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Cheese curd

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ctscra Sep 11, 2013 09:23 AM

Where to find cheese curd in SF? Thanks.

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  1. soupçon RE: ctscra Sep 11, 2013 10:11 AM

    I've given up looking for fresh cheese curd in SF because it really needs to be eaten the day it is made, though if you are using it for poutine it doesn't really need to be that fresh.

    I do know cheese curd is made by Spring Hill Dairy in Petaluma and I've seen it on sale by them at farmers' markets. You might contact them and find out where to buy it.

    1 Reply
    1. re: soupçon
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      absc RE: soupçon Sep 11, 2013 06:47 PM

      I've bought the Spring Hill cheese curd at the Ferry Building farmers market. Not a curd expert, but I've enjoyed them.

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      hankstramm RE: ctscra Sep 11, 2013 03:25 PM

      I saw some at Faletti's on Fell and Broderick. Not sure how good or fresh.

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        cakebaker RE: ctscra Sep 11, 2013 07:27 PM

        Rainbow Grocery in SF
        415 863-0621
        www.rainbow.coop

        Their cheese dept can order fresh curd. Don't remember the source but there is a 10lb min I think.

        1 Reply
        1. re: cakebaker
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          cakebaker RE: cakebaker Sep 12, 2013 08:34 PM

          Rainbow has curds for mozzarella.

        2. Robert Lauriston RE: ctscra Sep 12, 2013 09:43 AM

          For hand-stretched mozzarella or poutine or what? There are different kinds.

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            Olemon RE: ctscra Sep 12, 2013 08:11 PM

            The best I have found so far is from the Oakdale Cheese Factory. The curds squeak once brought to room temperature and are quite fresh. They sell them at the Mountain View farmer's market and I think in other farmer's market around the bay.

            Spring Hill's curds are not really good. They are sold in vacuum sealed packages and the cheese is usually not very fresh (in cheese curds freshness terms).

            I think the biggest issue is not being able to get curds that has not been refrigerated, which changes the flavor and texture.

            I used to buy my curds still warm, I guess I might be a cheese curds snob though.

            1 Reply
            1. re: Olemon
              drewskiSF RE: Olemon Sep 13, 2013 03:39 PM

              Oakdale is what the Augie's Smoke Meat pop-up uses for their poutine

            2. Will Owen RE: ctscra Sep 12, 2013 09:01 PM

              The Wisconsin fad for cheese curds came about because the cheesemakers couldn't use any over a day old, and used to give unused ones away for free. The local dinner clubs would find ways to use these on the menu, and some became famous for their battered and deep-fried curds. One cook at a club famous for its fried curds observed, in a book I recently got, that "they don't give them away anymore." So the bags of curds you can buy at Wisconsin airports aren't too old to eat, they're just too old to make cheese out of. The bag Mrs. O brought home from Appleton recently is a sound testament to that. Yum yum.

              1 Reply
              1. re: Will Owen
                Robert Lauriston RE: Will Owen Sep 13, 2013 08:46 AM

                Forge serves fried curds.

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