Midwesterners gobble up this fan-favorite food, but cheese lovers everywhere should experience the joy of squeaky cheese curds at least once in their lives
What Are Cheese Curds, Exactly?
Updated on Apr. 29, 2025
The soul food of the Midwest. Morsels of gooey, creamy goodness. Heaven on Earth. All are accurate descriptions of the delicious, versatile food known as cheese curds. Of course, I’m biased. Born and raised in Wisconsin, I had the pleasure of being introduced to cheese curds at a young age. Folks in my town didn’t go around wondering, “What are cheese curds?” so much as, “Should I buy more cheese curds?” (Yes. The answer is always yes.)
It wasn’t until I moved out of state that I realized not everyone shared the same appreciation—and not everyone had heard of cheese curds. If you’re not from Wisconsin or its neighboring states, you probably have a few questions: What are cheese curds? Are they like American cheese? And why are they such a big deal?
Luckily, I came prepared with plenty of facts about the food and explanations from three experts who live and breathe (and love) cheese curds. You’re about to learn everything you need to know about these mouthwatering cheese chunks.
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What are cheese curds?
Cheese curds are little chunks of white or orange cheese that haven’t gone through the aging process. Think of them like the younger siblings of the blocks of aged cheese you buy at the store.
Some cheeses (such as cheddar) take anywhere between three and nine months to age, while cheese curds need only four to five hours to be ready. Most cheese curds are made from cheddar, although it’s possible to make them from other cheeses, like Muenster and colby.
For many Wisconsin restaurants, curds are more than a menu item. “We compete against each other—who has the best cheese curd or the best presentation?” says Mike Doble, proprietor of the Explorium Brewpub, which serves its beer-battered curds with carrot and celery slices and ranch dressing. “It’s a matter of pride. If you’re going to be a Milwaukee brand, you want to have cheese curds on your menu.”
Midwesterners aren’t the only ones who’ve hopped on the curd wagon, though. Cheese curds are one of the main ingredients in poutine, a Canadian dish that also includes french fries and is topped with gravy. (If you can’t make it to Canada to try a bowl, poutine is also a secret menu item at a well-known American restaurant.)
How are cheese curds made?
Cheese curds are made in almost the same process as regular cheese (just without the drawn-out aging step). So let’s start there.
What is cheese made of?
It begins with raw whole milk. That’s heated to 161 degrees Fahrenheit in stainless steel, held at that temperature for at least 15 seconds and then cooled back down. Just how much milk is involved? According to Bo Wills, who manages the urban cheese factory Clock Shadow Creamery, around 10,000 pounds of milk can produce about 1,200 pounds of cheese in one day.
At this point, the milk is legally pasteurized. (Raw or unpasteurized milk is banned in the United States, but luckily, cheese curds are 100% legal!) Once added, good bacteria called starter cultures acidify the milk while an enzyme called rennet curdles it—with no trace of cellulose (the sneaky ingredient found in shredded cheese).
The bacteria and enzymes separate the milk into curds and whey.
What are curds?
Curds are the byproducts of the coagulated milk. Simply put, a curd is the solid stuff, while whey is the remaining liquid. It may not sound appetizing, but trust me: The end result is worth it.
The slab of curd then goes through a “cheddaring” process, during which it’s cut, stacked and pressed together so more liquid whey can be drained out. This process repeats until all the whey is drained and the curds form a solid chunk of cheese. That cheese block is then cut into standard cheese curd shapes using a cheese mill and is salted. Voila! You have cheese curds.
This process was actually developed by cheesemakers who didn’t want to wait for their cheese to age or who wanted to sell excess curd along with their other cheese. “It goes way back to our farming days,” says Kristin Hueneke, executive chef at Lakefront Brewery. “We have such strong roots in cheesemaking, so we have that built-in appreciation for cheese in Wisconsin and the Midwest.”
What do cheese curds taste like?
Because cheese curds are a young version of cheddar, they taste like a much milder, saltier version of cheddar cheese. Doble describes them as “a Brie without the funk.”
But you can’t fully answer “What are cheese curds?” or “What do cheese curds taste like?” without talking about their texture. It’s similar to taffy or a fluffy marshmallow—admittedly, cheese is very different from what marshmallows are made of. When deep-fried, the texture is more moist and stretchy.
