Who Curd Eat Just One?

The Thorp Courier (Thorp, WI)
July 18, 2007
Transcribed by Dolores Mohr Kenyon
 

Call them a regional delicacy, call them a Wisconsin craze – most Wisconsinites call cheese curds delicious!  The Wisconsin Milk Marketing Board (WMMB) recognizes the insatiable appetite locals have for these delectable treats, which is why it is celebrating the love for all things curd.

“Cheese curds are such an important part of Wisconsin culture that we’ve unofficially declared July as curd month,” said Pete Leuer, WMMB marketing manager – local markets.  “They are the perfect summertime snack whether eaten fresh, flavored, or fried.”

WMMB has provided the essential curd guide at www.EatCurds.com.   Simply log on to the site to find information about this local favorite, including basic curd facts, tips for curd pairings, how a curd is “born” and much more!  No need to worry about where to find your favorite curds – the site also includes a map detailing places in Wisconsin to find fresh curds.  Visitors will also have the opportunity to enter cool contests to win fun prizes!

Wisconsin cheese curds are white or yellow Cheddar cheese and are about the size of shell peanuts.  They’re available in plain or flavored varieties and feature a mild, milky, salty flavor with the same firmness as mild Cheddar cheese, but with a more springy texture.

Ideally, curds are eaten when fresh – within hours of manufacture.  Fresh cheese curds can be identified by their “squeak” against the teeth when chewed and are often referred to as “squeaky cheese.”  Curds that are a couple of days old are considered “aged” and might have lost their squeak.  For a temporary “squeak renewal,” simply heat your curds in a micro-wave for a couple of seconds.

Refrigerate cheese curds in the original wrapping until you’re ready to enjoy.  The flavor of most cheese is best when eaten at room temperature, so remove curds from the refrigerator before serving.

If the original wrap is removed, rewrap cheese tightly in a plastic bag with an interlocking seal to prevent air pockets and absorption of other food flavors.  Cheese can dry out quickly, so don’t unwrap the curds until just before they are served.  Place any left-over curds in a clean wrapping before re-refrigeration.

Their slightly salty flavor make Wisconsin Cheese curds an excellent accompaniment to pale ales and lagers, or to popular snacking favorites such as pretzels and nuts.  Cheese curds can also be used in place of cubed cheese atop salads or alternated on skewers with fresh fruit for fun summertime kabobs.

For more information about the Wisconsin Specialty Cheese Program, recipes and a list of participating Wisconsin cheese specialty stores, visit Wisconsin milk Marketing Board’s Website at www.WisDairy.com.