Bushra Griffith
Cheddar cheese curds are a natural part of the cheese-making process. They are the youngest form of cheese, taken out of the cheese vat after the whey separation step, before being pressed into Cheddar or Colby. Cheddar cheese curds are a regional favourite in Wisconsin, where they are often breaded and deep-fried. They are also a main ingredient in Poutine, a Quebec dish in which cheese curds are served on top of french fries and melting under hot gravy. You can buy cheddar cheese curds from the Wisconsin Cheese Mart, Widmer's Cheese Cellars, or Buffalo Wild Wings.
Where to buy cheddar cheese curds
| Characteristics | Values |
|---|---|
| Texture | Firm and springy |
| Flavor | Mild |
| Color | White or yellow |
| Type | Plain or flavored |
| Weight | 1 lb |
| Storage | Refrigerate in original wrapping or a plastic bag with an interlocking seal |
| Availability | Widmer's Cheese Cellars, Wisconsin Cheese Mart, Buffalo Wild Wings |
Explore related products
What You'll Learn
Widmer's Cheese Cellars
Joe Widmer, a Master Cheesemaker, uses traditional manufacturing techniques that have been passed down through generations of European and Wisconsin cheese makers. He even uses the same bricks his grandfather used to press the whey from the curds, giving the cheese its distinctive texture. Widmer's Cheddar ranges in age from mild to 8 years old, with their 8-Year Cheddar winning top honors in its class at the 2010 American Cheese Society competition.
The Widmer family takes great pride in their dairy heritage and has been handcrafting cheese in Theresa, Wisconsin, since Joe Widmer's grandfather, John Widmer, arrived from Switzerland over 80 years ago. They are dedicated to producing delicious, award-winning cheese that showcases the best of Wisconsin's dairy industry.
You can order Widmer's Cheese online through their website or by calling them directly at (888) 878-1107. The company offers a variety of cheese products, including their renowned Brick, Cheddar, and Colby cheeses, as well as other farm-fresh dairy products. Widmer's Cheese Cellars is a trusted name in the cheese industry, known for their commitment to tradition, quality, and the art of cheese-making.
How to Identify Real Cheddar Cheese
You may want to see also
Wisconsin Cheese Mart
The store also has an online presence, with a website that provides information about their products and services. Wisconsin Cheese Mart ships cheese to all 50 states, making it convenient for customers across the country to access their products.
In addition to their physical and online store, Wisconsin Cheese Mart also has a presence on Amazon.com. On Amazon, they offer products such as the Cheddar Flight Gift Crate, which has received positive reviews from customers. Wisconsin is a leader in Cheddar production, so it's no surprise that Cheddar is one of the most popular cheeses offered by Wisconsin Cheese Mart.
Cheddar Cheese: Is It Too Salty for Babies?
You may want to see also
Online recipes to make your own
Cheese curds are a fresh cheddar cheese that hasn't been pressed or aged. They are perfect for snacking and melting and are great to eat before they're put into blocks, rounds, or other shapes.
If you want to make your own cheese curds, you'll need 2 gallons of milk and equipment to measure and maintain specific temperatures. Bring the milk to 96°F and set a timer for 90 minutes. Add 1/4-1/2 tsp of annatto cheese colouring if you want more colourful curds. Next, add 1/2 tsp of Calcium Chloride and a pack of C201 Thermophilic Culture, keeping the milk at 96°F for 30 minutes. Then, add 1/2 tsp of single-strength Liquid Rennet diluted in 1/4 cup of cool water, stirring gently for about 30 seconds. Cover and heat, stirring every 10 minutes, until the mixture reaches 98°F (37°C). Squeeze the curds together to check if they stick. Drain the curds and transfer them to a cheesecloth-lined strainer set inside a pot. Pour enough whey over the curds to reach about 3 inches at the bottom of the pot, and let it drain for about 1 minute. Cover with cheesecloth and the pot lid, and heat the whey to keep the curds between 112 and 115°F (44 and 46°C). Let the curds drain for 10 minutes, and they will stick together to form a slab. Cut the slab in half, re-cover, and let drain for another 10 minutes. Flip the curds over and re-wrap, draining for 10 more minutes while maintaining the temperature. Cut the slab into smaller slabs and stack them inside the cloth. Return to the pot, cover, and continue draining, flipping, and rearranging the slabs every 15 minutes for about 1 hour total. Store the curds in a zip lock bag in the fridge. Note that the end of step 5 should be pH6.4, and step 7 should be pH5.3.