And let’s not forget that fresh curds also squeak in your mouth, thanks to the proteins in the curds that rub against your teeth when you eat them. That’s how they got their very original nickname, squeaky cheese. As the curds become less fresh, those proteins loosen and stop rebounding against tooth enamel.
What are the best ways to eat cheese curds?
If you’re still getting over the fact that cheese curds exist, you may be surprised to hear that there are multiple ways in which people like to eat them. In restaurants, they’re most commonly served deep-fried and, if you’re lucky, beer-battered. That’s how they’re made at Lakefront Brewery, which is regularly ranked among the best places to get cheese curds in Wisconsin. Deep-fried curds are typically enjoyed with a house-made ranch for dipping.
More adventurous curd lovers may go for flavored cheese curds. Some raw cheese curds come with a dill or buffalo sauce flavoring. Lakefront’s Curd of the Week—fried cheese curds made with unique flavors that rotate weekly—has included barbecue, salt and vinegar, spaghetti dinner and even cinnamon and sugar.
The best drinks to pair with cheese curds
If you’re looking to pair your cheese curds with an adult beverage, pour yourself a brew instead of a glass of vino. The carbonation in beer automatically resets your palate by rinsing away the fat, Hueneke says. Doble recommends big, sweet, malty beers like a double IPA or a hard liquor with a sweeter flavor, like a cherry-forward scotch, to complement the savory cheese.
The hands-down best way to eat cheese curds
Most cheese aficionados agree that the best way to eat cheese curds is fresh out of the vat for premium softness and squeakiness. “They’ve gotta be fresh, within two or three days of being made,” Wills says. “Otherwise, it’s not a real cheese curd. It’s just a mild cheddar at that point. I would admit that you gotta come to Wisconsin for that.”
Since that’s not an option for everyone, even for most Midwesterners, there are ways to replicate that warm gooeyness. Try popping your cheese curds in the microwave for a few seconds, or take them out of the fridge and let them come to room temperature. Or, you know, you could always make a trip to Wisconsin.
FAQs
Are cheese curds just chunks of cheese?
Nope! Cheese curds and cheese differ in taste, texture and the time they take to be ready. The defining difference between cheese and cheese curds lies in aging, a process in which the cut curds sit for extended periods of time (sometimes even months or years!) to develop the desired flavor, texture and aroma. While both milk products follow the same process, cheese curds are not set aside to age and are ready in under five to six hours.
Are cheese curds healthy?
Absolutely, but in moderation! Compared with cheddar cheese and whole milk, cheese curds are the richest in protein and calcium. However, they also have the highest cholesterol content, so they’re not the healthiest choice for those monitoring their cholesterol intake.
Can I freeze cheese curds?
Yes! If your eyes were bigger than your belly and you bought too much, you can wrap your cheese curds and freeze them.
Keep in mind that when you let the cheese curds sit in the freezer, their freshness declines. Don’t be surprised if thawed cheese curds don’t have the same chewy texture and squeakiness as fresh ones. A quick warm-up in the microwave can get them close to the fresh, gooey texture we all love. You can try using the thawed cheese curds in a cooked dish (or simply fry them).
Are cheese curds just mozzarella sticks?
While the texture could come close, cheese curds are different from mozzarella sticks (and mozzarella cheese too). Like cheese curds, mozzarella cheese doesn’t go through an aging process. Instead, it is repeatedly stretched under warm water until it gets its gooey form.
To make mozzarella sticks, chefs roll mozzarella cheese in flour, dip it in an egg batter and bread it before chilling it and frying. Cheese curds, on the other hand, are cut from the coagulating milk and pressed to remove excess liquid.
About the experts
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Sources:
- Kristin Hueneke, executive chef at Lakefront Brewery in Milwaukee
- Bo Wills, business manager of Clock Shadow Creamery in Milwaukee
- Mike Doble, owner of The Explorium Brewpub in Milwaukee
- MasterClass: “How to Make Cheese Curds”
- New England Cheesemaking: “Cheddar Cheese Making Recipe”
- All Recipes: “6 Things You Might Not Know About Cheese Curds”
