Bushra Griffith
Cheese curds are small, moist pieces of curdled milk that can be eaten as a snack or used as an ingredient in various dishes. They are particularly popular in the northern United States, especially in Wisconsin, and in Canada, specifically Quebec. Cheese curds are commonly consumed deep-fried, breaded, or as a part of the famous dish, poutine, which consists of French fries topped with cheese curds and gravy. They are also used in salads or served alongside fruits and nuts as an appetizer. With their mild, salty taste and rubbery texture, cheese curds are a versatile ingredient that can be incorporated into a variety of cuisines and recipes.
| Characteristics | Values |
|---|---|
| Consumed as | Snack, side dish, or ingredient in recipes |
| Texture | Springy, rubbery, moist |
| Taste | Mild, salty, milky |
| Colour | White, yellow, or orange |
| Sound | Squeaky |
| Origin | Canada and the Midwest United States |
| Common dishes | Poutine, fried cheese curds, salads |
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What You'll Learn
Cheese curds are used as a snack on their own
Cheese curds are small, moist pieces of curdled milk that can be enjoyed as a snack on their own. They are eaten either alone or used in prepared dishes. 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.
Cheese curds are typically made from cheddar cheese but can also be made from other cheeses such as Colby and Monterey Jack. They can be white, yellow, or orange, depending on the type of cheese they are made from and the diet of the cow. For example, the natural additive annatto seed gives Wisconsin cheddar cheese its signature orange hue. Cheese curds from Wisconsin are typically orange, while those manufactured in New York or Vermont are generally white.
Cheese curds are most commonly consumed in the northern United States, particularly in Wisconsin, and in Canada, especially in Quebec. They are often enjoyed as a snack at state fairs or other outdoor events. When eaten as a snack, cheese curds are known for their mild, milky flavour, springy texture, and the distinctive squeaking sound they make when bitten into. This sound contributes to their nickname, “squeaky cheese."
In Wisconsin, cheese curds are often served breaded and deep-fried. Minnesota-style deep-fried cheese curds are coated in a batter similar to that used for onion rings, while Wisconsin-style curds use breading instead of batter. Deep-fried cheese curds can be seasoned with various flavours, such as garlic, sour cream, or jalapeño peppers. They are sometimes served with ketchup, marinara sauce, or ranch dressing on the side.
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They are a key ingredient in poutine
Cheese curds are a key ingredient in poutine, a dish that originated in Quebec, Canada, in the 1950s. Poutine is considered a national treasure in Quebec and is now popular across Canada and in the northern United States.
Poutine consists of french fries topped with cheese curds and gravy. The cheese curds are not melted, and they are typically fresh, giving the dish its desired texture. The gravy is usually a light and thin beef gravy, although chicken gravy is also used. The gravy is salty and mildly spiced, with a hint of pepper.
There are several stories about the origin of poutine. One story claims that in 1957, a regular customer at Le Lutin Qui Rit restaurant in Warwick asked for cheese curds to be mixed with his order of fries. Perplexed, the owner, Fernand Lachance, exclaimed: "Ça va faire une maudite poutine!", which translates to "It will make a damn mess!". Brown gravy was later added to the dish, and a 1957 menu from the restaurant lists poutine as one of the food options.
Another story claims that the owner of Le Roy Jucep in Drummondville began selling a dish called patate sauce in 1950. Customers started adding their own cheese curds to the dish, and it became so popular that the restaurant added it to the menu in 1964.
Regardless of its origins, poutine has become a beloved dish in Quebec and beyond, with many variations on the original recipe. It is often served with additional toppings or fillings, such as shredded rotisserie chicken, green peas, or foie gras.
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They can be deep-fried
Cheese curds can be deep-fried and are a popular snack in the northern United States, especially in Wisconsin, Minnesota, and Quebec, Canada. They are typically made from cheddar cheese, but can also be made from other cheeses such as Colby and Monterey Jack.
In Wisconsin, cheese curds are often battered and deep-fried, sometimes with a beer batter. These are known as Wisconsin-style deep-fried cheese curds. They can be seasoned with various flavours such as garlic, sour cream, or jalapeño peppers. Wisconsinites typically serve their deep-fried cheese curds with a side of ketchup, marinara sauce, or ranch dressing. In Wisconsin, the term "cheese curds" usually refers to the fried variety, while non-fried curds are distinguished by calling them "raw" or "plain" cheese curds.
