What is a Cheese Curd?
A Brief History
ago and far away, a nomad living in a vast Middle East desert decided
to go on a far journey. So he saddled up his camel and poured a lot of
milk in his saddlebag to drink along the way. It was a very hot day,
even by Gobi standards, and the milk curdled after several hours of
riding. When he opened up the bag, instead of milk, he found white curds
with liquid! Yet another "Aha" moment in history.
why did the milk curdle? His saddlebag had the enzyme called "rennin"
in it because the bag was made from the stomach of a young cow. How this
happened is a whole 'nother story, but the point is rennin causes
coagulation or curdling. Hence the curds.
history spin speaks to vast geological change and mass migrations.
Nature set the stage for America's Dairyland during the last Ice Age,
when glaciers cut through what is now Wisconsin. As they receded, the
massive mountains of ice left behind a countryside of rolling hills and
lush pastureland. Millions of years later, when European immigrants
migrated west, Wisconsin reminded many of their homelands, but without
the royalty and oppression to deal with. Perfect!
they were producing an abundance of top-quality milk and cheese. These
men and women arrived with the tradition of making favorite cheeses from
the old country. And so it was that the fame of their curds and other cheeses quickly spread throughout the land.
It's All About the Cheese...Curds
we go any further, let's take a moment to thank our wonderful Wisconsin
cows and the farmers who raise those cows. "Thank you wonderful
Wisconsin cows and farmers." Okay, let's begin...
put, Cheese Curds are squeaky fresh, delectable cheddar cheese in its
natural, random shape and form before being processed into blocks of
cheddar cheese curds became popular when Wisconsin cheese makers would
take handfuls of these delicious and nutritious cheese morsels home to
curds are the freshest form of cheddar cheese. Cheese curds are
regarded mainly as a regional delicacy, exclusive to Wisconsin and other
areas of the Upper Midwest as well as Quebec, Canada and Up-State New
York. However, they are quickly growing in popularity and becoming more
readily available to the entire country (or at least that is what one of
our goals is).
cheese curds are a calcium enriched, low-carb, protein snack. They are a
healthy alternative to junk food, processed snacks and preservative
heavy snacks. Kids and adults alike love cheese curds.
cheese curds are famous for their unique "fresh curd" characteristics,
particularly the "squeak." A distinct squeaky noise and feeling can be
experienced when eating fresh cheese curds. If a curd has lost its
squeakiness, it can usually come back after a couple of seconds in a
fresh curd is roughly the size and shape of a whole peanut. The natural
flavor is a mild "fresh-dairy" taste. We offer several other flavor
varieties including Taco, Cajun, Ranch, Garlic, and Aged Cheddar. The
texture and feel are quite unique. They have about the same firmness as
cheese, but have a springy or rubbery quality, rather than the yielding,
clay-like texture of cheese.
curds are known for being quite addictive. Make sure to have plenty of
them on hand, especially when your friend asks to taste "just one."
How Cheese Curds Are Made
Here is the process from milk to squeakalicious Cheese Curds:
Quality milk is the starting point for quality cheese curds. It takes
approximately 10 pounds of milk to make 1 pound of cheese.
Testing: All cheese plants constantly screen incoming milk samples for quality and purity.
Standardization: The milk is weighed, heat treated or pasteurized for product safety and uniformity.
Starter Culture: Starter culture is added to help determine the flavor and texture of the cheese.
Coagulant: A milk-clotting enzyme called rennet is added to coagulate the milk, forming a custard-like mass.
Cutting: Cutting begins the process of separating the liquid (whey) and the milk solids (curds).
Stirring & Heating: The curd and the whey are cooked and stirred until the curd reaches the desired temperature and firmness.
Whey Draining: The whey is drained, leaving the tightly formed curd.
Curd Transformation: The Curd Is Born.
Eat and Enjoy!
What a Wisconsin Fried Cheese Curd Is
a Wisconsin Fried Cheese Curd is the same as a fresh cheese curd, but
it is dipped in a batter and then deep fried. Our deep fried cheese
curds are dipped in a beer batter for a distinctive taste. One bite and
you'll know that you've found something good.
How to Make Your Own Wisconsin Fried Cheese Curds™ at Home
your own Wisconsin Fried Cheese Curds™ at home is relatively easy. You
just need a few ingredients, some patience, and an empty stomach!
What you will need:
Personal Deep Fryer (or a skillet pan)
1 serving container
Vegetable or fry oil
Half a can of your favorite beer (preferably a Wisconsin brand!)
Preheat oil to 350F – 375F degrees
In one bowl, slightly beat the egg
In the other bowl, mix together the Cheese Curd Batter Mix and beer
Dip the cheese curds in the egg (frozen cheese curds work the best)
Roll the egg covered cheese curds in the batter mix
Carefully place the covered cheese curd into the heated oil
Fry 1-2 minutes or until golden brown (over-frying will cause the cheese to ooze out from the batter casing)
Strain, eat, enjoy, wipe excess oil from lips with napkin
What Makes Wisconsin Fried Cheese Curds™ Different from Mozzarella Sticks or Cheese Balls
mozzarella sticks are made from mozzarella cheese, and is aged cheese.
Secondly, cheese curds, as described above, are made from unaged baby
cheese. Lastly, mozzarella sicks are formed or shaped to the stick
formation; cheese curds are random-shaped.
Similarly, cheese balls are usually aged cheese or regular cheese just cut, sliced or broken into chunks. Again, cheese curds are random-shaped naturally and un-aged..
you are eating something that looks HUGE--larger than the size of a
whole peanut--you are either eating a cheese ball or a cheese curd with
too much batter.