This article is about cheese curds as a regional delicacy. For general information about the dairy product, see curd. For information about the role of curds in cheese processing, see cheese curd processing.
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Cheese curds
Cheese curds are moist pieces of curdled milk, eaten either alone as a snack, or used in prepared dishes. They are most often consumed throughout the northern United States and Canada.[1] Notably, cheese curds are popular in Quebec, as part of the dish poutine (made of French fries topped with cheese curds and gravy), and in Wisconsin and Minnesota where they can be served breaded and deep fried. Curds are sometimes referred to as "squeaky cheese" or fromage en crottes (literally: "droppings of cheese").[2]
^"Where to Get the Squeakiest Cheese Curds in Ontario | Ontario Culinary". 20 May 2021.
^Laura Brehaut (25 October 2016). "'The taste is in the squeak': Why the key to the perfect poutine is the cheese curds — just don't refrigerate them". Vancouver Sun. Retrieved 25 June 2017.
Cheesecurds are moist pieces of curdled milk, eaten either alone as a snack, or used in prepared dishes. They are most often consumed throughout the northern...
curds, and sour milk cheeses are produced this way. Producing cheesecurds is one of the first steps in cheesemaking; the curds are pressed and drained...
manufacturing process distinguishing cottage cheese from other fresh cheeses is the addition of a "dressing" to the curd grains, usually cream, which is mainly...
Curd snack, cottage cheese bar or curdcheese bar is a type of sweet dairy food made from glazed or unglazed curdcheese with or without filling. They...
casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind...
Fermented tofu (also called fermented bean curd, white bean-curdcheese, tofu cheese, soy cheese, preserved tofu or sufu) is a Chinese condiment consisting...
in the coagulation of the milk. This is vital for the production of cheesecurds that are later formed into cheddar. Rennet is an enzyme, originally collected...
Poutine (Quebec French: [put͡sɪn] ) is a dish of french fries and cheesecurds topped with a brown gravy. It emerged in Quebec, in the late 1950s in the...
in a similar process to cheddar cheese. Instead of the cheddaring process, the whey is partially drained after the curd is cooked, and cold water is added...
milk cheese. It can also be made from other milks, but that is less common. It is a pasta filata ('stretched-curd') cheese, in which the fresh curd matures...
[provoˈloːne]) is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata ('stretched-curd') cheese originating in the Campania region...
gentle agitation and the separation of curds from whey would have resulted in the production of cheese; the cheese being essentially a concentration of...
with this method is mozzarella curd, though the final process for Oaxaca cheese bears a closer resemblance to braided cheeses. Queso Oaxaca is used widely...
Curdling is purposeful in the production of cheesecurd and tofu; undesirable in the production of a sauce, cheese fondue or a custard. In curdling, the pH...
a family of Italian cheeses also known in English as stretched-curd, pulled-curd, and plastic-curdcheeses. Stretched curdcheeses manufactured using the...
stirring until curds form, then draining the curds in cheesecloth for three to five hours. Such cheeses are also known as "bag cheeses," as the curds are normally...
Romano cheese is a term used in the United States and Canada for a class of hard, salty cheese suitable primarily for grating similar to pecorino romano...
Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically...
identity. It is produced from a variety of cheese (Cheddar cheese, Colby cheese, cheesecurd, or granular cheese), made meltable using emulsifiers and blended...
Halloumi or haloumi is a cheese of Cypriot origin made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described...
Granular cheese, also known as stirred curdcheese and hard cheese, is a type of cheese produced by repeatedly stirring and draining a mixture of curd and...
recipes in A New System of Domestic Cookery by Maria Rundell are made with cheesecurd and fresh butter. One version is thickened with blanched almonds, eggs...
Neapolitan: [muttsaˈrɛllə]) is a semi-soft non-aged cheese prepared by the pasta filata ('stretched-curd') method with origins from southern Italy. It is...
world's most popular cheese and is the most studied type of cheese in scientific publications. During the manufacture of cheddar, the curds and whey are separated...
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