Cheese curds are small pieces of curdled milk that are eaten as a snack or used as an ingredient in dishes like poutine.
Their texture is springy and squeaky, and they have a mild cheddar-like flavor.
Cheese curds are a byproduct of the cheesemaking process when cheesemakers strain the curds from the whey.
How Cheese Curds are Made
Cheese curds start out as milk that is curdled by adding cultures and rennet. This causes the milk proteins (casein) to coagulate into solid curds that are separated from the liquid whey. The curds are then cut into small cubes and heated to release more whey. This makes the curds shrink and become more solid. The curds are eventually drained, salted, and packaged.
Cheese curds are essentially a very young cheddar cheese before it gets pressed into a wheel or block for aging. The curds are packed and sold immediately after being made, which is why they have a distinctive squeaky and springy fresh cheese texture.
Key Takeaway: Cheese curds are fresh young cheddar cheese cubes made during the initial stages of the cheesemaking process.
Characteristics of Cheese Curds
Fresh cheese curds have a texture similar to very young cheddar, but springier. When bitten into, the curds squeak against your teeth due to the rubbery texture. The curds also retain their shape well instead of mushed together like aged cheddar.
The flavor of cheese curds is mild, similar to extra mild cheddar. They may taste slightly salty from the salting step. The interior of the curds remains bright white, while the outside takes on a golden hue during heating.
Cheese curds only stay fresh for about 1-2 days. During this time they retain their characteristic squeak and shape. After a day or two, even when refrigerated, these traits diminish as the curds start to age and moisture enters. Keeping them at room temperature can help preserve the squeak a little longer.
Key Takeaway: The signature traits of cheese curds when fresh are a rubbery, squeaky texture and a mild flavor. These qualities fade as the curds age after a couple days.
Common Uses for Cheese Curds
There are two main ways cheese curds are enjoyed - either plain as a snack, or battered/fried.
Snacking on Plain Curds
Cheese curds are commonly eaten by themselves as a snack due to their mild flavor. Their small bite size also makes them handy finger food. Curds are sometimes spiced up by tossing them with extras like:
- Herbs
- Garlic
- Spice blends
- Jalapeño
The curds may be skewered onto toothpicks alternating with snacks like small sausages. This allows you to easily pop them into your mouth.
Battered/Fried Cheese Curds
While fresh curds are great plain, battering and frying them is also very popular, especially in Wisconsin. Breaded cheese curds can be found at state fairs, carnivals, bar menus, and fast food joints.
A beer batter or breading is applied before frying cheese curds in oil until golden brown. Typical batters used are similar to onion ring or fried chicken batter. Curds are sometimes called "cheese balls" when prepared this way.
Fried cheese curds are usually served as an appetizer with a dipping sauce like marinara, ranch, or Southwestern ranch.
Key Takeaway: Cheese curds are commonly eaten as a snack plain or breaded/fried. Fried curds in particular are a popular appetizer dish.
Uses in Recipes
Beyond snacking, cheese curds are great added to recipes for their squeaky texture contrast.
Poutine
This quintessential Canadian dish is all about the curds. Poutine consists of French fries topped with fresh cheese curds that squeak against your teeth, all drenched in piping hot gravy. The heat from the fries and gravy slightly melts the curds.
It's critical that the cheese curds are fresh, ideally made within 24 hours so they retain their signature texture. Aged cheddar simply can't compare to curds in poutine.
Salads
You can also add cheese curds to salads in addition to typical crumbled cheeses. Their ability to retain shape contrasts nicely against tender greens. curds also add great texture paired with vegetables like cucumbers and tomatoes.
Some salads well suited for curds:
- Garden salads
- Greek salads
- Cold pasta salads
- Potato salads
Key Takeaway: The most well known dish featuring cheese curds is the Canadian specialty poutine, consisting of fries, curds, and gravy. Curds also make great salad toppings.
FAQs
What cheese are cheese curds made from?
Despite coming in white or orange hues, the base of cheese curds is almost always cheddar cheese. The color is added using annatto powder, like many cheddars. While curds are young cheddar before aging, other cheese varieties are not used to make curds.
Why are some cheese curds orange?
The orange color doesn't affect the taste at all, but orange is expected with many cheddars. Annatto, a natural seed extract, is mixed into the curds to achieve the orange hue. It masks subtle color variations caused by factors like cow diet. Without any color added, curds would be white.
How can you tell if cheese curds are fresh?
Listen for the squeak! Pressed against your teeth, fresh cheese curds less than 2 days old will make an audible squeaking sound. This noise happens because the protein strands physically rub against your tooth enamel. If your curds don't squeak even lightly, they are past peak freshness.
How long do cheese curds last?
Stored properly chilled below 40°F, cheese curds maintain quality for about 1 week. They will still be safe to eat for longer, but will become more firm and lose moisture as they age. Freezing can extend shelf life up to 4 months, but the texture and flavor degrade over time.
Can you make cheese curds at home?
Making cheese curds isn't too complicated, even for beginners. You'll need good quality milk, cultures, rennet to start the curdling process, and a way to properly drain the curds. Then salt and package the curds once drained. Homemade curds won't last as long as commercial ones, but squeak just as nicely!
Conclusion
Cheese curds offer a uniquely fresh, squeaky cheese experience thanks to being enjoyed right away instead of aged for flavor development.
They are an inevitable byproduct of making cheeses like cheddar. Beyond snacking, cheese curds are now used creatively in recipes seeking a contrasting texture.