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Their flavour is mild, but the taste can differ depending on the process by which they were made. It has about the same firmness and density as cheese, but with a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into. This "squeak" has been described by
459:". After 12 hours, even under refrigeration, cheese curds lose much of their "fresh" characteristic, particularly the "squeak", due to moisture entering the curd. Keeping them at room temperature can preserve the squeakiness.
567:
In many areas where fried cheese curds are common, the term "cheese curds", or simply "curds", refers to the fried variety; non-fried curds are distinguished by calling them "raw" or "plain" cheese curds.
487:. They may be served alone, dressed with an additional flavor, or with another food, such as a small smoked sausage or piece of cured pork, with the elements skewered together on a
376:, eaten either alone as a snack, or used in prepared dishes. They are most often consumed throughout the northern United States and Canada. Notably, cheese curds are popular in
1259:
462:
The curds have a mild flavour and are sometimes somewhat salty. Most varieties, as in
Ontario, Quebec, Nova Scotia, Vermont, or New York State, are naturally uncoloured.
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In some areas, deep-fried cheese curds are also known as cheeseballs. Whereas in
Wisconsin they are usually referred to as fried curds.
503:, or spice blends such as Cajun seasoning, with garlic and dill on cheddar curds being a popular combination. They are often served by
1129:
334:
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730:
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698:"'The taste is in the squeak': Why the key to the perfect poutine is the cheese curds — just don't refrigerate them"
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552:. Wisconsin style deep-fried cheese curds use breading instead of batter. They are sometimes served with a side of
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and curd. This mixture is then cooked and pressed to release the whey from the curd, creating the final product.
19:
This article is about cheese curds as a regional delicacy. For general information about the dairy product, see
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restaurants and at regular restaurants and bars, as well as a few chain restaurants of local origin, such as
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Deep-fried cheese curds are often found at carnivals and fairs, and often local non-chain
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where they can be served breaded and deep fried. Curds are sometimes referred to as "
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Nathan Orsi. "A Historic look at the
Importance of Cheese in Mennonite Society".
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670:"Where to Get the Squeakiest Cheese Curds in Ontario | Ontario Culinary"
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792:"Are Fried Cheese Curds Wisconsin's Most Important Food Innovation?"
23:. For information about the role of curds in cheese processing, see
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767:"Where to Go in Minneapolis-St. Paul For the Best Cheese Curds"
540:
Minnesota style deep-fried cheese curds are covered with a
719:
Louisa Kamps, "Cheese Curds," NY Times, October 17, 2004
491:. Examples of flavorings applied to fresh curds include
432:
it is then cut into cubes; the result is a mixture of
970:
859:
605:topped with fresh cheese curds, covered with brown
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507:as part of a traditional light lunch called
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597:, which originated in the 1950s in rural
475:Fresh cheese curds are often eaten as a
1255:Cuisine of the Midwestern United States
661:
32:
808:Belleville, Kansas Dairy Queen website
609:and sometimes additional ingredients.
593:Cheese curds are a main ingredient in
7:
731:"Wisconsin Cheese - Curd Dictionary"
14:
790:Lewis, Chelsey (April 21, 2016).
696:Laura Brehaut (25 October 2016).
416:Cheese curds are made from fresh
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40:
1:
388:topped with cheese curds and
589:Poutine with squeaky cheese
316:Tourtière du Lac-Saint-Jean
16:Unaged curdled milk product
1301:
1113:Category: Canadian cheeses
796:Milwaukee Journal Sentinel
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428:are added. After the milk
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798:. Retrieved May 21, 2016.
601:, Canada. It consists of
1219:Sir Laurier d'Arthabaska
1096:Sir Laurier d'Arthabaska
544:similar to one used for
165:French Canadian pea soup
813:April 25, 2010, at the
525:Deep-fried cheese curds
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526:
380:, as part of the dish
366:
25:cheese curd processing
1214:Le Riopelle de l'Isle
1091:Le Riopelle de l'Isle
588:
524:
364:
248:St. Catherine's taffy
1250:Cuisine of Wisconsin
1051:Dragon's Breath Blue
771:The Cheese Professor
372:are moist pieces of
175:Montréal smoked meat
122:Montreal Steak Spice
902:Creole cream cheese
311:Soupe aux gourganes
140:Betteraves marinées
591:
548:, and placed in a
527:
517:Fried cheese curds
505:Russian Mennonites
451:as sounding like "
448:The New York Times
367:
180:Oreilles de crisse
1280:Convenience foods
1265:Cuisine of Quebec
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1189:Le Gré des Champs
1153:Québécois cheeses
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1066:Le Gré des Champs
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34:Cuisine of Quebec
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733:. Archived from
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651:Food portal
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639:List of cheeses
635:squeaky cheese)
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1169:Bouq Émissaire
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579:Main article:
576:
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562:ranch dressing
558:marinara sauce
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422:cheese culture
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271:Acadian foods
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1209:Pied-De-Vent
1174:Cheese curds
1086:Pied-De-Vent
1041:Cheese curds
922:Humboldt Fog
897:Cream cheese
881:
803:
795:
786:
775:. Retrieved
773:. 2022-05-23
770:
761:
750:
739:. Retrieved
735:the original
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714:
702:. Retrieved
664:
619:Fried cheese
603:french fries
592:
570:
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539:
528:
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474:
461:
446:
443:
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386:French fries
374:curdled milk
370:Cheese curds
369:
368:
365:Cheese curds
233:Grands-pères
195:Pizza-ghetti
185:Pâté chinois
85:Cheese curds
84:
65:Maple butter
1275:Snack foods
1194:Le douanier
1179:Chèvre noir
1071:Le douanier
1046:Chèvre noir
937:Maytag Blue
932:Liederkranz
882:Cheese curd
629:Leipäjuusto
546:onion rings
481:finger food
228:Date square
155:Hot chicken
75:Maple sugar
70:Maple taffy
60:Maple syrup
1234:Categories
1199:Oka cheese
1076:Oka cheese
952:Pinconning
892:Colby-Jack
867:Baby Swiss
777:2023-08-04
741:2011-09-12
657:References
550:deep fryer
499:, various
455:trying to
412:Production
392:), and in
872:Bergenost
531:fast-food
489:toothpick
485:appetizer
420:to which
398:Minnesota
394:Wisconsin
384:(made of
210:Tourtière
115:Ice cider
1285:Culver's
1061:Friulano
957:Red Hawk
947:Muenster
907:D'Isigny
811:Archived
624:Halloumi
613:See also
535:Culver's
493:jalapeño
483:, or an
453:balloons
305:Regional
222:Desserts
205:Steamies
51:Products
1204:Pikauba
1081:Pikauba
971:Regions
704:25 June
633:Finnish
595:poutine
581:Poutine
575:Poutine
554:ketchup
430:curdles
382:poutine
321:Quiaude
200:Poutine
150:Cretons
101:Drinks
81:Cheese
1184:Ermite
1111:
1056:Ermite
962:String
912:Farmer
599:Quebec
542:batter
497:garlic
426:rennet
378:Quebec
293:Râpure
278:Fricot
145:Cipâte
134:Dishes
95:Ermite
56:Maple
927:Kunik
887:Colby
877:Brick
860:Types
607:gravy
560:, or
510:faspa
501:herbs
477:snack
471:Fresh
404:" or
390:gravy
283:Ploye
1270:Curd
917:Hoop
706:2017
537:.
466:Uses
457:neck
434:whey
424:and
396:and
110:Beer
105:Wine
21:curd
564:.
90:Oka
1236::
794:,
769:.
678:^
556:,
513:.
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408:.
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
