Randy Chandler
Cheese curds are small, moist pieces of curdled milk with a springy, rubbery texture. They are made from fresh pasteurized milk to which cheese culture and rennet are added. They are eaten as a snack or used in dishes such as poutine, a Canadian dish made of French fries topped with cheese curds and gravy. Cheese curds are particularly popular in Quebec, Wisconsin and Minnesota. They are often served fried, either breaded or battered, and are commonly made from cheddar cheese.
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What You'll Learn
Cheese curds are made from curdled milk
Cheese curds are small, moist pieces of curdled milk. They are eaten as a snack, either alone or used in recipes. They are particularly popular in the northern United States and Canada, especially in Wisconsin, Minnesota, and Quebec.
Cheese curds are made from fresh pasteurized milk, to which cheese culture and rennet are added. The cheese culture contains specific bacteria strains that help acidify the milk, creating an environment suitable for coagulation. Once the milk has been acidified and coagulated, it is heated, which separates the milk into curds and whey. The curds are then carefully separated from the whey and placed in a container to drain off any excess whey.
The curds are then cut into small pieces, which helps them maintain their moisture. They are also salted to enhance their flavour. This process gives the cheese curds their distinctive springy or rubbery texture.
Fresh cheese curds are known for their "squeak". This sound is caused by the calcium and protein of the cheese curds meeting your tooth enamel. This squeak will usually last for around three to five days.
Cheese curds are commonly made from cheddar cheese. They are essentially baby cheddar, as they are the same cheese but have not gone through the ageing process. Cheddar cheese is typically aged for months or years to develop its flavour and texture, but cheese curds are sold soon after being separated from the rest of the cheese.
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They are often eaten as a snack
Cheese curds are often eaten as a snack, either alone or dressed with additional flavours. They can be served as finger food or an appetizer, and are sometimes served with a small smoked sausage or a piece of cured pork. Examples of flavourings include jalapeño chilli peppers, garlic, herbs, and spice blends such as Cajun seasoning. They are also served as part of a traditional light lunch called faspa by Russian Mennonites.
Deep-fried cheese curds are a popular variation, often found at carnivals, fairs, and restaurants. Minnesota-style deep-fried cheese curds are covered in a batter similar to that used for onion rings, while Wisconsin-style curds are breaded. They are sometimes served with ketchup, marinara sauce, or ranch dressing on the side. In Wisconsin, they are usually referred to as fried curds.
In some areas, deep-fried cheese curds are also known as cheeseballs. They can be purchased in the frozen food aisle at some retailers.
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They are popular in Wisconsin and Canada
Cheese curds are small, moist pieces of curdled milk that can be eaten as a snack or used as an ingredient in recipes. They are particularly popular in Wisconsin and certain parts of Canada, including Quebec, Ontario, Nova Scotia, and Minnesota.
Wisconsin's love for cheese curds can be traced back to the mid-19th century when the state began producing cheese around 1840. The state's cheese industry flourished, attracting immigrants from traditional cheese-making regions such as Switzerland and Germany. By 1922, Wisconsin boasted over 2800 cheese factories, both small and large, solidifying its position as a hub of dairy production. Today, Wisconsin is the top cheese producer in the United States, generating over two billion pounds of cheese annually. This abundance of cheese production naturally leads to a high volume of dairy by-products, including cheese curds.
Cheese curds are often a by-product of cheddar cheese production. They are formed by separating the curds from the whey and then salting them. Unlike aged cheddar, cheese curds are enjoyed within a week or two of being formed, resulting in a very mild flavour. The freshness of cheese curds is paramount, as they are valued for their unique squeakiness when bitten into. This "squeak" is caused by the physical makeup of the curd, with tightly bound casein molecules creating a distinctive texture. To maintain this freshness and squeakiness, cheese curds are often refrigerated or frozen soon after production, allowing them to be enjoyed across the state.
In Wisconsin, cheese curds are commonly served deep-fried, with a breaded coating rather than batter. They are often served with a side of ketchup, marinara sauce, or ranch dressing. Cheese curds are also a popular topping for salads, drinks, and bar snacks, providing a delicious alternative to French fries. Their versatility extends to flavoured varieties, with options like garlic and dill, maple bacon, and honey BBQ.
In Canada, cheese curds hold a special place in the cuisine of Quebec, where they are a key ingredient in the iconic dish poutine. Poutine, which originated in Quebec in the 1950s, consists of French fries topped with fresh cheese curds and smothered in brown gravy. The combination of crispy fries, melted cheese curds, and savoury gravy has made poutine a beloved comfort food in Canada and beyond.
The popularity of cheese curds in Wisconsin and Canada can be attributed to a combination of historical, cultural, and culinary factors. In Wisconsin, a strong cheese-making tradition and the state's position as a leading cheese producer have contributed to the widespread consumption of cheese curds. In Canada, particularly Quebec, the incorporation of cheese curds into signature dishes like poutine has cemented their popularity. Whether enjoyed as a snack, an ingredient, or a culinary staple, cheese curds hold a special place in the hearts (and stomachs) of people in Wisconsin and Canada.
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Cheese curds are a main ingredient in poutine
Cheese curds are small, moist pieces of curdled milk with a mild, slightly salty taste. They are most popular in Quebec, Wisconsin, and Minnesota, where they are often served deep-fried and breaded or battered. They are also commonly eaten as a snack, either on their own or dressed with additional flavours such as jalapeño, garlic, or herbs.
When fresh, cheese curds have a distinctive "squeak" when bitten into, leading to their nickname, "squeaky cheese". This sound is caused by the rubbery texture of the curds, which have a similar firmness and density to cheese. However, cheese curds lose their characteristic "squeak" after 12 hours, even when refrigerated, as moisture enters the curd.
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They are sometimes referred to as squeaky cheese
Cheese curds are sometimes referred to as "squeaky cheese" because they produce a squeaking sound when you bite into them. This is due to the calcium and protein in the cheese curds meeting your tooth enamel. The sound varies depending on the pH level of the curd—the lower the pH, the less prominent the noise, and vice versa. Typically, the squeak will last for three to five days. After this period, the curds may lose their squeakiness due to moisture entering the curd. However, keeping them at room temperature can help preserve the squeakiness.
The squeakiness of cheese curds is also an indicator of freshness. Fresh cheese curds are typically warm and eaten straight out of the cheesemaker's vat. They are best enjoyed as soon as possible, as they have a short shelf life. Cheese curds that are not fresh will lose their squeak and will be more akin to traditional cheese in taste and texture.
The process of making cheese curds involves cutting the curds into small squares, which are then either packed into presses to form cheese blocks or wheels, or sold as fresh cheese curds. The salty water in the bag with the curds is the whey, a byproduct of the cheese-making process.
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Frequently asked questions
Cheese curds are small, moist pieces of curdled milk, often enjoyed as a snack or used as an ingredient in recipes.
Cheese curds have a mild flavour, similar to cheddar cheese. They may also have a hint of saltiness.
Cheese curds are made from pasteurised milk, a starter culture, and rennet.
First, the starter culture and rennet are added to the milk. The starter culture contains bacteria strains that help acidify the milk, creating an environment suitable for coagulation. The milk is then heated, separating it into curds and whey. The curds are cut into small pieces, salted, cooked, and then drained.
Cheese curds have a short shelf life and are best enjoyed fresh. They will start to lose their "fresh" characteristics, such as their distinctive "squeakiness", after 12 hours, even when refrigerated.
