Cheese Curds

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jeff

jeff

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In January we hired a new engineer from the University of Wisconsin-Stout. He went back to visit his family for Easter and brought back a whole mess of cheese curds for us. I've heard about these things for years, but I have never had them.

I thought I loved cheese, but these things induce a whole new level of cravings for me. I don't know what they put in these things, but it should be illegal. He told us that the fresher they are, the more they squeak against your teeth. These things were so squeaky I could barely hear myself think.

I'll be adding "regularly delivers fresh cheese curds" to his performance plan!

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I fell in love with curds when my wife and I visited Wisconsin on a cross country RV trip. As much as I love them, I glad I don't live there.... I'd be huge and stopped up! Great stuff, the squeak was a bit disconcerting at first.
 
Did you try them with crackers? What kind? Wish I hadn't seen this now. Have to go break into the colby jack now. Thanks Jeff :biggrin:
 
I've had a Canadian variety of those things and have never spit out anything so fast! I just can't handle the squeak against my teeth. It was like nails on a chalkboard for me. They say you either love 'em or hate 'em, no in between!
 
My wife took the kids up to Ontario for spring break, and curd at the cheese factory was her first stop. They'll probably bring a bag bag (if it makes it back) but it won't have the same squeak. Still good though!
 
the only thing left is to come to the "Great Minnesota Get Together" (MN State Fair) and have some 'fresh made' in front of you. It happens the last days in August.

Like Bubba J says, "There she was......A corndog in one hand and a budwiser in the other. Leaning against the ferris wheel, making it tilt. The sunlight glinting off her curlers." ROTF One of the best places to people watch.

And the food is some of the best around.
 
If you like fresh cheese curds come to Milwaukee. I have a cheese factory a few miles from the house that makes cheese curds daily. Their still warm when you get them.
 
Some of my best child good memories on visits to Wisconsin include cheese curds. It's like fireworks on the Fourth of July. I can't go to WI without getting them. I sure miss that squeaky cheese. :). You should try them deep fried! ( against my doctors wishes. Lol)
 
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What is your new engineers name? I am graduating from UW Stout this May and had been in the Engineering Technology program with a mechanical design emphasis until I switched to Industrial Management a year ago.

For the curds if you have some that have been in the fridge that have lost their squeak just leave them sit on the counter until they are at room temp anf they will be almost as good as fresh.

I used to stop at a dairy once a week on my way home from work and buy three pounds of fresh curds. Now that I have kids if I bring home three pounds of curds they are gone in less than 30 minutes.
 
Definitely one of the highlights of living in WI. Deep fried is great, but fresh good curds are the best.

Of course, for me it didn't hurt that my mom worked at a cheese company until I was in college. We never had a lack of cheese at our house.
 
woodwzrd said:
What is your new engineers name? I am graduating from UW Stout this May and had been in the Engineering Technology program with a mechanical design emphasis until I switched to Industrial Management a year ago.

For the curds if you have some that have been in the fridge that have lost their squeak just leave them sit on the counter until they are at room temp anf they will be almost as good as fresh.

I used to stop at a dairy once a week on my way home from work and buy three pounds of fresh curds. Now that I have kids if I bring home three pounds of curds they are gone in less than 30 minutes.
Click to expand...

He's a manufacturing engineer and his name is Tim Reed.
 
jeff said:
woodwzrd said:
What is your new engineers name? I am graduating from UW Stout this May and had been in the Engineering Technology program with a mechanical design emphasis until I switched to Industrial Management a year ago.

For the curds if you have some that have been in the fridge that have lost their squeak just leave them sit on the counter until they are at room temp anf they will be almost as good as fresh.

I used to stop at a dairy once a week on my way home from work and buy three pounds of fresh curds. Now that I have kids if I bring home three pounds of curds they are gone in less than 30 minutes.
Click to expand...

He's a manufacturing engineer and his name is Tim Reed.
Click to expand...

I know a few of the ME's but that name doesn't ring a bell.
 