You can serve the cheese curds immediately, or let them sit at room temperature for 12 hours to develop a tangier flavour. They are great as a snack and can be enjoyed straight from the fridge or at room temperature. They are also excellent when deep-fried and served with marinara or spicy ranch sauce. Another popular use for cheese curds is in poutine, a Canadian dish where they are served on top of french fries and smothered in hot gravy.
Mature Cheddar Cheese: Lactose-Free or Not?
You may want to see also
Explore related products
Buffalo Wild Wings
If you're looking to buy cheddar cheese curds at Buffalo Wild Wings, you're in luck! Buffalo Wild Wings does indeed serve cheddar cheese curds.
A serving of their cheddar cheese curds contains 43g of total carbs, 39g net carbs, 119g of fat, 63g of protein, and 1490 calories. When paired with Southwestern Ranch Dressing, the calorie count goes up to 910.
You can order these cheddar cheese curds for delivery or takeout, along with their classic wings and new Buffalo Bleu sauce.
Smoked Cheddar: A Hard Cheese?
You may want to see also
Quebec's Poutine dish
Poutine, a classic Quebec dish, was born in the 1950s in the Centre-du-Québec area, specifically in small "greasy spoon" diners, pubs, and roadside chip wagons. It remained a country snack food in Quebec's dairy region for decades due to the narrow freshness window of cheddar cheese curds. Several restaurants in the area claim to be the originators of the dish, but no consensus exists.
Le Lutin qui rit in Warwick, and its former owner Fernand Lachance, is one of the restaurants that claim to have invented poutine. The story goes that in 1957, Lachance exclaimed, "ça va faire une maudite poutine!" ("It will make a damn mess!") when asked by a regular customer to put a handful of cheese curds in a takeout bag of french fries. The dish "poutine" then appeared on the establishment's 1957 menu. In 1962, Lachance added hot gravy to keep the dish warm.
Another restaurant that claims to be the birthplace of poutine is Le Roy Jucep, a drive-in restaurant in Drummondville. This restaurant served french fries with gravy, and some customers would add a side order of cheese curds. The owner, Jean-Paul Roy, claimed that he invented poutine in 1964, although he had been serving fries in a special sauce since 1958, in a dish he called patate-sauce.
Poutine is now widely popular, with variations of the dish appearing across Canada and beyond. It has become a symbol of Québécois and Canadian cuisine and culture. It can be found everywhere from fine dining menus at top restaurants to fast-food chains and street food. The dish has even inspired variations like Italian poutine (made with spaghetti sauce or sausage), veggie poutine (made with mushroom sauce and vegetables), and Irish poutine (made with lardons).
Cheese Choice: Colby Jack vs Cheddar, Which is Healthier?
You may want to see also
Frequently asked questions
Cheddar cheese curds can be purchased from the Wisconsin Cheese Mart and Widmer's Cheese Cellars. They are also available at Buffalo Wild Wings.
Cheddar cheese curds have a mild flavor and a firm, springy texture. They are often yellow or orange in color, like most American cheddar cheese.
Cheddar cheese curds should be refrigerated in their original wrapping until ready to use. If the original wrapping is removed, rewrap the cheese tightly in a plastic bag with an interlocking seal to prevent air pockets and absorption of other food flavors.
