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What do you do with cheese curds?

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kittyfood Jan 18, 2010 04:06 AM

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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    small h RE: kittyfood Jan 18, 2010 04:32 AM

    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. Sooeygun RE: kittyfood Jan 18, 2010 05:47 AM

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

      4 Replies
      1. re: Sooeygun
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        rainey RE: Sooeygun Jan 18, 2010 01:14 PM

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

        1. re: rainey
          DockPotato RE: rainey Jan 18, 2010 02:22 PM

          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
            Sooeygun RE: DockPotato Jan 19, 2010 06:00 AM

            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
              DockPotato RE: Sooeygun Jan 19, 2010 04:16 PM

              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.

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        onthelam RE: kittyfood Jan 18, 2010 11:58 AM

        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
          1sweetpea RE: onthelam Jan 18, 2010 01:51 PM

          Do NOT knock poutine until you've tried it!

          1. re: 1sweetpea
            NickMontreal RE: 1sweetpea Jan 19, 2010 06:49 AM

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

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

            1. re: NickMontreal
              tcamp RE: NickMontreal Jan 19, 2010 07:07 AM

              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
                o
                onthelam RE: tcamp Jan 19, 2010 01:06 PM

                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. mrbigshotno.1 RE: kittyfood Jan 18, 2010 02:12 PM

          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. tcamp RE: kittyfood Jan 19, 2010 07:09 AM

            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.

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              akq RE: kittyfood Jan 19, 2010 04:20 PM

              I eat them as-is or sometimes nuke them for a couple of seconds until they just begin to melt. Delish!

              1. pikawicca RE: kittyfood Jan 19, 2010 05:52 PM

                Oh God, I hate squeaky food, and cheese curds are the squeakiest. They have their supporters, however. (Candy will probably chime in here.)

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