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What do you do with cheese curds?

I've seen them at the local farmers' markets (Phoenix area), but haven't bought any yet. I have read about poutine and deep fried curds, but what else you can do with them that's not deep fried or covered in gravy?

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  1. I mix them into grits just before the grits are fully cooked, along with some butter. The curds melt some, but not all the way. Then I throw a fried egg on top, and some hot sauce. The next day, I switch back to my regular breakfast of a soft boiled egg and dry toast, so as not to die.

    1. I just eat them. Love the way they squeak between the teeth.

      4 Replies
      1. re: Sooeygun

        Why do they squeak? How are they different from cheese?

        1. re: rainey

          Curds are cheese - before pressing and aging. I think we're talking cheddar here but for all I know, other curds may also be available as "curds."

          I am fortunate in being able to get fresh cheddar curds from a local cheese maker that are barely hours old, Boy, do they squeak as I bite into them! If a bag survives the trip home and then into the future I find that they squeak into their third day but with diminishing sensation.

          They don't squeak? So what? They are addictive at any stage. Invest in a single bag and see - salty, pre-cheddar taste with a springy bite and texture. A quiet curd is still a huge treat. Try the smallest bag as a speculative taste investment.

          I keep wanting to try them as a substitute for any dish calling for a curd cheese - cottage cheese, feta, ricotta, brinzli etc. or even grated cheddar but they just don't last here.

          1. re: DockPotato

            Once they are past the squeak stage, I don't want them. They have aged too much and I might as well be eating regular cheese. When I get them, I don't store them in the fridge. Keeps them from going hard and un-squeaky. Of course, they only last a couple of days.

            1. re: Sooeygun

              I agree with you - somewhat.

              I was first offered them years ago and those were straight out of some supermarket bin for who knows how-long-been.

              They were a fine treat until we found the real thing, but...

              Post squeak the taste and texture diminish somewhat, but so what?

              Still good.

      2. You could use them to make poutine, according to Calvin Trilling in the New Yorker food issue. Put 'em over your frites with some gravy.....eeuuueeeewwww:

        http://www.newyorker.com/reporting/20...

        4 Replies
        1. re: onthelam

          Do NOT knock poutine until you've tried it!

          1. re: 1sweetpea

            Why are you hating on poutine? It's awesome. A Montreal specialty.

            It sounds bad - but oh my God. So good.

            1. re: NickMontreal

              I had poutine for the first time last summer on a road trip through Ontario. And then for the second time, the third time, and so on.

              Truly delicious!

              1. re: tcamp

                I tried, I really tried.....I LOVE regional specialties, but there was something about the combined textures that just didn't win my heart - sorry! Look on the bright side - more for you!

        2. I went on a tour of a cheese factory in Boise years ago, bought a bag of curds (little over a pound) ate the whole bag. I love that "squeak" too. Couldn't s**t for about 4 days. Still love 'em though. I tried the fried ones at BK, not bad.

          1. We eat them straight but one time my son put cheddar curds on top of hot pasta and proclaimed it delicious. A lazy man's mac and cheese. The grits idea is super too.