Editing Cheese curd

{{use American English|date=February 2024}}
{{short description|Unaged curdled milk product}}
{{about|cheese curds as a regional delicacy|general information about the dairy product|curd|information about the role of curds in cheese processing|Cheese#Curd processing{{!}}cheese curd processing}}
{{French Canadian cuisine}}
[[Image:Cheese Curds with scale measurement.png|thumb|right|200px|Cheese curds]]
'''Cheese curds''' are moist pieces of [[curdled milk]], eaten either alone as a snack, or used in prepared dishes. They are most often consumed throughout the northern United States and Canada.<ref>{{Cite web |date=20 May 2021 |title=Where to Get the Squeakiest Cheese Curds in Ontario &#124; Ontario Culinary |url=https://ontarioculinary.com/where-to-get-the-squeakiest-cheese-curds-in-ontario/}}</ref> Notably, cheese curds are popular in [[Quebec]], as part of the dish [[poutine]] (made of [[French fries]] topped with cheese curds and [[gravy]]), and in [[Wisconsin]] and [[Minnesota]] where they can be served breaded and deep fried. Curds are sometimes referred to as "'''squeaky cheese'''" or ''fromage en grain''.<ref name="Squeaky">{{Cite web |url=https://vancouversun.com/life/food/98the+taste+squeak+perfect+poutine+cheese+curds+just+refrigerate/12250895/story.html |title='The taste is in the squeak': Why the key to the perfect poutine is the cheese curds — just don't refrigerate them |access-date=25 June 2017 |publisher=Vancouver Sun |author=Laura Brehaut |date=25 October 2016}}</ref>

==Production==
Cheese curds are made from fresh [[pasteurized milk]] to which [[cheese culture]] and [[rennet]] are added.<ref name="Squeaky"/> After the milk [[curdle]]s it is then cut into cubes; the result is a mixture of [[whey]] and curd, which then forms a substance that is extremely clumpy. This mixture is then cooked and pressed to release the whey from the curd, creating the final product.<ref name="Squeaky"/>

==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.

==Uses==
{{Cookbook|Cheese Curds}}

===Fresh===
Fresh cheese curds are often eaten as a [[snack]], [[finger food]], or an [[appetizer]]. They may be served alone, dressed with an additional flavor, or with another food, such as a small smoked sausage or piece of cured pork, with the elements skewered together on a [[toothpick]]. Examples of flavorings applied to fresh curds include [[jalapeño]] chili peppers, [[garlic]], various [[herbs]], or spice blends such as Cajun seasoning, with garlic and dill on cheddar curds being a popular combination.<ref>{{cite web |url=http://eatcurds.com/StaticPages/Dictionary.aspx |title=Wisconsin Cheese - Curd Dictionary |access-date=2011-09-12 |url-status=dead |archive-url=https://web.archive.org/web/20111026042557/http://eatcurds.com/StaticPages/Dictionary.aspx |archive-date=2011-10-26}}</ref> They are often served by [[Russian Mennonites]] as part of a traditional light lunch called ''[[Mennonite cuisine#Faspa|faspa]]''.<ref>{{cite news|author=Nathan Orsi|title=A Historic look at the Importance of Cheese in Mennonite Society}}</ref>

===Fried cheese curds<!-- This section is linked from [[Minnesota]] -->===
[[File:CheeseCurds.jpg|thumb|right|150px|Deep-fried cheese curds]]
Deep-fried cheese curds are often found at carnivals and fairs, and often local non-chain [[fast food|fast-food]] restaurants and at regular restaurants and bars, as well as a few chain restaurants of local origin, such as [[Culver's]].  

Minnesota style deep-fried cheese curds are covered with a [[batter (cooking)|batter]] similar to one used for [[onion ring]]s, and placed in a [[deep fryer]]. Wisconsin style deep-fried cheese curds use breading instead of batter.<ref>{{Cite web |date=2022-05-23 |title=Where to Go in Minneapolis-St. Paul For the Best Cheese Curds |url=https://www.cheeseprofessor.com/blog/cheese-curds-minneapolis-st-paul |access-date=2023-08-04 |website=The Cheese Professor |language=en-US}}</ref> They are sometimes served with a side of [[ketchup]], [[marinara sauce]], or [[ranch dressing]].<ref>Lewis, Chelsey (April 21, 2016). [http://www.jsonline.com/greensheet/are-fried-cheese-curds-wisconsins-most-important-food-innovation-b99706996z1-376646521.html "Are Fried Cheese Curds Wisconsin's Most Important Food Innovation?"], ''Milwaukee Journal Sentinel''. Retrieved May 21, 2016.</ref>

In many areas where fried cheese curds are common, the term "cheese curds", or simply "curds", refers to the fried variety; non-fried curds are distinguished by calling them "raw" or "plain" cheese curds.

In some areas, deep-fried cheese curds are also known as cheeseballs. Whereas in Wisconsin they are usually referred to as fried curds.<ref>[http://www.nckcn.com/dairyqueen/ Belleville, Kansas Dairy Queen website] {{webarchive |url=https://web.archive.org/web/20100425024955/http://www.nckcn.com/dairyqueen/ |date=April 25, 2010}}</ref>

===Poutine===
{{Main|Poutine}}
[[File:Cheese Factory poutine (5662570040).jpg|thumb|150px|right|Poutine with squeaky cheese]]
Cheese curds are a main ingredient in [[poutine]], which originated in the 1950s in rural [[Quebec]], Canada. It consists of [[french fries]] topped with fresh cheese curds, covered with brown [[gravy]] and sometimes additional ingredients.<ref name="Squeaky"/>

==See also==
* [[Fried cheese]]
* [[Halloumi]]
* [[Leipäjuusto]] ([[Finnish cuisine|Finnish]] squeaky cheese)
* [[List of cheeses]]
* {{portal-inline|Food}}

==References==
{{reflist|2}}

{{Commons category|Cheese curds}}

{{American cheeses}}
{{Canadian cheeses}}
{{Québécois cheeses}}

[[Category:American cheeses]]
[[Category:Canadian cheeses]]
[[Category:Cuisine of Wisconsin]]
[[Category:Cuisine of the Midwestern United States]]
[[Category:Cuisine of the Northeastern United States]]
[[Category:Cuisine of Quebec]]
[[Category:Curd]]
[[Category:Convenience foods]]
[[Category:Culver's]]
[[Category:American snack foods]]