Editing Cheese curd (section)

==Characteristics==
Their flavor 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{{which|date=April 2025}}, but with a springy or rubbery texture.<ref name="Squeaky"/> Fresh curds squeak against the teeth when bitten into. This "squeak" has been described by ''[[The New York Times]]'' as sounding like "[[balloon]]s trying to [[kiss|neck]]".<ref>[https://query.nytimes.com/gst/fullpage.html?res=9E06E3DF1F3BF934A25753C1A9629C8B63 Louisa Kamps, "Cheese Curds," NY Times, October 17, 2004]</ref> After 12 hours, even under refrigeration, cheese curds lose much of their "fresh" characteristic, particularly the "squeak", due to moisture entering the curd.<ref name="Squeaky"/> Keeping them at room temperature can preserve the squeakiness.{{citation needed|date=July 2019}}

The curds have a mild flavor and are sometimes somewhat salty.<ref name="Squeaky"/> Most varieties, as in Ontario, Quebec, Nova Scotia, Vermont, or New York State, are naturally uncolored. In Wisconsin they are normally orange or yellow and have a slightly different texture.