Cheese Curds: Understanding Their Unique, Cheesy Nature

Cheese curds are fresh, bite-sized bits of unaged cheese that form during the cheese-making process. They are made from pasteurised milk, cheese culture and rennet. After the milk curdles, it is cut into cubes, separating the liquid (whey) from the solids (curds). The curds are then cooked and pressed to release the whey, creating the final product. Cheese curds are most commonly consumed in the northern United States and Canada, particularly in Wisconsin, Minnesota, and Quebec, where they are often served deep-fried. They are also a key ingredient in poutine, a Canadian dish made with French fries, cheese curds, and gravy.

How are cheese curds made?

Cheese curds are made from fresh pasteurised milk, cheese culture and rennet. The milk curdles and is then cut into cubes, resulting in a mixture of whey and curd. This mixture is cooked and pressed to release the whey from the curd, creating the final product.

The first step in making cheese curds is to source fresh milk, ideally pasteurised milk, as this will create the desired texture and flavour. Cheese culture and rennet are added to the milk, which will cause it to curdle. The curdling process is essential, as it transforms the milk into a solid form. Once the milk has curdled, it is cut into small cubes. This step is crucial as it helps to separate the whey from the curd.

The mixture of whey and curd is then cooked. Cooking the mixture helps to release more whey and gives the curds their distinctive texture. After cooking, the mixture is pressed to remove any remaining whey. This step ensures that the final product is dry and solid. The pressing process is important as it helps to shape and form the cheese curds.

Finally, the cheese curds are ready to be served or packaged. They are best enjoyed fresh, as they lose their characteristic "squeakiness" after 12 hours, even when refrigerated. Cheese curds can be eaten as a snack, side dish, or used as an ingredient in various recipes, such as the popular Canadian dish poutine.

In terms of the cooking process, the oil temperature needs to be consistent when frying cheese curds. The optimal temperature for frying cheese curds is 375°F. It is also important not to overcrowd the pan, frying 8-10 curds at a time is recommended. A milk-based batter can be used, made from a room-temperature egg, buttermilk, flour, garlic salt, and baking soda. Alternatively, a beer-based batter can be used by substituting beer for buttermilk.

What do cheese curds taste like?

Cheese curds are small chunks of curdled milk that have been drained and lightly pressed to form a soft, springy texture. They are typically made from cow's milk and can be either eaten fresh or used as an ingredient in other dishes. So, what do they taste like?

Fresh cheese curds have a very mild, slightly milky and tangy flavour. They are often described as having a "clean" taste, with a hint of sweetness that is not unlike the taste of fresh milk. Some people also detect a slightly sour or acidic note, similar to that of yoghurt or buttermilk. The flavour is delicate and subtle, with a hint of saltiness, and it can vary depending on the type of milk used and the production method.

The texture of cheese curds is what makes them truly unique. They are springy and slightly rubbery, with a satisfying "squeak" when bitten into. This squeakiness is a defining characteristic of fresh cheese curds and is caused by the elastic texture of the curds, which makes them bounce back slightly when chewed. This texture is due to the fact that cheese curds are very young, unaged cheese, so they haven't had time to dry out or harden.

When used in cooking, cheese curds can add a delicious creamy texture and a subtle tang to dishes. They are often used in dishes like poutine, where the curds are melted over fries and gravy, creating a rich and indulgent treat. In other recipes, they can be used as a topping or ingredient, adding a mild cheese flavour and a delightful, gooey texture when melted.

Overall, cheese curds offer a mild, slightly tangy, and sweet flavour, with a unique, springy texture and a signature "squeak". They are a versatile ingredient, delicious when fresh, and a favourite in many dishes, especially in Canadian cuisine, where they are a beloved snack and culinary staple.

Why do cheese curds squeak?

