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 Craving."

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 Crazy."

Curdalicious…similar to 'delicious,' the term used to describe the indescribably scrumptious taste of Wisconsin Cheese Curds.

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 Fair."

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. See "Squeak."

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 package.

Squeaky cheese…See "Cheese Curds."

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 protein powder.

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."