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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