Cheese curds are pieces of solid, unripened cheese known for their springy texture and squeaky sound. They are usually made from pasteurised cow's milk, cheese culture, and rennet. The milk is heated to 90-100°F, then cultured and coagulated by adding rennet, which separates the milk solids (curds) from the liquid (whey). The curds are then cut, cooked, and pressed to release the whey, creating the final product.

So, why do cheese curds squeak? It's all about the protein network in the cheese. The proteins, called casein, are held together by calcium phosphate bonds. When you bite into a curd, this network rebounds, creating vibrations that make the curds emit their signature squeak. The squeakiness of a cheese curd is also related to its freshness—the older a curd gets, the more acid breaks down its tight protein network, causing it to lose its squeak. In fact, cheese curds will typically lose their squeak within 12 hours of being made, even if they are refrigerated. However, leaving them at room temperature can help preserve the squeakiness.

The process of cheddaring, which is the first step in making aged cheddar cheese, is what gives cheese curds their distinctive squeak. After the curds are cut and cooked, they are pushed into clumps and then sliced into large chunks called loaves. These loaves are then hand-turned and stacked several times while being steamed at around 100°F to help remove more whey. Once the pressed and drained curds have reached the correct firmness and moisture level, they are milled into their signature squiggly shape, washed with warm water, salted, and packaged for sale.

How do you eat cheese curds?

Cheese curds are bite-sized pieces of solid, unaged cheese with a mild flavour and a springy or rubbery texture. They are most commonly consumed in the northern United States and Canada, especially Quebec, Wisconsin and Minnesota. They can be eaten alone as a snack or appetiser, or used in various dishes.

Eating Cheese Curds as a Snack

Fresh cheese curds are often eaten straight out of the bag as finger food or an appetiser. They can be served alone, dressed with additional flavours, or skewered with another food, such as a small smoked sausage or piece of cured pork. Examples of flavourings applied to fresh curds include jalapeño chilli peppers, garlic, various herbs, or spice blends such as Cajun seasoning.

Cheese Curds in Prepared Dishes

Fried Cheese Curds

Deep-fried cheese curds are a popular local delicacy in Wisconsin and eastern Minnesota. They are often found at carnivals and fairs, as well as in restaurants and bars. Minnesota-style deep-fried cheese curds are covered in a batter similar to that used for onion rings, while Wisconsin-style uses breading instead of batter. They are sometimes served with a side of ketchup, marinara sauce or ranch dressing.

Poutine

Cheese curds are a main ingredient in poutine, a Canadian dish made with French fries topped with cheese curds and coated in a brown gravy-like sauce. Poutine is also popular in Wisconsin and the surrounding states.

Salads

Cheese curds can be added to salads, where they will retain their shape and not smear or run when dressed and tossed with other ingredients. They are a natural fit in pasta salads, especially when combined with ingredients like salami, olives or pickled peppers. They can also be used in a Middle Eastern-inspired fattoush salad, adding protein and textural contrast to the crispy fried or baked pieces of pita.

Other Savoury Dishes

Cheese curds can be sprinkled on top of pizza or used as a burger topping. When added to hot foods, they will soften and become gooey while still retaining their structural integrity. They can also be chopped up and added to mac and cheese, eggs, or sausage dishes.

Cocktails

A skewer of cheese curds can be used to garnish a Bloody Mary, or a small cheese curd can be stuffed inside a green olive to garnish a martini.

Where are cheese curds from?

Cheese curds are most popular in the northern United States and Canada, with Wisconsin and Quebec being the most notable hotspots. In Wisconsin, cheese curds are considered a local delicacy, with the state being the number one producer of cheese in the United States. Wisconsin's cheese industry boomed in 1922, with over 2800 factories producing the country's cheese supply.

In Quebec, cheese curds are a key ingredient in poutine, a dish that originated in the 1950s in rural Quebec, Canada. Poutine consists of French fries topped with cheese curds and gravy.

In India, cheese curds are known as paneer and are widely used as an ingredient in curries, starters, and biryanis.

Frequently asked questions