Cheese curds


 * 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.

Cheese curds in cuisine, or cooking, are the solid parts of soured milk either eaten alone or used in various regional dishes, mostly in and the northeastern and midwestern. They are sometimes referred to as "squeaky cheese".

Characteristics
Cheese curds are little known in locations without cheese factories because they should ideally be eaten within hours of manufacture. Their flavor is mild, with about the same firmness as cheese, but with a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, a defining characteristic, due to air trapped inside the porous material. This "squeak" has been described by the  as sounding like "s trying to neck". After 12 hours, even under refrigeration, they lose much of their "fresh" characteristic, particularly the "squeak". Keeping them at room temperature can preserve the squeakiness.

The curds have a mild flavor and are sometimes somewhat salty. The American variety is usually yellow or orange, like most American Cheddar cheese, but doesn't require the artificial coloring. Other varieties, as in Quebec or New York State, may be naturally un-colored.

Fresh
Fresh cheese curds are often eaten as a, or an. They may be served alone, dressed with an additional flavor, or with another food, such as a small smoked or piece of cured pork, with the elements skewered together on a. Examples of flavorings applied to fresh curds include chili peppers,, various , or spice blends such as so-called "Cajun seasoning", with garlic and dill on cheddar curds being a popular combination.

Fried cheese curds
In the, deep-fried cheese curds are often found at carnivals and fairs, and often local non-chain restaurants and bars, as well as a few chain restaurants of local origin, such as. Deep-fried cheese curds are covered with a batter, like that used for, or are breaded and placed in a.

In some areas, deep-fried cheese curds are also known as cheeseballs.

Poutine
Cheese curds are a main ingredient in poutine, a dish consisting of topped with fresh cheese curds, covered with brown  and sometimes additional ingredients. The dish originated in rural, Canada, in the late 1950s. Several Québécois communities claim to be the birthplace of poutine, and one oft-cited tale credits Fernand Lachance as inventing the name. The sauce was allegedly added later, to keep the fries warm longer.