| If you have never seen or tasted a cheese
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| | Look for a place that ships the cheese
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| curd you might not be anxious to put one
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| | curds the same day they are made (do an
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| in your mouth because "cheese curd" is
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| | Internet search for "cheese curds" -
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| kind of a strange name and doesn't
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| | there will be lots of choices of
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| necessarily conjure up images of
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| | businesses that send cheese curds out the
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| something tasty. But a cheese curd is
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| | same day they make them). You'll be glad
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| very tasty. I think once you try one
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| | you went to the trouble of ordering the
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| you'll be eating a lot more of them!
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| | freshest cheese curds possible.
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| I'm from Wisconsin and grew up eating
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| | Cheese curds are available in several
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| cheese curds (and yes, lots of other
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| | flavors. Although the traditional yellow
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| cheese too). I thought everyone ate
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| | cheese curds are the most popular and
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| cheese curds and that you could buy them
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| | most widely available, I've also seen and
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| anywhere. When I grew up and started to
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| | tried white cheddar cheese curds in
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| travel outside of the state I learned in
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| | addition to the following flavors:
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| a hurry that a lot of things were
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| | garlic, dill, jalapeno (they have a
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| different and that cheese curds were a
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| | "kick" to them), Cajun (also have a
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| specialty item only available in areas
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| | "kick" to them), pesto, chipotle (these
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| that produced cheese. That's changed a
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| | are spicy too), and paprika. Cheese curds
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| little bit now. Cheese curds, along with
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| | have a smooth texture. Plain cheese curds
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| a wide variety of other types of cheeses,
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| | have a mild salty flavor. They come in
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| are more readily available in all areas
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| | their natural shape and form which is
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| of the United States.
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| | small random chunks.
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| What are cheese curds? Most cheese curds
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| | Although most cheese curds are made from
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| (at least most of the ones made in
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| | cheddar cheese; colby, mozzarella, and
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| Wisconsin) are a cheddar cheese product,
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| | monterey jack cheese curds are also
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| but think baby cheddar cheese or newborn
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| | available.
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| cheddar cheese. Cheddar cheese curds are
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| | One fun thing about cheese curds is that
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| what cheddar cheese is before it is
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| | they "squeak." A fresh cheese curd will
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| pressed into a block and aged (cheddar
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| | make a squeaky noise while you're eating
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| cheese you see in your grocery store is
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| | it. That's one of the reasons why kids
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| aged at least 60 days and up to 10 years
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| | love to eat cheese curds (and many adults
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| for the really sharp cheddar cheeses).
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| | too).
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| Cheese curds are a very fresh product and
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| | Besides eating them fresh, another yummy
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| have the best flavor if they are eaten
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| | way to eat a cheese curd is to deep-fry
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| the same day they are made. But going to
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| | it (which, like deep frying a mushroom,
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| a cheese factory and purchasing cheese
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| | turns a cheese curd into a not so healthy
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| curds the same day they are made is not
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| | but really great tasting food). You can
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| an option for many people.
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| | purchase special batter mixes made
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| Cheese curds are still very tasty a few
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| | especially for cheese curds, but general
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| days after they're made, but after a week
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| | purpose batter mixes like Golden Dipt All
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| or so they start to lose their flavor
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| | Purpose Batter Mix (made by McCormick)
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| very quickly. Although "fresh" cheese
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| | works fine. But my personal favorite type
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| curds may be available at your local
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| | of batter for deep fried cheese curds is
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| supermarket, it's likely they are at
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| | beer batter (have I mentioned I'm from
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| least one to two weeks old by the time
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| | Wisconsin?).
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| they reach the store's dairy case. Don't
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| | If you haven't yet had the opportunity to
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| buy them from your supermarket or grocery
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| | try cheese curds, I hope you try them
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| store (unless you're certain they really
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| | soon. I think you'll be glad you did.
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| are fresh). Instead order directly from a
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| | Happy eating!
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| cheese factory via the Internet or phone.
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