Cheese Curds...fresh Cheddar cheese in its
natural, random shape and form before being processed into
blocks and aged.
Curds have a mild taste with a slightly rubbery texture and
should squeak when eaten. *Note: Freshness may be lost 24 hours
after opening package. See "Flavor
Varieties" and "Squeak."
Curd Craving…the uncontrollable urge to consume mass
quantities of Wisconsin Cheese Curds. People suffering from
curd cravings cannot be held responsible for their actions – or
for the empty bag of curds on the kitchen counter.
Curd Crazy…the state of euphoria experienced after consuming
Wisconsin Cheese Curds. Signs include persistent cheesy thoughts,
chronic cow dreams and a continued craving for more curds.
Call a doctor if signs last longer than several days. See "Curd
Curdaholic…individuals so crazy about Wisconsin Cheese
Curds that they will do anything to get their hands on them.
Often prone to curd withdrawals. See "Curd
Craving" and "Curd
Curdalicious…similar to 'delicious,' the term used to
describe the indescribably scrumptious taste of Wisconsin Cheese
Deep-Fried Cheese Curds…a specialty of the Midwest where
fresh curds are dipped in a beer-based batter before being
placed in a deep fryer. Most often found at carnivals and state
fairs in Iowa, Minnesota and Wisconsin. See "State
Flavor Varieties…dill, garlic, Cajun spice, pepper and
other seasonings may be added to curds to give them a distinctly
new taste that's as good as the original.
Poutine…a heart stopping curd dish from our Canadian
friends up north. A generous helping of French fries is topped
with fresh cheese curds (preferably from Wisconsin of course!)
and covered in hot, brown gravy. For diehard curd fans only. See "Curdaholic."
Sonically Impaired Curd…a squeak-less curd whose sound
must be restored by placing it for no more than a couple seconds
in the microwave. Only to be used in emergency situations.
Squeak…the trademark sound from a fresh cheese curd.
Squeak should be high-pitched, audible with every bite and
sound comparable to "balloons trying to neck," (The
New York Times). *Note: Squeak may be lost 12 hours after opening
Squeaky cheese…See "Cheese
State Fair…a state-wide gathering of
people, food and activities. Popular in Midwestern states where
fair food includes
fresh and deep-fried cheese curds and any fried food on a stick. See "Cheese
Curds" and "Deep-Fried Cheese Curds."
Whey…the stuff cheesemakers separate to get cheese curds.
This leftover liquid is often collected and used to make whey
Wisconsin…the originator of the cheese curd. With a
population of more than five million cheeseheads, the state
of Wisconsin ranks #1 in U.S. cheese production and wins more
awards for its cheeses than any other state or nation. Curdaholic
rates in Wisconsin are far higher than the national average. See "Curdaholic."