Talk:Cheese curd

message: I removed this:
:Curds are tasty, tasty, tasty. All Wisconsinites develop a lifelong craving for them at an early age.
I think it's a little too subjective. If it could be sourced (if a similar statement could be attributed to a writer, newspaper columnist, famous person, etc.) it could go back. Not that they aren't tasty. Dpbsmith (talk) 14:16, 10 Feb 2005 (UTC)
thread_title: Tasty, tasty, tasty

message: User:FunkyChicken! recently added:
:In the United States, cheese curds are available at A&W Restaurants nationwide. 
I am slightly skeptical. I don't know of any A&W's nearby but will be on the lookout. 
Has FunkyChicken! seen them in an A&W outside WIsconsin? Has anyone actually tried them?
I am troubled by these things:
*Despite the announcement, they are not listed anywhere in the Menus section that I can find; for example, not at sides.
*I would like clarification of whether these are cheese curds, or fried cheese curds. (I suspect the latter).
*And, I would like someone who has actually tried them to report on whether or not they have any true cheese curd characteristics (e.g. squeak), as I do not see how A&W could possibly have solved the shipping problems. They do not mention any special techniques used. Dpbsmith (talk) 14:48, 30 July 2005 (UTC)
thread_title:  A&W status? 

message: Contrary to the apparent belief of its residents, cheese actually is manufactured in (U.S.) places other than Wisconsin. (Gasp!) I know, I know, what a horrid thing to say--but it's true. Sunnyside, Washington, for one. Every time I'm passing through the area (a couple times a year, maybe), I stop by the Darigold factory and pick up some fresh cheese curds. Yellow, squeaky, and insanely good. Because of my city's proximity to Sunnyside, we can actually buy curds at a couple of spots in town. (They're not quite as good as the ones purchased at the source, but still decent.)
Long story made short (too late!), the article is getting a factual makeover. Matt Yeager 23:15, 4 November 2005 (UTC)
replies: text: Ridiculous. Next you'll be claiming that New York produces more dairy products than Wisconsin, or some such absurdity... Dpbsmith (talk) 23:33, 4 November 2005 (UTC)
thread_title:  They are NOT a Wisconsin-only food 

message: So, I grew up in WI, and yea, cheese curds are great.  Whenever I go up there, or relatives come down here, they bring cheese curds along with them at my request lol.  So, where are some cheese factories that distribute cheese curds?  Any reasoning why they aren't "big" in other parts of the U.S.?
*They have to be fresh and that means they are really only available at cheese factories. That probably accounts for the geographical distribution. I tried some fried cheese curds at the local A&W in Canton, Massachusetts and you couldn't tell the difference between them and mozzarella sticks. Tasteless. And they were very pricey, $3.95 for a little container the size of a small order French fries. Dpbsmith (talk) 03:31, 18 January 2006 (UTC)
replies: text: It's not notable unless you can find reliable secondary sources for it. Otherwise it's just advertizing for a small, local festival, which isn't encyclopedic.--Boffob 04:33, 16 August 2007 (UTC)
replies: text:  That's what I thought... although I don't know of any other celebration of The Cheese Curd, anywhere - so, if only for that, it might deserve a mention. Anyways, I'm definitely going this year (for the first time) and I'll take a bunch of pictures. At least then we could have decent pics of white cheese curds, and my 6h-round-trip there won't have been for naught. 74.56.173.49 12:53, 16 August 2007 (UTC)
thread_title:  Notable locations of cheese curds? 

message: I got a coupla shots of cheese curds and finally uploaded them... I put one of them in the article, but it's not the highest quality image ever made.  I'll try to do better next time I gots curd.  These are the images:
Image:Cheese curds 1.jpg|pic 1
Image:Cheese curds 2.jpg|pic 2
Image:Cheese curds 3.jpg|pic 3
Tomertalk 03:11, 1 February 2006 (UTC)
replies: text: Those photos are, simply, unacceptable. They're poorly lit, blurry, and the make cheese curds look VERY unappetizing. mrcool1122 04:56, 9 March 2007 (UTC)
replies: text: Kind of like the current pic on the page 67.53.78.15 16:36, 4 August 2007 (UTC)
thread_title:  pix 

message: Ok, the article explains where you can get them, what they're like, and what you can do with them.  But what the heck *are* they?  How are they made?  Are they a byproduct of cheese?  Are they a stage in the production of cheese?  What are cheese curds?  spikey 23:51, 8 July 2006 (UTC)
replies: text: Cheese is made up of curds and whey. There's a header atop the page explaining that for an explanation of what curds are, you should go to the curd article. (But because you asked... they're basically solidified milk proteins.) Matt Yeager ♫ (Talk?) 23:14, 10 July 2006 (UTC)
thread_title:  Um. what *are* they? 

