Cheese curds
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/* Cheese curds in song and poetry */
:''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#Curd processing|cheese]].''
{{Refimprove|date=July 2007}}
[[Image:Cheese Curds with scale measurement.png|thumb|right|200px|A plate of Wisconsin cheese curds.]]
'''Cheese curds''' are the fresh [[curds]] of [[cheese]], often [[cheddar cheese|cheddar]]. They are generally available in retail stores operated at cheese factories throughout the United States and Canada (especially in [[Wisconsin]], [[Michigan]], [[Ontario]], [[Quebec]], and [[Upstate New York]], where they can be found in many grocery stores.) Cheese curds are little-known in locations without cheese factories, because they should ideally be eaten within hours of manufacture. After twelve hours, even under refrigeration, they have lost much of their "fresh" characteristics, particularly the "squeak". This "squeak" has been described by the [[New York Times]] as sounding like "[[balloon]]s trying to neck".<ref>[http://query.nytimes.com/gst/fullpage.html?res=9E06E3DF1F3BF934A25753C1A9629C8B63 Louisa Kamps, "Cheese Curds," NY Times, October 17, 2004]</ref> After twenty-four hours, they will lose their freshness entirely. If they are purchased locally and need to be kept for a couple of days, room temperature, rather than refrigeration, may preserve the flavor and "squeak".
Their flavor is mild with about the same firmness as cheese, but have a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, which some would say is their defining characteristic. Cheese curds are sometimes referred to as "Squeeky cheese." They are sometimes somewhat salty. The American variety are usually yellow or orange in color, like most American cheddar cheese. Other varieties, such as the Québécois variety, can be roughly the same color as white cheddar cheese.
==Fried cheese curds==<!-- This section is linked from [[Minnesota]] -->
[[Image:Friedcheesecurds.jpg|thumb|Deep-fried]]
In [[Wisconsin]], [[Minnesota]], Upper [[Michigan]], [[South Dakota]], and Iowa, deep-fried cheese curds are often found at carnivals and fairs, and often local non-chain [[fast food]] restaurants and bars. Deep-fried cheese curds are covered with a [[batter (cooking)|batter]], like that used for [[onion rings]], or are breaded and placed in a [[deep fryer]].
In the United States, [[A&W Restaurants]] and [[Culver's]] have added fried cheese curds to their menu and they are available nationwide.<ref>[http://www.awrestaurants.com/news/curds.htm A&W Restaurant website]</ref>
==Poutine==
Cheese curds are a main ingredient in [[poutine]], a [[Quebec]] dish in which cheese curds are served layered on top of [[french fries]], and melting under steaming hot [[gravy]].
==Cheese curds in song and poetry==
The New York times in 1911 reported on an ancient Celtic song, dating from the 12th century, that mentioned cheese curd, perhaps the first musical reference to the most musical of cheeses: <ref> [http://query.nytimes.com/mem/archive-free/pdf?_r=1&res=9C04E6DD163CE633A25753C1A96F9C946096D6CF&oref=slogin SONGS OF LONGHUSHED HARPS; Tunes That the Keltic Bards Set Ringing Centuries Ago in Praise of Love and War," New York Times. New York, N.Y.: Sep 10, 1911. p. BR540]</ref>
"Visions of MacGonlannee"
:Stately and pleasantly it sat,
:A compact house and strong.
:Then I went in:
:The door of it was hung beef,
:The threshold was dry bread,
:Cheese-curds the walls. [...]
==References==
{{reflist}}
[[Category:American cheeses]]
[[Category:Canadian cheeses]]
[[Category:Cuisine of the Midwestern United States]]
[[fr: Fromage en grains]]