Cheese Curds!

[freia]

Simple question -- why are cheese curds not refrigerated, but cheddar cheese is? Always wondered this...anyone have an answer?

[al b. darned]

Here in New York, also known for cheese production, cheese curds are always found in the refrigerated cheese case.

[freia]

Out here, you never see them in the cooler case. Ever. And you can find them at most delis, at the artisanal cheesemakers themselves, the grocery store..they're everywheres! And squeaky! And delicious!

[CanadaGirl]

Because they are fresh. If they aren't consumed relatively quickly they need to go in the fridge - but then why bother eating them ;)

[freia]

Makes me wonder how long they've been sitting on the deli counter at Loblaws, ya know? Nothing like a fresh, salty, squeaky cheese curd :)

[CanadaGirl]

Agreed!

[sunshine842]

to revive the squeak, pop them into the microwave for a few (and I mean a FEW) seconds -- they squeak when they're warm, according to a Wisconsin cheesemaker who shared the tip with me. (yes, it works)

[CanadaGirl]

VERY good to know:)

[freia]

Yes, especially since my SIL buys them and puts them directly into the fridge, thus de-squeaking them. Good to know I can do CPR on these and enjoy them as nature intended. LOL!

[sunshine842]

just keep it a VERY short trip through the micro -- 5-15 seconds, depending on how many you have -- or you end up with curds melted all over the place....not that I'd know about that...

[FrankD]

To avoid that problem, put some fresh french fries underneath, then top with hot chicken gravy. You won't even notice if the curds are melty...

[freia]

Poutine! Food of the Gods! :)

[MsDiPesto]

I love Poutine! And can usually get curds at the Farmer's Market.

The gravy is the challenge.

[freia]

Absolutely the toughest part. Up here, you can buy specific poutine gravy in the grocery store. It seems to be kind of half way between a jus and a gravy, and it can either make or break an awesome poutine! NOM NOM NOM!

[Ditdah]

Ok, as someone from a non-curd area of the world (Ohio) can someone please explain the "squeak" thing to me? I've had curds once in a while, either fried (we have Culver's now!) or fresh, when I've stopped and picked them up while traveling through Wisconsin for some reason (usually at Mars Cheese Castle, so I get the full tourist experience.) But I've heard people mention that "they're still squeaky" or "these have lost their squeak" in regards to cheese curds before... what does that mean? Is it like a texture thing? Or a sound that is made when they are eaten?

[sunshine842]

They squeak as they move past your teeth -- it's an audible squeak inside your head.

[SnackHappy]

They squeak as you bite down because they still have some life left in them. You know, like oysters.

[CanadaGirl]

The squeak is a sound, but there is a definite texture difference between a curd that still has its squeak and one that doesn't. I'm not sure how to explain it though.

[westaust]

Fresh ones feels more watery and squeaky, when they were refrigerated, they feel dry.

[sunshine842]

In Wisconsin, they're usually refrigerated (and I dare you to tell WI folk they don't know anything about cheese curds)

They are, however, brought up to room temperature (or microwaved **briefly** as I described upthread) -- the squeak comes as much from temperature as from freshness - if they're cold, the fat in the cheese is more solid, so it feels dry.