There are no difference in ingredients in curds and cheese. In fact, the cheese curds are "embryonic cheese". After the whey is drained off the curds, the curds are salted and pressed into molds. The fresh curds are removed for sale prior to the pressing into the cheese molds. Well, the difference is less whey and ripening. You should be able to get fresh curds from any chess plant. If you look carefully in some cheeses, you are actually see the curd structure. And yes cheese curds are amazing gooooooood.
 
woodwzrd said:
jeff said:
woodwzrd said:
What is your new engineers name? I am graduating from UW Stout this May and had been in the Engineering Technology program with a mechanical design emphasis until I switched to Industrial Management a year ago.

For the curds if you have some that have been in the fridge that have lost their squeak just leave them sit on the counter until they are at room temp anf they will be almost as good as fresh.

I used to stop at a dairy once a week on my way home from work and buy three pounds of fresh curds. Now that I have kids if I bring home three pounds of curds they are gone in less than 30 minutes.
Click to expand...

He's a manufacturing engineer and his name is Tim Reed.
Click to expand...

I know a few of the ME's but that name doesn't ring a bell.
Click to expand...

"Percussion" would ring a bell!! Reed might "toot your flute"!
 
Poutine is the best. Our daughter lived in Quebec for a few years. I ate it on every visit
Yes it will kill you, but you will be smiling. And going back for seconds.
 
My wife was born in a tiny little town in Wisconsin, just a few miles east of Beaver Dam, which is where her older brother still lives. Every year, we make a "Brat and Cheese" dash. Last year, we brought home 60 lbs. of brats and cheese. We have a home grown shop in brownsville make the brats for us and then we pack it all in dry ice for the 20 hour drive home. We still have curds, string cheese (in 5 lb. single string ropes!), and brats in the deep freeze. MMMMM, I am gonna have some this weekend, up at a friends cabin in the rockies, while playing a boat load of cribbage!

Jeff, Welcome to the REAL cheese addiction!
 
We have a resteraunt that makes a deep fried cheese curd and yes they are highly addictive. I go right to the local dairy here and get them fresh
 
I think they're overrated, personally...mind you, our Curds are made from processed milk, and I think the Wisconsin ones are unpasteurized, which of course means tastier cheese...

Poutine, however, is one of the best (albeit fattening) food pairings ever.
 
maxwell_smart007 said:
I think they're overrated, personally...mind you, our Curds are made from processed milk, and I think the Wisconsin ones are unpasteurized, which of course means tastier cheese...

Poutine, however, is one of the best (albeit fattening) food pairings ever.
Click to expand...

Is there anything you Canadians won't eat on your fries? I don't think I ever saw Poutine when I was in Canada for 6 months, but I think more people put mayo on fries than ketchup.

Oh wait.. Cheese, chili, etc... I guess we are no better here! (but Mayo still grossed me out, but that's because I can't stand mayo on anything).
 
alphageek said:
maxwell_smart007 said:
I think they're overrated, personally...mind you, our Curds are made from processed milk, and I think the Wisconsin ones are unpasteurized, which of course means tastier cheese...

Poutine, however, is one of the best (albeit fattening) food pairings ever.
Click to expand...

Is there anything you Canadians won't eat on your fries? I don't think I ever saw Poutine when I was in Canada for 6 months, but I think more people put mayo on fries than ketchup.

Oh wait.. Cheese, chili, etc... I guess we are no better here! (but Mayo still grossed me out, but that's because I can't stand mayo on anything).
Click to expand...

Mayo is perfect when you DIP your fries in it - you don't put it ON your fries! :smile:

And the dip of choice around here is honey dill sauce (mostly mayo, with some honey and dill)...

Ah, the propensity for obesity! :smile: When I was a kid, all we put on our fries was white vinegar!
 
I've never had the cheese curds that being talked about in this thread, but my mother used to make her own cottage cheese way back in the dark ages... she would set fresh milk out to "clabber", it would sour and the solids would separate out... if we didn't eat the clabber (my dad loved it with corn bread crumble in it), then she would drain the whey off, press the solids in a cheese cloth and run water through it to wash out the rest of the whey. Then added a little milk or cream back into the curds to make the cottage cheese... sometimes the "clabber" would get put in the churn and churned to separate the butter, then we would get to drink the butter milk... still love butter milk, but most today is artificially "soured" so it's not as smooth and creamy as I remember.
 
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