Cookbook:Cheese Curds
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Cheese curds as a commercial product refer to fresh cheddar curds, especially in Canada and the northeastern and midwestern United States.
Characteristics
[edit | edit source]Commercial cheese curds typically come from the cheddar-making process,[1] where the drained curds are stacked and cut to drain even more liquid, then salted and milled into bite-size chunks for sale.[2][1][3] Unlike the curds destined for cheddar, these aren't aged.[2] The curds have a mild dairy flavor, without much sourness or complexity of flavor.[1] One special characteristic is their "squeak", which occurs as the very fresh curd's protein strands rub against your teeth when bitten into.[1] This sound will disappear after a couple days, as residual enzymes break down the curds.[2]
Selection and storage
[edit | edit source]The curds may be stored at room temperature for a day. If storing for several days, the curds should be kept in the fridge.[3] As noted, their squeak will disappear by several days post-manufacture. They are best eaten as fresh as possible.[3]
Use
[edit | edit source]Use of these curds is generally limited to areas of their production—namely, the American midwest and Canada. The most common applications include deep frying to make a snack, as well as a topping for the Canadian dish poutine.[1][3]
Substitution
[edit | edit source]If you don't have access to fresh cheese curds, mozzarella (including string cheese) cut into chunks has a similar flavor and texture profile—commercial low-moisture mozzarella especially has a similar texture.[1] Colby and Monterey Jack can also work.[1]
Recipes
[edit | edit source]References
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