message: Some places have marinara sauce to dip them in... particularly in Illinois.  I don't see the need to dip them myself, but some people like it that way, and some places with cheap knockoffs for cheese curds (i.e. Monical's Pizza, a central illinois chain serve "cheddar nuggets" with red sauce).--69.21.146.227 02:34, 10 August 2006 (UTC)
thread_title:  Dipping them??? 

message: I added Minnesota and Iowa as locations you often find deep fried cheese curds at carnivals and fairs, as well as "occasionally" finding them in restaurants, etc. I lived in the midwest my whole life, and I nearly always seem them at a fair, but not very often in a restaurant (which is probably a good thing because I dont think I'd be able to resist them).
----
I also added Northern IL to the list, as I know that nearly every county has a fried cheese curd vender.  —Preceding unsigned comment added by 216.73.233.248 (talk) 00:09, 21 September 2008 (UTC)
thread_title:  Other states 

message: The article currently claims that "cheese curds are the fresh curds of cheddar cheese." But, cheese curds are a part of the production process for all types of cheese. Also, if you freeze them, they retain their squeak indefinitely.  —Preceding unsigned comment added by 75.152.153.240 (talk) 18:36, 27 October 2007 (UTC)
replies: text: You're probably looking for the curd article. The cheese curds article is exclusively about the cheedar cheese curds that are sold and eaten as such, which is essentially a North American phenomenon, and not about the n-th step in the process of making of any cheese. Also, your second statement is dubious without a reliable source.--Boffob 21:09, 27 October 2007 (UTC)
thread_title:  Misinformation 

message: "The American variety is usually yellow or orange, like most American Cheddar cheese, but don't require the artificial coloring. Normal varieties, as in Quebec or New York State, will be naturally un-colored" - really? Surely the only reason American curds will be different to elsewhere is because they do something different - ie add colouring like annatto etc Snori (talk) 21:53, 10 May 2011 (UTC)
thread_title: Orange?

message: I am not so sure about the "air trapped inside their porous bodies" statement.  I have had a lot of trouble finding any peer review sources for this information, but I believe that it has something to do with the resonance of the high intact casein matrix immediately after the cheese is made.  Please help us find sources for this information!  —Preceding unsigned comment added by 64.13.90.47 (talk) 02:19, 29 July 2010 (UTC)
thread_title:  Air trapped inside their porous bodies 

message: Hello fellow Wikipedians,
I have just modified  on Cheese curd. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
*Added archive https://web.archive.org/web/20111026042557/http://eatcurds.com:80/StaticPages/Dictionary.aspx to http://eatcurds.com/StaticPages/Dictionary.aspx
*Added archive https://web.archive.org/web/20100425024955/http://www.nckcn.com:80/dairyqueen/ to http://www.nckcn.com/dairyqueen/
When you have finished reviewing my changes, please set the checked parameter below to true or failed to let others know (documentation at ).
Cheers.—InternetArchiveBot (Report bug) 00:45, 21 November 2016 (UTC)
thread_title:  External links modified 

message: Although this article starts with a hatnote stating that Cheese curd is about cheese curds as a regional delicacy and Curd has general information about the dairy product, that distinction doesn't seem to be reflected in the articles. Much of the information is duplicated and I don't see any particular reason for two articles, especially since Cheese also covers 'curdling' and 'curd processing'. Therefore, I am proposing to merge Curd into Cheese curd. Curd would then become a redirect to this article. Leschnei (talk) 17:50, 13 July 2018 (UTC)
thread_title:  Merge proposal 

message: The first citation in the article (Brehaut, 2016) does not link to the right article. Instead it links to "Story of a shattered life: A single childhood incident pushed Dawn Crey into a downward spiral". Please fix with a link to an archived version of the original article, or remove the Vancouver Sun link.
Laura Brehaut (25 October 2016). "'The taste is in the squeak': Why the key to the perfect poutine is the cheese curds — just don't refrigerate them". Vancouver Sun. Retrieved 25 June 2017.  — Preceding unsigned comment added by 67.136.93.250 (talk) 16:43, 19 February 2020 (UTC)
thread_title:  Vancouver Sun Article Redirects