Andy Montoya
Cheddar cheese curds are a delicacy in the Midwest, particularly in Wisconsin, where they are renowned for their 'squeakiness. This squeakiness is a result of the elastic protein strands in the curds rubbing against the enamel of your teeth, and it is considered an indicator of freshness. While cheese curds are delicious as a snack on their own, they can also be used in a variety of dishes, such as the Canadian favourite, poutine, which consists of French fries topped with cheese curds and coated in gravy. Cheese curds can also be fried, battered, or added to soups, salads, pizzas, pastas, and even cocktails. They can be used as a topping for flatbreads or pita chips, or in more substantial dishes like meatwads, or chorizo, potato, and egg skillets. For those with a sweet tooth, cheese curds can be combined with bacon and onion marmalade to make a savoury grilled cheese sandwich.
Cheddar Cheese Curds
| Characteristics | Values |
|---|---|
| Best consumed | Within 24 hours of being made |
| Freshness indicator | Squeak sound when bitten into |
| Optimal temperature for frying | 375°F |
| Frying technique | Avoid overcrowding the pan |
| Use | Snacking, cooking, toppings |
| Dishes | Poutine, nachos, grilled cheese, soups, salads, pizza, pasta |
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What You'll Learn
Frying cheddar cheese curds
To fry cheddar cheese curds, you will need to heat oil to 375˚F in a deep fryer or a large saucepan. It is important to use a thermometer to monitor the temperature and to be careful, as oil can be dangerous. The next step is to prepare the batter. A simple batter can be made by whisking together buttermilk, flour, baking soda, garlic salt, and an egg until smooth. You can also add a tiny bit of beer to the batter for flavor, as well as paprika and pepper for seasoning. If the batter is too thick, you can add more buttermilk, and if it is too thin, you can add more flour.
Once the batter is ready, coat the cheese curds. You can do this by placing about 6 to 8 cheese curds at a time into the batter, stirring to coat, and then removing them with a wire strainer or slotted spoon. You may need to shake off any excess batter. It is also possible to double-coat the cheese curds by letting the first coat of batter dry, and then repeating the process. This will result in a thicker crust.
Finally, it is time to fry the cheese curds. Place the coated cheese curds in the hot oil and fry for just a few seconds or up to one or two minutes, until they are golden brown. Fry them in small batches to avoid overcrowding. Remove the fried cheese curds from the oil with a slotted spoon and drain them on a paper towel-lined plate. Enjoy them while they are fresh, perhaps with a dipping sauce such as ranch dressing or marinara sauce.
Some people like to freeze their cheese curds for about 30 minutes to an hour before frying, as this can help the coating stay on and prevent the cheese from melting too quickly.
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Adding to a grilled cheese sandwich
Cheese curds are a delicacy in the Midwest, particularly in Wisconsin. They are best enjoyed fresh, ideally within 24 hours of being made, as that is when they are at their squeakiest and tastiest.
Aged white cheddar cheese curds can be used to make a delicious grilled cheese sandwich. The aged cheddar helps keep the cheese curds in place, giving the sandwich a great stretchy texture.
Ingredients:
- Bread – any crusty bread such as French, Italian, or Sourdough loaf.
- Aged white cheddar cheese
- Cheese curds
- Bacon
- Red onion marmalade
- Butter
Optional ingredients:
- Fresh cranberries
- A tart apple, such as Granny Smith
Instructions:
- Slice the bread and grate the aged cheddar cheese.
- Cook the bacon until crisp and set it on a paper towel.
- Heat a large skillet over medium-low heat.
- Butter one side of each bread slice.
- Place a slice of bread, buttered side down, on a butter knife blade to prevent the buttered side from sticking to the skillet.
- Add a layer of grated aged cheddar.
- Top with a layer of cheese curds.
- Place a couple of slices of bacon on top, then finish with a generous layer of red onion marmalade.
- Top with the other slice of bread, buttered side up.
- Transfer the sandwich to the warm skillet and cook on both sides until deep golden brown.
Note: Cheese curds do not melt easily, so it is recommended to start with room-temperature curds and place a baking sheet over the skillet to aid the melting process.
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Using as a topping for flatbread
Cheddar cheese curds are a delicacy in the Midwest, especially in Wisconsin, where they are famously squeaky and fresh. While they are a treat on their own, they can also be used in a variety of dishes, including flatbread.
To use cheddar cheese curds as a topping for flatbread, you can follow these steps:
Prepare the Flatbread Dough:
Start by preparing the flatbread dough. You can use your favourite flatbread recipe or opt for a store-bought option. Roll out the dough to your desired thickness and shape. Keep in mind that a thinner dough will result in a crispier flatbread, while a thicker dough will be chewier.
Add Herbs and Spices:
As suggested by a user on Reddit, adding herbs and spices to your flatbread can enhance its flavour. You can sprinkle dried or fresh herbs such as rosemary, thyme, or oregano onto the dough. Spices like garlic powder, onion powder, or red pepper flakes can also be added for an extra kick. Don't be afraid to experiment with different combinations to find your favourite flavour profile.
Top with Cheddar Cheese Curds:
Now, it's time to add the star ingredient—the cheddar cheese curds. Sprinkle the cheese curds generously over the surface of the flatbread dough. Keep in mind that cheese curds don't melt easily, so you might want to grate or cut them into smaller pieces for better coverage. The cheese curds will provide a rich, savoury flavour and a unique texture to your flatbread.
