![When you think of Wisconsin cuisine, what’s more iconic than the cheese curd? Whether you prefer them deep-fried or squeaky fresh, cheesemakers go through a specific process to make the curds we know and love today. Cheesemakers start by warming up a vat of milk and adding a bacterial starter culture to give the curds their mild cheese flavor. Then they add rennet which causes the milk protein to aggregate and stick together. The cheese is then cut into tiny pieces and pressed against the side walls to drain as much whey as possible before the “cheddaring” process begins. <br /><br />What makes the squeaky sensation, you ask? Fresh curd is made of tightly woven protein mesh that’s held together by calcium. As you bite through the curd, the mesh rebounds and rubs across the enamel of your teeth. We agree with Bill Hanson from Arena Cheese who says, “A squeaky curd makes you happy!”<br /><br />Read the article as featured in WCA Magazine [December 2021 edition]: https://indd.adobe.com/view/2814f18c-eb45-4e47-b819-a0e3a2d4302e<br /><br />Love Wisconsin? Shop our store! http://bit.ly/ShopDiscoverWisconsin <br /><br />Follow Discover Wisconsin on: <br />Instagram: https://bit.ly/3bJ0m7Y<br />Facebook: https://bit.ly/3aIpWZx<br />Twitter: https://bit.ly/2y35SDJ<br />Pinterest: https://bit.ly/3cQSDon<br /><br />Explore more:<br />Join the conversation: https://bit.ly/2R9hNGt<br />The Bobber blogs: https://bit.ly/2zAOfeZ<br />The Cabin podcasts: https://apple.co/38FHVPc](https://discoverwisconsin.com/wp-content/plugins/youtube-feed-pro/img/placeholder.png)
Cheese Curds - How They’re Made | Know Your Wisconsin
When you think of Wisconsin cuisine, what’s more iconic than the cheese curd? Whether you prefer them deep-fried or squeaky fresh, cheesemakers go through a specific process to make the curds we know and love today. Cheesemakers start by warming up a vat of milk and adding a bacterial starter culture to give the curds their mild cheese flavor. Then they add rennet which causes the milk protein to aggregate and stick together. The cheese is then cut into tiny pieces and pressed against the side walls to drain as much whey as possible before the “cheddaring” process begins.
What makes the squeaky sensation, you ask? Fresh curd is made of tightly woven protein mesh that’s held together by calcium. As you bite through the curd, the mesh rebounds and rubs across the enamel of your teeth. We agree with Bill Hanson from Arena Cheese who says, “A squeaky curd makes you happy!”
Read the article as featured in WCA Magazine [December 2021 edition]: https://indd.adobe.com/view/2814f18c-eb45-4e47-b819-a0e3a2d4302e
Love Wisconsin? Shop our store! http://bit.ly/ShopDiscoverWisconsin
Follow Discover Wisconsin on:
Instagram: https://bit.ly/3bJ0m7Y
Facebook: https://bit.ly/3aIpWZx
Twitter: https://bit.ly/2y35SDJ
Pinterest: https://bit.ly/3cQSDon
Explore more:
Join the conversation: https://bit.ly/2R9hNGt
The Bobber blogs: https://bit.ly/2zAOfeZ
The Cabin podcasts: https://apple.co/38FHVPc
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