All About Cheese Curds

All About Cheese CurdsIf you’re not from the Upper Midwest of the US or Eastern Canada, it’s possible you’ve never heard of “cheese curds.”

What are they? In short, bits of fresh, unaged, cheese, snatched from the cheese making at the earliest stage possible. They are eaten fresh, fried, atop the national Canadian snack “poutine,” and in the Indian dishes, it is known as paneer.

Fresh and fried are the way you’ll see them most often in the Midwest. I think the fresh ones are pretty much the same in taste and texture, unless they are “flavored” as some companies are busy doing (dill, red pepper, garlic, etc). Some people refer to fresh curds as “squeaky cheese” as the bits make a slight noise when you’re chewing them.

At retail, they’re sold in bags larger than you need, usually around a pound.  It’s unusual to run into smaller containers, but you may, on occasion.

When you get into the business of deep frying them, with a breading, that’s where quality, taste and texture can vary widely. Some end up like those awful fried cheese appetizers in bars, with that fake bright yellow nacho cheese crap inside.

The good ones, the really good ones, like at Milwaukee Burger Company, are offered to you with your choice of cheese, and a light yet crispy breading that may well be rice flour. They are breaded and cooked to order and are fantastic.

I picked up a mini pack of fresh, made by Jim’s Cheeses of Waterloo, WI.  Bought them at the world’s largest purveyor of Wisconsin cheeses (so they say), Wisconsin Cheese Mart in downtown Milwaukee.

White Cheddar with Peppers.  Tell you the truth, didn’t notice the word “Peppers” or would have looked for something else.  These were $3.50, so that comes out to $16 + per pound. Spendy.  But tasty.

All About Cheese Curds

Curds. Curds. Curds.





All About Cheese Curds

All About Cheese Curds

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