Cheese curds

Cheese curds, in cuisine or cooking, are the solid pieces of curdled milk either eaten alone as a snack, or used in various regional dishes [chiefly in Canada (notably in the dish poutine, made of french fries topped with cheese curds and gravy) and in the northeastern and midwestern United States]. They are sometimes referred to as "squeaky cheese".

Cheese curds start off with fresh milk. The milk is pasteurized, much like in the process of creating cheese. During this process, rennet is added to clot the milk. After the milk has been pasteurized, the result is a mixture of whey and the early stages of the curd. This mixture is then cooked. Next, it is pressed to release the whey from the curd, thus creating the final product of cheese curd.

Their flavor is mild, but can differ in taste depending on the process in which it was made. It has about the same firmness and density as cheese, but with a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, a defining characteristic due to air trapped inside the porous material. This "squeak" has been described by the New York Times as sounding like "balloons trying to neck". After 12 hours, even under refrigeration, cheese curds lose much of their "fresh" characteristic, particularly the "squeak". Keeping them at room temperature can preserve the squeakiness.

The curds have a mild flavor and are sometimes somewhat salty. Most varieties, as in Ontario, Quebec, Nova Scotia, Vermont, or New York State, are naturally uncolored. The American variety is usually yellow or orange, like most American Cheddar cheese, but it does not require the artificial coloring.

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.

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Wikipedia