Cheese Curds

What is Cheese Curds?

Cheese curds are eaten across the United States, especially the Midwest, and in Canada. In Quebec they go into poutine, a dish of french fries topped with fresh curds and brown gravy that started in the rural part of the province in the 1950s. Wisconsin and Minnesota favor them breaded or battered and deep fried. Another name for them is fromage en grain.

Production starts with fresh pasteurized milk, to which cheese culture and rennet are added. Once the milk curdles, it is cut into cubes, leaving a very clumpy mixture of curd and whey. Cooking and pressing that mixture drives off the whey and leaves the curds.

Color runs from white through yellow to orange. The flavor is mild and shifts with the process used to make them. They are about as firm and dense as mozzarella, but springier, almost rubbery, and they squeak when you bite down. That squeak fades within 12 hours, even in the fridge, as moisture works into the curd. Room temperature keeps it around longer.

Fresh curds turn up as a snack, finger food, or appetizer, plain or dressed with jalapeno, garlic, herbs, or a spice blend like Cajun seasoning. Garlic and dill on cheddar curds is a common pairing. Russian Mennonites serve them at faspa, a traditional light lunch. Curds are also skewered on a toothpick with a small smoked sausage or a piece of cured pork.

Fried curds show up at carnivals and fairs, at local fast-food spots, bars, and restaurants, and at chains such as Culver's and Dairy Queen. Minnesota style uses a batter close to what goes on onion rings. Wisconsin style uses breading. Ketchup, marinara, or ranch dressing often comes on the side. Some places call the fried version cheeseballs; in Wisconsin they are fried curds.