If cheese is at the top of your “favorite food list,” then you need to read (and I mean, carefully) this article. Cheese curds are another category with an increasing number of cheese by-products. But before tasting this delicious dish, let’s first know how it came to be and why it is here.
Cheese discovered by an unknown nomad. This nomad lived in the Middle East and, as legend has it, was on his way to a very long journey. He prepares it by pouring a lot of milk into a container. Unfortunately for him (and fortunately for cheese lovers), the milk solidified after a few hours in the sun. What was supposed to be milk had turned into a white curd with liquid!
The science behind it is a pouch containing an enzyme (rennin) that causes blood to clot. The enzyme renin is found in the pouch because it is made from the stomachs of young cows. Well, the rest, as we all like to say, is history.
Cheese curds, though believed to be much earlier, are believed to have been accidentally discovered by some cheese scientists (UW) in an attempt to create a pure cholesterol product there is still noise. The lab rats that consumed the first pieces of frozen cheese were then able to drink beer.
While most cheeses take about 60 days to set, frozen cheese balls can be “harvested” long before they become cheese. So, in essence, cheese curds are “young cheese”.
Curd cheese is a fresh byproduct of cheddar cheese (or at least most of them; some may be made from mozzarella, Colby, or Monterey jack cheese). While most cheeses will take about 60 days to set, frozen cheese balls can be “harvested” long before they become cheese.
So, in essence, cheese curds are “young cheese”.
And the best way to eat them is to eat them fresh. Good news? Canada and the United States have many retail cheese sticks. There are also plenty of factories that make them (so don’t worry about running out of cheese curds!).
The two main places that produce and sell cottage cheese are: Quebec and Wisconsin. So if you’re not from either of these places or you’re far from the cottage cheese factories, they might be foreign to you.
The best part about eating them is hearing the “fresh” squeak. It only took twelve hours before they became unfresh. Twelve more hours later and it’s just unusable cheese.
Fresh curd cheese is about the size of a peanut and is usually orange in color. It tastes like other dairy products and is as firm as most cheeses. The difference is that frozen cheese has a rubbery texture compared to cheese that has a clay texture. And unlike most crunchy snacks, cottage cheese is moist and cool while being as salty as your regular snack.
There are many ways to serve cottage cheese. In Wisconsin, Iowa, and Minnesota, cheese sticks are often fried and served at fairs and festivals and sometimes in bars or fast food chains (Culver’s and AandW restaurants are examples). These fried treats are first coated in dough (made from beer) like what is used in onion rings. In the absence of this flour, the usual way of making bread is used. Good thing about it? It tastes like mozzarella cheese.
Another popular way to eat cottage cheese is poutine. Here’s a French-Canadian recipe that topped with French fries with cottage cheese that’s also brimming with delicious sauce. However, other modes of consumption involve sprinkling flavored cheese powder (garlic, jalapeno, Cajun, chipotle, pesto, paprika, avocado, pepper, or lemon) and then serving them as potatoes. fries.
Cheese curd is certainly rare. With that said, there are only a few places that produce and enjoy them. While not everyone can enjoy cheese curds, for those who do, just assume you’re the luckiest person on the planet!