Cheese Curds – The Quintessential Wisconsin Treats.
Wisconsin locals will tell you that there is no finer, more unique snack in the state of Wisconsin than the cheese curd. While many folks from states to the south have heard the term ‘cheese curd,’ many would have a hard time explaining the concept, flavor or texture of these delectable treats. In Wisconsin, they are practically a dietary staple due to the plethora of cheese factories and dairy farms in the state.
Legend has it that cheese curds were ‘discovered’ by a nomadic tribesman in the Middle East hundreds of years ago. According to the stories, this man was travelling across the intensely hot desert on a camel or mule. Prior to leaving on his journey, he filled up saddle bags made from the stomach of young cows with fresh milk. By the time he made it to his destination, the milk had curdled, leaving large chunks of curdled milk and voila! The cheese curd was born.
Today, the process by which cheese curds are made is much more refined than the method of this nomad of yesteryear with his saddle bags of milk. Today, the process starts with a large quantity of fresh, high quality milk. A starter culture is added, as well as an enzyme called rennet in order to kick start the curdling process. Next, the cheese curd makers work to separate the liquid, also known as whey, from the milk solids, or curds. This process is commonly referred to as cutting. The mixture of the curds and whey is then cooked. Afterward, the liquid residue is drained, leaving the curds behind.
The type of cheese curd form is determined by the type of starter culture added. Cheese curds can be found in all sorts of varieties including mozzarella, Colby jack and cheddar. Various flavoring such as garlic and herbs can be added to enhance the natural flavors of the cheese curds. Cheese curds are really just extremely young cheese, consumed before the cheese ages and ripens into cheese familiar to most folks. Cheese curds are best eaten when they are extremely fresh before they have a chance to age. Cheese curds which are refrigerated or cheese curds more than a day or so old lose much of their desirable qualities, drying out and losing their essential texture and flavor.
Fresh cheese curds have an utterly unique texture unlike anything you may have experienced before. Instead of a creamy cheesiness most of us might expect, fresh cheese curds are decidedly squeaky. That’s right; squeaky. This squeakiness is attributed to the amount of air in the curd itself. As the curd become less fresh, this squeaky quality is lost. Fried cheese curds are a particularly favorite snack of locals. After all, who can resist fried cheese – yum! Although not a dish native to the Wisconsin area, cheese curds also make their appearance in the classic Canadian dish known as poutine. Poutine consists of French fries, topped with cheese curds with a healthy scoop of gravy overtop to keep the French fries hot. The dish is not particularly healthy, but it’s hard for the taste buds to go wrong with French fries, fresh cheese and gravy.
In addition to plain or fried cheese curds, Wisconsin locals have developed thousands of recipes in which to use these delectable bites. From cakes to gourmet chicken recipes, the cheese curd appears in a wide variety of Wisconsin cuisine. Wisconsin is a state serious about its cheese. No matter what part of this great state you may be visiting, cheese curds are a must-try food. Come and experience the culture of Wisconsin!
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