{"id":58669,"date":"2024-01-30T16:38:54","date_gmt":"2024-01-30T16:38:54","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?p=58669"},"modified":"2024-01-30T16:38:57","modified_gmt":"2024-01-30T16:38:57","slug":"what-is-cheese-curd","status":"publish","type":"post","link":"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-curd\/","title":{"rendered":"What is Cheese Curd?"},"content":{"rendered":"\n<p><strong>Cheese curds<\/strong> are small pieces of curdled milk that are eaten as a snack or used as an ingredient in dishes like poutine.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"630\" src=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/01\/What-is-Cheese-Curd.jpeg\" alt=\"What is Cheese Curd\" class=\"wp-image-58731\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/01\/What-is-Cheese-Curd.jpeg 1200w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/01\/What-is-Cheese-Curd-768x403.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Their texture is springy and squeaky, and they have a mild cheddar-like flavor.<\/p>\n\n\n\n<p><strong>Cheese curds<\/strong> are a byproduct of the <strong>cheesemaking process<\/strong> when cheesemakers strain the curds from the whey.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_65 counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-curd\/#How_Cheese_Curds_are_Made\" title=\"How Cheese Curds are Made\">How Cheese Curds are Made<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-curd\/#Characteristics_of_Cheese_Curds\" title=\"Characteristics of Cheese Curds\">Characteristics of Cheese Curds<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-curd\/#Common_Uses_for_Cheese_Curds\" title=\"Common Uses for Cheese Curds\">Common Uses for Cheese Curds<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-curd\/#Snacking_on_Plain_Curds\" title=\"Snacking on Plain Curds\">Snacking on Plain Curds<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-curd\/#BatteredFried_Cheese_Curds\" title=\"Battered\/Fried Cheese Curds\">Battered\/Fried Cheese Curds<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-curd\/#Uses_in_Recipes\" title=\"Uses in Recipes\">Uses in Recipes<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-curd\/#Poutine\" title=\"Poutine\">Poutine<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-curd\/#Salads\" title=\"Salads\">Salads<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-curd\/#FAQs\" title=\"FAQs\">FAQs<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-curd\/#What_cheese_are_cheese_curds_made_from\" title=\"What cheese are cheese curds made from?\">What cheese are cheese curds made from?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-curd\/#Why_are_some_cheese_curds_orange\" title=\"Why are some cheese curds orange?\">Why are some cheese curds orange?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-curd\/#How_can_you_tell_if_cheese_curds_are_fresh\" title=\"How can you tell if cheese curds are fresh?\">How can you tell if cheese curds are fresh?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-curd\/#How_long_do_cheese_curds_last\" title=\"How long do cheese curds last?\">How long do cheese curds last?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-curd\/#Can_you_make_cheese_curds_at_home\" title=\"Can you make cheese curds at home?\">Can you make cheese curds at home?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-curd\/#Conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_Cheese_Curds_are_Made\"><\/span>How Cheese Curds are Made<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Cheese curds<\/strong> 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 <strong>heated to release more whey<\/strong>. This makes the curds shrink and become more solid. The curds are eventually drained, salted, and packaged.<\/p>\n\n\n\n<p><strong>Cheese curds<\/strong> are essentially a very young <a href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-cheddar\/\">cheddar cheese<\/a> 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 <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-colby-jack\/\">cheese texture<\/a>.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> <a href=\"https:\/\/aglassandahalffullproductions.com\/butter-vs-cheese-vs-ghee\/\">Cheese<\/a> curds are fresh young cheddar <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-velveeta\/\">cheese cubes<\/a> made during the initial stages of the cheesemaking process.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Characteristics_of_Cheese_Curds\"><\/span>Characteristics of Cheese Curds<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-pepper-jack\/\">Fresh cheese<\/a> curds have a texture similar to very young cheddar, but springier. When bitten into, the curds <strong>squeak against your teeth<\/strong> due to the rubbery texture. The curds also retain their shape well instead of mushed together like <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-real-cheese\/\">aged cheddar<\/a>.<\/p>\n\n\n\n<p>The flavor of <a href=\"https:\/\/aglassandahalffullproductions.com\/cottage-cheese-vs-paneer\/\">cheese curds<\/a> 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.<\/p>\n\n\n\n<p><strong>Cheese curds<\/strong> only stay fresh for about 1-2 days. During this time they retain their characteristic <strong>squeak<\/strong> 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.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway: <\/strong>The signature traits of cheese curds when fresh are a rubbery, squeaky texture and a <a href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/\">mild flavor<\/a>. These qualities fade as the curds age after a couple days.