What is the difference between cheese and cheese curds

Cheese curds have a mild and cheddar-like flavor. More often than not, cheese curds are made during the process of making cheddar cheese.

Like cheddar, the color can be white, yellow or orange. The slightly rubbery texture causes the cheese curd to squeak when you bite into it. For this reason, cheese curds are also called "squeaky cheese. Cheese curds are also sold deep fried; this is a popular preparation in Wisconsin and Minnesota and often sold at state fairs and festivals. Considered a local delicacy, fried cheese curds are part of the menus at restaurants and bars, and are offered at some regional chain fast-food locations.

Cheese curds can also be a part of a recipe, like Poutine , which originated in Quebec, Canada, and is a dish of French fries smothered in cheese curds and gravy. Tillamook , a company that produces and sells cheese curds, has some interesting cheese curd recipes on their website, including a grilled cheese curd sandwich, cheese curds Panzanella salad and a cheese curd quesadilla.

If you, like me, aren't from the Midwest, cheese curds are a bit of a mystery — and often first experienced in deep-fried form. I had heard of them and eaten my fair share, sure. But I didn't quite understand what made them so unique and so very Wisconsin. He also owns Clock Shadow Creamy in Milwaukee. What are they? How are they made? Why do they squeak? Settle in with a few fresh curds , and read on to find out what makes cheese curds so special.

Cheese isn't fresh. In fact, cheese is old — that's the point. Cheeses are aged to reach their ideal flavor and texture. But cheese curds should be fresh, and if you aren't in Wisconsin or in the Midwest, the curds you're seeing pop up at your grocery store likely aren't the real deal.

Wisconsin works with particular state laws that permit cheese curds to be sold up to one day after production without being refrigerated.

He continues, "If they have not been purchased by that time, they must be discarded," Wills explains. And you might want to head to the nearest cheese maker to remedy that, like, stat. But first, here's what you need to know. Want to read more from HuffPost Taste? Follow us on Twitter , Facebook , Pinterest and Tumblr. News U. Politics Joe Biden Congress Extremism.

Special Projects Highline. HuffPost Personal Video Horoscopes. Follow Us. Terms Privacy Policy. All rights reserved. These curds are very similar to the curds you get when you are making tofu. In other words, these curds are the by-product of the cheese making process. Normally, these curds are pressed, preserved in cheesecloth, and then salted and treated to make the regular cheese you find in the market. So, these curds are essentially the raw material that goes into the making of cheese.

So, they are not yet cheese. Still, they have that unique taste and a springy texture to it that makes it so popular.