Cheese Curds History:
The people of the state of Wisconsin love their cheese so much that they even wear
funky Styrofoam cheese hats at Green Bay Packers
football games. They call themselves "cheese heads" and
like to nibble on deep-fried cheese curds. Every restaurant, bar, and
bowling alley in Wisconsin seems to serve them. They are usually a
monster=sized appetizer, and they compete with French
fries as a side order with sandwiches. They are also a
favorite at local fairs, festivals, and fishing lodges.
It is said that the folks in Wisconsin crave their
Cheese curds, a uniquely Wisconsin delicacy, are formed as a by-product of the
cheese-making process. Most cheese curd (at least
the ones made in Wisconsin) are a cheddar cheese
product. Some can be made from mozzarella, Colby, or Monterey jack cheeses.
Cheese curds are
little-known in locations without cheese factories,
because they should ideally be eaten absolutely fresh,
within hours of manufacture. They have about the same
firmness as cheese, but have a springy or rubbery
texture. They are usually orange in color. They are little nubs of cheese,
roughly the size of peanuts, which, if very fresh, squeak when you bite down on them.
The "squeak" is a very high-pitched sound. Unlike aged cheese, curds lose their desirable qualities
if refrigerated or if not eaten with a few days. The
squeak disappears, and they turn dry and salty. If you
find them in supermarkets, they are probably a few weeks
old and inedible. Cheese curds have become so popular
that many Wisconsin cheese factories make the curds
daily to meet the demand of cheese curd lovers.
Wisconsin is the leading
producer of cheese in the United States, with much of
Wisconsin's cheese made at small, family-owned and
operated cheese factories. Cheese making began in
Wisconsin around 1840, when word of Wisconsin's rich
farmland spread throughout Europe and the United States.
Settlers from the eastern dairy states of New York and
Ohio, as well as immigrants from Switzerland, Germany,
and other countries in Europe, brought their traditions
of cheese making and secret recipes to Wisconsin. By
1922, there were more than 2,800 cheese factories in the
state. Wisconsin produces over 2 billion pounds of
cheese per year, and its cheese is considered among the
best in the world.
Quebec, Canada, has their
popular way of eating cheese curds called Poutine.
Poutine is a French-Canadian recipe in which French fries
are topped with cheese curds and gravy. Other ways of
eating cheese curds is by sprinkling them with different
seasonings such as garlic, jalapeno, Cajun,
chipotle, pesto, paprika, pepper and then serving and
eating them like potato chips. Some people even eat them
with ketchup, just like you would French fries.
Deep-Fried Cheese Curds Recipe - How To Make Deep-Fried Cheese Curds:
Prep time: 15 min
Cook time: 1 min
Vegetable oil (for frying)*
1 tablespoon vegetable oil
1 cup milk or beer
1 cup all-purpose