Cheese curd

Cheese curdsare moist pieces ofcurdled milk, eaten either alone as a snack, or used in prepared dishes. They are most often consumed throughout the northern United States and Canada.Notably, cheese curds are popular inQuebec, as part of the dishpoutine(made ofFrench friestopped with cheese curds andgravy), and inWisconsinandMinnesotawhere they can be served breaded and deep fried. Curds are sometimes referred to as "squeaky cheese" orfromage en grain.
Cheese curds are made from freshpasteurized milkto whichcheese cultureandrennetare added.After the milkcurdlesit is then cut into cubes; the result is a mixture ofwheyand curd. Which then forms a substance that is extremely clumpy. This mixture is then cooked and pressed to release the whey from the curd, creating the final product.
Their flavor is mild, but the taste can differ depending on the process by which they were made. It has about the same firmness and density as cheese, but with a springy or rubbery texture.Fresh curds squeak against the teeth when bitten into. This "squeak" has been described byThe New York Timesas sounding like "balloonstrying toneck".After 12 hours, even under refrigeration, cheese curds lose much of their "fresh" characteristic, particularly the "squeak", due to moisture entering the curd.Keeping them at room temperature can preserve the squeakiness.
The curds have a mild flavor and are sometimes somewhat salty.Most varieties, as in Ontario, Quebec, Nova Scotia, Vermont, or New York State, are naturally uncolored. In Wisconsin they are normally orange or yellow and have a slightly different texture.
Fresh cheese curds are often eaten as asnack,finger food, or anappetizer. They may be served alone, dressed with an additional flavor, or with another food, such as a small smoked sausage or piece of cured pork, with the elements skewered together on atoothpick. Examples of flavorings applied to fresh curds includejalapeñochili peppers,garlic, variousherbs, or spice blends such as Cajun seasoning, with garlic and dill on cheddar curds being a popular combination.They are often served byRussian Mennonitesas part of a traditional light lunch calledfaspa.
Deep-fried cheese curds are often found at carnivals and fairs, and often local non-chainfast-foodrestaurants and at regular restaurants and bars, as well as a few chain restaurants of local origin, such asCulver's.
Minnesota style deep-fried cheese curds are covered with abattersimilar to one used foronion rings, and placed in adeep fryer. Wisconsin style deep-fried cheese curds use breading instead of batter.They are sometimes served with a side ofketchup,marinara sauce, orranch dressing.
In many areas where fried cheese curds are common, the term "cheese curds", or simply "curds", refers to the fried variety; non-fried curds are distinguished by calling them "raw" or "plain" cheese curds.
In some areas, deep-fried cheese curds are also known as cheeseballs. Whereas in Wisconsin they are usually referred to as fried curds.
Cheese curds are a main ingredient inpoutine, which originated in the 1950s in ruralQuebec, Canada. It consists offrench friestopped with fresh cheese curds, covered with browngravyand sometimes additional ingredients.