What Type Of Cheese Are Wisconsin Cheese Curds?

They say you can judge the freshness of a cheese curd by the loudness of its squeak as you bite into it. And in Wisconsin, you are bound to get very squeaky and fresh cheese curds, whether at a farmers market, grocery store, or even at the corner gas station. Unlike most cheeses, the cheese used for curds is fresh, even only a day old in Wisconsin, according to Allrecipes. In other states where the laws are different, the freshness of cheese curds isn't guaranteed. Curds are even allowed to be sold unrefrigerated in the Dairy State if they are only one day out from production. Wisconsin Cheese contends that while cheese curds can last for several days, it's best to enjoy them within 24 hours of being made. After a week, cheese curds become simply cheese, Wisconsin Master Cheesemaker Bob Wills told Allrecipes. Then, they are great for salads and poutine.

Although often sold breaded and deep fried in different flavors, such as jalapeno, garlic and dill, and Bloody Mary, many cheese lovers still prefer the original, plain cheese curd. Wisconsin Cheese says that cheese curds can range in color from white to orange and get their shape randomly while made. Their flavor is described as milky, salty, and mostly mild.

While you may be a cheese curd fan, you might be wondering what kind of cheese is used to make these delicious deep-fried goodies. As it turns out, it's a cheese that isn't that uncommon at all.