Add Other Toppings (Optional):
You can also add other toppings to your flatbread, creating a well-rounded and flavourful dish. Sliced tomatoes, onions, or olives can be a great addition, providing moisture and a burst of freshness. If you want to include meat, options like pepperoni, crumbled sausage, or cooked chicken pieces can be added as well. Feel free to get creative and choose toppings that complement the cheddar cheese curds.
Bake the Flatbread:
Finally, bake your flatbread in the oven at a temperature recommended for your dough recipe, or on a stovetop using a skillet or griddle. Keep an eye on it to ensure it doesn't burn, as cooking times may vary depending on the thickness of your dough. Once the edges are golden brown and the cheese is slightly melted, your flatbread is ready to be enjoyed!
Using cheddar cheese curds as a topping for flatbread is a delicious way to incorporate this unique ingredient into your cooking. Enjoy the savoury, cheesy delight as a snack, appetiser, or even a meal, paired with your favourite dips or sides.
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Making poutine
Poutine is a Canadian dish that originated in Quebec in the late 1950s. It is a rich combination of French fries, cheese curds, and brown gravy. The cheese curds used in poutine are ideally white and fresh, as they are known to be squeakier and taste better than their older counterparts.
To make poutine, start by preparing the French fries. These can be baked or fried. If baking, preheat the oven to 400° F. Cut the potatoes into the desired shape and size, toss them in oil, and season with salt and pepper. Bake for about 20 minutes, tossing them halfway through to ensure even cooking. If frying, cut the potatoes and fry them in hot oil until golden brown.
Next, prepare the cheese curds. As mentioned, fresh white cheese curds are ideal for poutine. You can fry the cheese curds separately by dipping them in a batter of your choice (a simple batter can be made by mixing an egg with buttermilk, flour, garlic salt, and baking soda) and frying them in hot oil at 375°F. Frying about 8-10 curds at a time will help maintain the desired oil temperature. Alternatively, you can use the cheese curds as they are, without frying them separately.
Now it's time to assemble the poutine! Place the French fries in a bowl or on a plate, and top them with the cheese curds. Finally, pour the brown gravy over the fries and curds. You can make the gravy from scratch or use a store-bought option.
Poutine is best enjoyed immediately while the cheese curds are still warm and slightly melted, creating a delightful, stretchy texture. It pairs well with a light, low-tannin red wine like Pinot Noir or a crisp pale ale.
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Adding to a chicken noodle soup
Cheese curds are a delicacy in the Midwest, particularly in Wisconsin, and are best enjoyed fresh. They are commonly associated with poutine, a Canadian dish consisting of French fries topped with cheese curds and brown gravy. However, they can also be used in various other dishes, including salads, pizza, pasta, and cocktails.
Cheese curds can be a great addition to a chicken noodle soup, providing a rich and creamy texture. Here are some ways to incorporate them:
As a Topping:
- Prepare the chicken noodle soup as you normally would.
- Just before serving, sprinkle grated or cubed cheese curds over the soup.
- The heat of the soup will slightly melt the cheese curds, creating a creamy texture and adding a tangy flavour to the broth.
As a Garnish:
- Skewer a few cheese curds and place them in the soup as a garnish.
- The cheese curds will add a decorative touch to the dish while also providing a burst of flavour.
Fried Cheese Curds:
- Prepare a batter by mixing an egg with buttermilk, flour, garlic salt, and baking soda. You can also use a beer-based batter by substituting the buttermilk with your favourite beer.
- Heat oil in a pan to a temperature of 375°F. Use enough oil to completely cover the cheese curds.
- Dip the cheese curds in the batter and carefully place them in the hot oil. Fry in batches of 8-10 curds to maintain the oil temperature.
- Once golden brown, remove the fried cheese curds and place them on a paper towel to absorb excess oil.
- Add these crispy, fried cheese curds to your chicken noodle soup as a topping or garnish. They will provide a delightful contrast of textures and flavours.
Melty Cheese Curds:
- Grate or shred the cheese curds and add them to your chicken noodle soup towards the end of the cooking process.
- Stir the soup gently to ensure the cheese curds melt evenly and create a creamy and cohesive texture.
- This method will enhance the flavour of the broth and give it a rich, cheesy profile.
Cheese curds can elevate a simple chicken noodle soup and make it a heartier and more indulgent dish. Experiment with different types of cheese curds, such as cheddar or buffalo curds, to find your preferred flavour and texture.
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Frequently asked questions
Cheddar cheese curds are commonly used in poutine, a Canadian dish that combines French fries, cheese curds, and brown gravy. Cheese curds are also used in nachos, grilled cheese sandwiches, and flatbreads. They can be fried, battered, or deep-fried as a snack, or added to dishes like chicken noodle soup, pizza, or pasta.
Fresh cheddar cheese curds are known for their "squeakiness," which is caused by the presence of long elastic protein strands that rub against your teeth when you bite into them. This squeakiness is an indicator of freshness, and it starts to fade as the cheese ages and the protein strands break down.
To fry cheddar cheese curds, heat oil to a temperature of 375°F (190.5°C) and fry 8-10 curds at a time to avoid overcrowding the pan. You can use a milk-based batter or a beer-based batter for a unique flavor. Monitor the oil temperature and adjust the heat as needed to ensure consistent frying.