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Common_Uses_for_Cheese_Curds\"><\/span>Common Uses for Cheese Curds<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>There are two main ways cheese curds are enjoyed - either plain as a snack, or battered\/fried.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Snacking_on_Plain_Curds\"><\/span>Snacking on Plain Curds<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Cheese curds<\/strong> 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 <strong>tossing them with extras<\/strong> like:<\/p>\n\n\n\n<ul>\n<li>Herbs<\/li>\n\n\n\n<li>Garlic<\/li>\n\n\n\n<li>Spice blends<\/li>\n\n\n\n<li>Jalape\u00f1o<\/li>\n<\/ul>\n\n\n\n<p>The curds may be skewered onto toothpicks alternating with snacks like small sausages. This allows you to easily pop them into your mouth.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"BatteredFried_Cheese_Curds\"><\/span>Battered\/Fried Cheese Curds<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>While fresh curds are great plain, battering and frying them is also very popular, especially in Wisconsin. <strong>Breaded cheese curds<\/strong> can be found at state fairs, carnivals, bar menus, and fast food joints.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p><a href=\"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-vs-halloumi\/\">Fried cheese<\/a> curds are usually served as an appetizer with a dipping sauce like marinara, ranch, or Southwestern ranch.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> Cheese curds are commonly eaten as a snack plain or breaded\/fried. Fried curds in particular are a popular appetizer dish.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Uses_in_Recipes\"><\/span>Uses in Recipes<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Beyond snacking, cheese curds are great added to recipes for their <strong>squeaky texture<\/strong> contrast.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Poutine\"><\/span>Poutine<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>This quintessential Canadian dish is all about the curds. <strong>Poutine<\/strong> 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.<\/p>\n\n\n\n<p>It's critical that the cheese curds are fresh, ideally made within 24 hours so they retain their signature texture. <strong>Aged cheddar<\/strong> simply can't compare to curds in poutine.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Salads\"><\/span>Salads<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Some salads well suited for curds:<\/p>\n\n\n\n<ul>\n<li>Garden salads<\/li>\n\n\n\n<li>Greek salads<\/li>\n\n\n\n<li>Cold pasta salads<\/li>\n\n\n\n<li>Potato salads<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> 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.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"FAQs\"><\/span>FAQs<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_cheese_are_cheese_curds_made_from\"><\/span>What cheese are cheese curds made from?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Despite coming in white or orange hues, <strong>the base of cheese curds<\/strong> is almost always cheddar cheese. The color is added using annatto powder, like many cheddars. While curds are young cheddar before aging, other <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/\">cheese varieties<\/a> are not used to make curds.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Why_are_some_cheese_curds_orange\"><\/span>Why are some cheese curds orange?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>The orange color<\/strong> 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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_can_you_tell_if_cheese_curds_are_fresh\"><\/span>How can you tell if cheese curds are fresh?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Listen for the squeak! <strong>Pressed against your teeth<\/strong>, 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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_long_do_cheese_curds_last\"><\/span>How long do cheese curds last?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Stored properly chilled below 40\u00b0F, cheese curds maintain quality for <strong>about 1 week<\/strong>. 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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Can_you_make_cheese_curds_at_home\"><\/span>Can you make cheese curds at home?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>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!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Cheese curds offer a uniquely <strong>fresh, squeaky cheese experience<\/strong> thanks to being enjoyed right away instead of aged for flavor development.<\/p>\n\n\n\n<p>They are an inevitable byproduct of making cheeses like cheddar. Beyond snacking, cheese curds are now used creatively in recipes seeking a contrasting texture.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":58731,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58669"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=58669"}],"version-history":[{"count":2,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58669\/revisions"}],"predecessor-version":[{"id":58732,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58669\/revisions\/58732"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/58731"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=58669"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=58669"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=58669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}