What Are Cheese Curds?
How they're made, what they taste like and why they squeak.
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By Alice K. Thompson for Food Network Kitchen
Alice is a contributing writer and editor at Food Network.
Maybe you’ve snacked on cheese curds at a state fair or tasted them atop Quebec’s famous poutine. They’re delicious, mild and milky, and their signature squeak makes them both endearing and a little mysterious. But what are cheese curds, exactly? Here’s everything you need to know.
What Are Cheese Curds?
Cheese curds are fresh, bite-sized bits of unaged cheese that form during the cheese-making process. They can be eaten fresh as a snack, deep-fried or used in other dishes, the most famous of which is poutine.
When cheesemakers heat milk, it coagulates and cheese curds separate from the watery whey. Typically the curds are pressed together in a mold to form cheese that’s then aged, but they can also be eaten as is. Those tasty bits of fresh, sweet cheese are what we call curds. They’re known for their mild milky flavor, springy texture and the signature squeak they make against your teeth.
Although curds form in almost all cheese-making processes, most cheese curds sold in North America are byproducts of Cheddar. Wisconsin, other parts of the Midwest and the Province of Quebec in Canada are the Cheddar-making regions most associated with curds, but you can seek them out almost anywhere. Like Cheddar itself the curds can be any color from white to yellow to orange.
What do Cheese Curds Taste Like?
Because they’re just hours — or at most days — from their original milk state, it’s not surprising that they have a pure dairy taste. Like most fresh cheeses, they’re slightly salty but lack the mature tang and intense flavor of aged, cultured cheeses. Fresh ricotta and fresh mozzarella have similarlly straightforward dairy flavors, but neither has the trademark springy, bouncy texture of cheese curds.
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Why Do Cheese Curds Squeak?
Cheese curds form when long strands of milk protein bind together. When you bite into a curd, the strands rub against the enamel of your teeth and make a tiny but audible squeak, something like the noise of basketball shoes on a shiny court. The fresher the curds the squeakier they’ll be; the sound they make begins to fade about a day after manufacture.
If you’re wondering why Cheddar itself isn’t squeaky, that’s due to the culturing process. Culturing breaks down the long protein strands so they no longer squeak. Halloumi, a cheese made without being cultured, remains a squeaker.
What’s a Good Substitute for Cheese Curds?
Diced mozzarella is a good and readily available substitute for cheese curds; salted fresh mozzarella is probably closer in flavor, although commercial mozzarella has a bit more of the springy, rubbery texture of curds. Sliced string cheese is also similar in flavor and texture, as are mild cheeses like Colby and Monterrey Jack. Large-curd cottage cheese is much moister and softer than cheese curds but is sometimes used on top of poutine as a substitute.
Recipes to Make with Cheese Curds
It’s hard to resist noshing on cheese curds out of hand. But if you can manage to set some aside, they're a great addition to snacks and meals like state-fair-style fried curds, poutine and beyond.
Here’s an easy recipe for a state-fair favorite. This version suggests serving them with marinara sauce but you can substitute your favorite sauce or condiment, or just enjoy them out of hand.
Raymond Hom
This iteration of the famous Canadian indulgence hits all the classic notes: extra-crispy homemade fries, a rich brown gravy and squeaky, bouncy cheese curds.
Poutine for dinner? Yes! Shredded rotisserie chicken and green peas make this version of Canada’s comfort food a full meal. Diced mozzarella is the dairy called for here, but by all means substitute traditional cheese curds if you have them.
Levi Brown
Kielbasa and cheese curds wrapped in a browned and buttery crust are the stars of a slicing pastry that’s pure comfort. Serve it hot or room temperature for breakfast or lunch or as an excellent game-day snack with lots of tangy brown mustard.
This delicious breakfast (or brunch) features cheese curds and the veggies typically found in a Denver omelet in soft-set scrambled eggs. Don't skip the crispy fries cooked from frozen on the side.
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