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Cheese Curds

Production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form , the goal of cheese making is to control the spoiling of milk into cheese. the milk is traditionally from a cow, goat, sheep, or buffalo, although cow’s milk is most commonly used worldwide.

Cheese Curds are made from pasteurized milk, cheese culture and rennet. after the milk curdles, it is cut into cubes; the result is a mixture of whey and curd. this mixture is then cooked and pressed to release the whey, creating the final product.

Cheese Curds are bite-size solid parts and are sometimes referred to as squeaky cheese. they lose their squeaky texture after twelve hours or so, even if they are refrigerated.

fresh cheese curds are eaten as snacks, appetizers or served with jalapeño peppers, garlic, various herbs etc.

Synonyms: Squeaky Cheese, Cheeseballs, Paneer, Boivin Cheddar Curds