A bowl of Wisconsin cheese curds

Cheese curds are the fresh curds of cheddar cheese. They are generally available in retail stores operated at cheese factories throughout the United States and Canada (especially in Wisconsin and Quebec, where they can be found in many grocery stores.) Image File history File linksMetadata Download high resolution version (2048x1536, 410 KB) Summary looking for a good cheese curds pic. ... Image File history File linksMetadata Download high resolution version (2048x1536, 410 KB) Summary looking for a good cheese curds pic. ... Curdled is also the name of a Quentin Tarantino film. ... Country of origin England Region, town Somerset, Cheddar Source of milk Cows Pasteurized Frequently Texture hard/semi-hard Aging time 3-30 months depending on variety Certification No Cheddar cheese is a pale yellow, sharp-tasting cheese originally made in the English village of Cheddar, in Somerset. ... Official language(s) None Capital Madison Largest city Milwaukee Area  Ranked 23rd  - Total 65,498 sq mi (169,790 km²)  - Width 260 miles (420 km)  - Length 310 miles (500 km)  - % water 17  - Latitude 42°30N to 47°3N  - Longitude 86°49W to 92°54W Population  Ranked... Motto: Je me souviens (French: I remember) Official languages French Flower Blue Flag Iris (Iris versicolor Linné) Tree Yellow Birch Bird Snowy Owl Capital Quebec City Largest city Montreal Lieutenant-Governor Lise Thibault Premier Jean Charest (PLQ) Parliamentary representation  - House seats  - Senate seats 75 24 Area Total  - Land  - Water  (% of...

A plate of Wisconsin cheese curds, with penny for scale

Cheese curds are little-known in locations without cheese factories, because they should ideally be eaten absolutely fresh, within hours of manufacture. After twelve hours, even under refrigeration, they have lost much of their "fresh curd" characteristics, particularly the "squeak." This "squeak" has been described by the New York Times as sounding like "balloons trying to neck"^[1]. After twenty-four hours, they have lost the marks of freshness entirely. They have not become unwholesome or distasteful, but they are not fresh cheese curds any more—they are simply insufficiently aged cheese. No ordinary shipping method is sufficiently fast to preserve their flavor intact. If they are purchased locally and need to be kept for a couple of days, room temperature, rather than refrigeration, does something to preserve the flavor and "squeak." Sonically impaired curds can sometimes have the "squeak" restored by no more than a couple of seconds in a microwave oven. Image File history File links 4599_IMGe-small. ... Image File history File links 4599_IMGe-small. ... The New York Times is an internationally known daily newspaper published in New York City and distributed in the United States and many other nations worldwide. ...

Fresh curds are roughly the size and shape of peanuts or, perhaps, Cheetos. The flavor is a mild "fresh-dairy" taste. The texture and mouth feel is unique. They have about the same firmness as cheese, but have a springy or rubbery texture, rather than the yielding, clay-like texture of cheese. Fresh curds squeak against the teeth when bitten into. This squeak is perhaps the defining characteristic of fresh cheese curds. It has been referred to as "Squeeky cheese." They are somewhat salty and have the same addictive, greed-inspiring charactistics as other salty snacks, although they are cool and moist rather than being dry and crunchy. The American variety are usually yellow or orange in color, like cheddar cheese. Other varieties, such as the Québécois variety, can be roughly the same color as white cheddar cheese. This article or section does not cite its references or sources. ...

Fried cheese curds

Deep-fried

In Wisconsin, Minnesota and Iowa, deep-fried cheese curds are often found at carnivals and fairs, and occasionally local non-chain fast food restaurants and bars. Deep-fried cheese curds are covered with a beer-based batter, like that used for onion rings, or are breaded and placed in a deep fryer creating something akin to mozzarella sticks. Image File history File links Download high-resolution version (1024x768, 312 KB) Deep fried cheese curds. ... Image File history File links Download high-resolution version (1024x768, 312 KB) Deep fried cheese curds. ... Fast food is food prepared and served quickly at a fast-food restaurant or shop at low cost. ... Batter is a thick or thin liquid mixture, usually based on flour, water or milk, and egg. ... Onion Rings Onion rings are a type of fast food commonly found in the United States, Canada, and other places. ... Deep frying is cooking food by submerging the whole food item in hot oil or fat, originating in Africa. ... Mozzarella sticks (or mozza sticks) are rectangular or cylindrical prisms of breaded or battered mozzarella cheese. ...

In the United States, A&W Restaurants and Culver's have added fried cheese curds to their menu and they are available nationwide.[1] The examples and perspective in this article or section may not represent a worldwide view. ... Culvers is a fast casual restaurant chain based in Prairie du Sac, Wisconsin, and primarily found in the Midwestern United States. ...

Poutine

Cheese curds are a main ingredient in poutine, a French-Canadian dish in which cheese curds are served layered on top of french fries, and melting under piping hot—and usually brown—gravy. Poutine Poutine (pronounced, roughly, poo-teen, or poo-tin; exact Québécois pronunciation in IPA — listen to it in . ... This article or section does not cite its references or sources. ... French fried potatoes, commonly known as French fries or fries (North America) or chips (United Kingdom, Republic of Ireland and Commonwealth) are pieces of potato that have been chopped into batons and deep fried. ... Gravy is a thickened sauce, usually made from a base of extracts that run from meat and/or vegetables during cooking. ...

Cheese curds in song and poetry

The New York times in 1911 reported on an ancient Celtic song, dating from the 12th century, that mentioned cheese curd, perhaps the first musical reference to the most musical of cheeses^[2]:

"Visions of MacGonlannee"

Stately and pleasantly it sat

A compact house and strong

Then I went in

The door of it was hung beef

The threshold was dry bread

And cheese curds were the walls...

References

1. ^ Louisa Kamps, "Cheese Curds," NY Times, October 17, 2004
2. ^ SONGS OF LONGHUSHED HARPS; Tunes That the Keltic Bards Set Ringing Centuries Ago in Praise of Love and War," New York Times. New York, N.Y.: Sep 10, 1911. p. BR540 (1 page)