Cheese curds

Cheese curds
This article is about cheese curds as a regional delicacy. For general information about the dairy product, see curd. For information about the role of curds in cheese processing, see cheese.
Cheese curds

Cheese curds in cuisine, or cooking, are the solid parts of soured milk either eaten alone or used in various regional dishes, mostly in Canada and the northeastern and midwestern United States. They are sometimes referred to as "squeaky cheese".[1][2]

Contents

Characteristics

Cheese curds are little known in locations without cheese factories because they should ideally be eaten within hours of manufacture. Their flavor is mild, with about the same firmness as cheese, but with a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, a defining characteristic, due to air trapped inside the porous material. This "squeak" has been described by the New York Times as sounding like "balloons trying to neck".[3] After 12 hours, even under refrigeration, they lose much of their "fresh" characteristic, particularly the "squeak".[4] Keeping them at room temperature can preserve the squeakiness.

The curds have a mild flavor and are sometimes somewhat salty. The American variety is usually yellow or orange, like most American Cheddar cheese, but doesn't require the artificial coloring. Other varieties, as in Quebec or New York State, may be naturally un-colored.

Uses

Fresh

Fresh cheese curds are often eaten as a snack, finger food or an appetizer. 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 toothpick. Examples of flavorings applied to fresh curds include jalapeño chili peppers, garlic, various herbs, or spice blends such as so-called "Cajun seasoning", with garlic and dill on cheddar curds being a popular combination.[5]

Fried cheese curds

Deep-fried cheese curds served at a community festival in Minnesota

In the Midwestern United States, deep-fried cheese curds are often found at carnivals and fairs, and often local non-chain fast food restaurants and bars, as well as a few chain restaurants of local origin, such as Culver's. Deep-fried cheese curds are covered with a batter, like that used for onion rings, or are breaded and placed in a deep fryer.

In some areas, deep-fried cheese curds are also known as cheeseballs.[6]

Poutine

Poutine served in Montreal

Cheese curds are a main ingredient in poutine, a dish consisting of french fries topped with fresh cheese curds, covered with brown gravy and sometimes additional ingredients. The dish originated in rural Quebec, Canada, in the late 1950s. Several Québécois communities claim to be the birthplace of poutine, and one oft-cited tale credits Fernand Lachance as inventing the name. The sauce was allegedly added later, to keep the fries warm longer.

See also

References


Wikimedia Foundation. 2010.

Игры ⚽ Поможем сделать НИР

Look at other dictionaries:

  • Cheese fries — Chili cheese fries …   Wikipedia

  • Cheese ripening — or alternatively cheese maturation is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of ripening agents , determines the features that define many different varieties of cheeses, such …   Wikipedia

  • Cheese — For other uses, see Cheese (disambiguation). A platter with cheese and garnishes …   Wikipedia

  • Cheese cloth — cheesecloth cheese cloth , Cheese cloth Cheese cloth (ch[=e]z kl[o^]th ; 115). A thin, loosely woven cotton cloth of a gauze texture, such as is used in pressing cheese curds. [Webster 1913 Suppl.] …   The Collaborative International Dictionary of English

  • Curds and Whey — “Curds and whey” is an old fashioned name for cottage cheese. For the dairy products, see curds and whey. Curds and Whey Curds and Whey is a Patience game. See also Glossary of solitaire. Deck Single 52 card Family Spider …   Wikipedia

  • Cheese — (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass of pomace, or …   The Collaborative International Dictionary of English

  • Cheese cake — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …   The Collaborative International Dictionary of English

  • Cheese fly — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …   The Collaborative International Dictionary of English

  • Cheese mite — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …   The Collaborative International Dictionary of English

  • Cheese press — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …   The Collaborative International Dictionary of English

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”