Chef’s Pantry: Cheese Curds

A-well-everybody’s heard about the curd, c-curd curd curd, curd is the word!

Yes, that was a bit cheesy… but I bet it gets stuck in your head forever.

Cheese curds have been a staple of my life for many years now. I was no older than 8 when my first cheese curd incident took place (not to be confused with String Cheese Incident). Growing up in a French Canadian household it was normal for us to take regular trips to Canada visiting family. On the drive back our father would always stop at a small Canadian cheese market to grab us snacks for the drive home. Within the snack bag was a package of misshaped cheese pieces which my Father referred to as squeaky cheese… AKA cheese curds. From then on, I was hooked; curd became a regular word in my cheese vocabulary.

A cheese curd is essentially the cheese solids that remains after being separated, or cut, from the whey in the cheese making process. Cheese curds as we know them are a young un-aged, unformed cheese. The youth of the cheese provides a neutral flavor profile suitable for many applications, baking, frying or just eating as is for a snack. Cheese curds hit the mainstream on the coattails of poutine popularity. On that note, if you’re looking for a way to uniquely incorporate the poutine trend into your menu, be sure to watch our Poutine Cup video-recipe.

Fresh White Cheese Curds are Item #21139

Uses for Cheese Curds

  • Use for your version of poutine
  • Add to your grab and go snack pack offerings
  • Add herb marinated Curds to your cheese plate
  • Melt on sandwiches and burgers
  • Dip in beer batter and fry as an appetizer
  • Add to soups, tacos, pizza and quesadillas
  • Great on salads

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