Minnesota-style deep-fried cheese curds, on the other hand, are covered with a batter similar to that used for onion rings and then placed in a deep fryer. They are also sometimes served with a side of ketchup, marinara sauce, or ranch dressing.
Deep-fried cheese curds are a popular snack at state fairs and can also be made at home. They can be served as a standalone finger food or as an addition to recipes.
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They are used in salads
Cheese curds are a versatile ingredient that can be used in a variety of dishes, including salads. Their mild flavour and slight saltiness make them a good pairing with sweet foods. They are an excellent addition to salads as they hold their shape and do not smear or run when dressed and tossed with other ingredients. This makes them ideal for salads that need to sit for a long time, such as those for potlucks or on-the-go lunches.
Cheese curds can be added to a variety of salads, including pasta salads. For example, they can be combined with ingredients like salami, olives, or pickled peppers to create a delicious and satisfying meal. One interesting option is to add them to a Middle Eastern-inspired fattoush salad, which is a Lebanese dish designed to use up stale or day-old pita bread. The pita is cut into wedges, brushed with olive oil, and baked until crispy. The cheese curds add protein and an additional textural element to this crunchy and colourful salad.
Fried cheese curds are also a popular addition to salads. They can be coated in flour, egg, and breadcrumbs before being fried until golden. These crispy and gooey curds can then be tossed in a hot sauce or wing sauce and served over a bed of fresh romaine, tomatoes, carrots, and celery. A creamy blue cheese dressing made with mayonnaise, sour cream, lemon juice, and crumbled blue cheese can tie the flavours together. This combination of warm, crunchy curds with crisp vegetables and a cool dressing creates a hearty and indulgent salad that is both fresh and colourful.
Cheese curds can also be tossed with locally grown lettuce, cucumbers, and tomatoes for a simple yet delicious salad. Any flavour of cheese curd can be used, including plain, garlic and herb, pizza, or even jalapeño. Diced cheddar or Colby cheese would also be a tasty addition. A homemade salad dressing or a store-bought favourite like Olive Garden Italian or Balsamic Vinaigrette can finish off the dish.
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They are used in state fair-style fried curds
Cheese curds are used in state fair-style fried curds. This is a popular dish at the Minnesota State Fair, where they are served deep-fried and covered in batter. Wisconsin-style deep-fried cheese curds, on the other hand, use breading instead of batter. They are sometimes served with a side of ketchup, marinara sauce, or ranch dressing.
To make state fair-style fried curds, you will need the following ingredients: peanut oil or another high-quality oil, flour, milk, baking soda, beer, salt, eggs, and cheese curds. It is important to note that the cheese curds should be frozen before frying to prevent them from becoming rubbery. To do this, place the cheese curds in the freezer the night before or at least one hour before frying.
In a large bowl, combine the flour, milk, baking soda, beer, salt, and eggs, whisking until the batter is smooth. In a separate bowl, toss the cheese curds in some flour to create a light dusting, then dip them into the batter, ensuring they are evenly coated. Shake off any excess batter, then carefully place the battered cheese curds into the hot oil, being careful not to overcrowd the fryer as this will lower the oil temperature. Fry the cheese curds for a few minutes on each side until they are golden brown.
Once they are done, remove the fried cheese curds from the oil and place them on paper towels to absorb any excess oil. State fair-style fried cheese curds are best enjoyed hot or warm, and you can serve them with your favorite sauce or condiment, such as ketchup, marinara sauce, or ranch dressing.
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Frequently asked questions
Cheese curds are small, moist pieces of curdled milk that can be eaten as a snack or used as an ingredient in recipes.
Cheese curds have a mild, salty taste and a rubbery texture. They are known for their signature squeak when bitten into.
Cheese curds can be eaten as a standalone snack or used as an ingredient in various dishes. They are commonly used in poutine, a dish from Quebec, Canada, that consists of french fries topped with cheese curds and gravy. They can also be breaded and deep-fried, as is popular in Wisconsin and Minnesota.
Poutine is a dish that originated in Quebec, Canada, in the 1950s. It typically consists of french fries topped with cheese curds and gravy. It is considered a comfort food in Canada and has various variations, such as adding shredded rotisserie chicken or green peas.
Cheese curds are commonly found in the northern United States, particularly in Wisconsin and Minnesota, as well as in Canada, especially in Quebec. They are often available in pubs, restaurants, and even some fast-food eateries in these regions. You can also make them at home using recipes available online.
