| If cheese is at the top of your 'favorite
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| | cheese curds in retail. There are also a
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| food list', then you must carefully (and
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| | lot of factories that manufacture them
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| I mean, thoroughly) read this article.
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| | (so don't worry about running out of
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| Cheese curd is yet another variety to the
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| | cheese curd stocks!).
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| ever growing number of cheese
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| | The top two places that produce and sell
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| by-products. But before tasting this
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| | cheese curds are: Quebec and Wisconsin.
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| delectable food, let us first know how it
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| | So, if you are not from one of these two
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| came to be and why it's here to stay.
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| | places or are far from factories that
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| Cheese is believed to be discovered by an
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| | produce cheese curds, then they could be
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| unknown nomad. This nomad lived in the
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| | foreign to you.
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| Middle East and was, as legend would say,
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| | The best part of eating them is to hear
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| on his way to a very long journey. He
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| | the 'fresh' squeak. It takes only twelve
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| prepared for it by pouring in lots of
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| | hours before they become unfresh. Another
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| milk in a saddlebag. Unfortunately for
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| | twelve hours after that and they are
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| him (and fortunately for cheese-lovers
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| | nothing but unusable cheese.
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| out there), the milk curdled after
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| | Fresh cheese curds are about the size of
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| several hours of riding under the sun.
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| | peanuts and are usually orange in color.
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| What was supposed to be milk turned into
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| | It tastes much like other dairy products
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| white curds with liquid!
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| | and about as firm as most cheeses are.
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| The science behind this is, the saddlebag
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| | The difference is, cheese curds have
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| has an enzyme (rennin) that causes
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| | rubber-like texture as compared to cheese
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| coagulation. The rennin enzyme can be
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| | that has the texture of clay. And unlike
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| found in the bag because it is made from
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| | most junk foods that are crunchy, cheese
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| the stomach of young cows. Well, the rest
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| | curds are moist and cool while having the
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| as we all love to say, is history.
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| | same salty taste of your regular snacks.
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| Cheese curds, although believed to have
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| | There are several ways of serving cheese
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| existed much earlier, were reportedly
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| | curds. In Wisconsin, Iowa and Minnesota,
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| discovered by accident by some cheese
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| | cheese curds are usually deep-fried and
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| scientists (UW) in their attempt to
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| | served in fairs and carnivals and
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| create a pure cholesterol product that
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| | sometimes in bars or fast food chains
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| still has the squeaking sound. The lab
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| | (Culver's and A&W restaurants are
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| rats who consumed the first cheese curds
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| | examples of this). These deep-fried
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| then became capable of beer drinking.
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| | treats are first covered with batter
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| A New York Times article in 1911, on the
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| | (beer-based) such as what is used in
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| other hand, referred to a very old Celtic
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| | onion rings. In the absence of this type
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| song (about the 12th century) where
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| | of batter, the usual breading is used.
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| cheese curds were mentioned. This song
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| | The good thing about this? It tastes much
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| was entitled: 'Visions of MacGonlannee'.
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| | like mozzarella cheese sticks.
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| You now have a rough idea of how old
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| | Another popular way of eating cheese
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| cheese curds are, haven't you?
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| | curds is: poutine. This is a
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| While most cheese would take about 60
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| | French-Canadian recipe that tops French
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| days to coagulate, cheese curds can be
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| | fries with cheese curds that's also
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| 'harvested' way, way before they become
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| | oozing with mouth-watering gravy. Yet
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| cheeses. So, in essence, cheese curd is
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| | other ways of consumption is by
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| 'premature cheese'.
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| | sprinkling powdered cheeses that are
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| Cheese curds are fresh by products of
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| | flavored: garlic, jalapeno, Cajun,
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| cheddar cheese (or at least most of them
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| | chipotle, pesto, paprika, butter, pepper
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| are; some can be made from mozzarella,
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| | or lemon) then serving them like potato
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| Colby or Monterey jack cheeses). While
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| | chips.
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| most cheese would take about 60 days to
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| | Cheese curds are definitely rare. As
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| coagulate, cheese curds can be
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| | mentioned, there are just a handful of
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| 'harvested' way, way before they become
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| | places where they are produced and
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| cheeses. So, in essence, cheese curd is
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| | enjoyed. Although cheese curds are not
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| 'premature cheese'.
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| | available for everyone to enjoy, for
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| And the best way to eat them is by eating
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| | those who do, let us say you are the
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| them fresh. The good news? Canada and the
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| | lucky ones on the planet!
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| United States have many stores that sell
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