularity of cheese curds, or "squeaky cheese", can be attributed to their unique sensory experience, combining both sound and taste. They have a mild, slightly tangy, and salty flavour, with a springy or rubbery texture. The mild flavour of cheese curds makes them versatile and suitable for various dishes and seasonings. They can be enjoyed as a finger food, added to salads, or used in a variety of recipes, such as deep-fried cheese curds, a popular appetizer in Wisconsin.
The process of making cheese curds, or "squeaky cheese", involves starting with pasteurized cow's milk that is heated to 90–100°F and then cultured with a strain of good bacteria made from fermented milk. This culture makes the milk more acidic, helping it curdle, and ultimately imparts a unique texture and flavour. Rennet, a clotting enzyme, is then added to separate the milk solids (curds) from the liquid (whey). The curds are cut to help expel the whey and then pushed into clumps, with the whey being drained through a channel. This "cheddaring" process is what gives cheese curds their distinctive squeak and is also the first step in making aged cheddar cheese.
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Frequently asked questions
Curd cheese, or cheese curds, have a mild, fresh milk and salty flavour. They are a younger version of cheddar, so they taste like a milder, saltier version of cheddar cheese. They can also be tangy and are reminiscent of yoghurt or buttermilk.
Curd cheese has a springy, bouncy texture. When deep-fried, the texture becomes more moist and stretchy.
Cheese curds are often eaten deep-fried, as finger food or in recipes. Beer-battered deep-fried cheese curds are popular in Wisconsin and are often served with a dipping sauce like ranch dressing or spicy chipotle mayo.
Cheese curds are often served with hot fries and gravy in a dish called poutine. Poutine is commonly found at fast-food restaurants, diners, food trucks, and specialised poutine shops across Canada.
