cheese curds

Cheese curds are moist pieces of curdled 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 in Quebec, as part of the dish poutine (made of French fries topped with cheese curds and gravy), and in Wisconsin and Minnesota where they can be served breaded and deep fried. Curds are sometimes referred to as "squeaky cheese" or fromage en crottes (literally: "droppings of cheese"). Production Cheese curds are made from fresh pasteurized milk to which cheese culture and rennet are added. After the milk curdles it is then cut into cubes; the result is a mixture of whey and curd. This mixture is then cooked and pressed to release the whey from the curd, creating the final product. Characteristics Their flavour 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 by The New York Times as sounding like "balloons trying to neck". 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 flavour and are sometimes somewhat salty. Most varieties, as in Ontario, Quebec, Nova Scotia, Vermont, or New York State, are naturally uncoloured. The American variety is usually yellow or orange, like most American Cheddar cheese.