Let’s be honest: cheese curds don’t always look very appealing. Shapeless, lumpy, and shiny, fresh cheese curds may leave you scratching your head as you wonder what on Earth to do with them. But fear not! The creamy and sharp curds can add a nice squeak to any meal.
They are what cheddar is before being formed into blocks and aged. Cheddar cheese is typically aged from 60 days to 4 years before being sold, whereas cheese curds are eaten straight away. While you can find mozzarella cheese curds, or other types of cheeses, it’s almost always cheddar.
Curds are best if eaten the same day they are made. Wait any longer, and you risk losing their signature squeaky texture. This is an easy task if you live in Wisconsin, where curds are served and sold at nearly every corner. But because curds must be eaten fresh, they can be harder to find in places that aren’t cheese curd havens. Look for local cheesemaker shops or farmers markets in your area to find your own. Can’t find a vendor? Making your own is easier than it sounds.
Once you get your hands on cheese curds, what do you do with them? The Canadians have perfected poutine: french fries topped with gravy and cheese curds. For the summer though, we like our poutine on a burger or a hot dog. Or, try frying curds with a beer-batter crust for an airier twist on traditional fried cheese sticks.