I recently visited the creamery at Penn State and they had curds for sale. I bought some chedder curds. Are curds unaged cheese,and do they sell them because they are bite sized? Also they had swiss cheese for sale, but no curds. Is it an enzeme that they put into the milk which makes a particular cheese? In reading a book on cheese the author gave the impression that cheese flavors are determined by the feed that cows eat, and also by the wild "enzemes, yeasts" that are in the area. If that was the situation, how could there be any consistency in the cheese. One thing I was disappointed about was that there was no whole milk buttermilk only lowfat. The place was packed with people buying ice cream, and there is a flavor named after the football coach: peachy Paterno or something like that.
On Nov 25, 3:40 pm, "[email hidden]" <[email hidden]>
Quoted message said:
I recently visited the creamery at Penn State and they had curds for sale. I bought some chedder curds. Are curds unaged cheese,and do they sell them because they are bite sized?
Curds are sort of semi-made cheese - they haven't had the last of the liquid squeezed out of them yet. Around here (Ontario, Canada) we typically get both orange and white cheddar curds.
Good ones squeak when you bite into them. If they don't squeak, they're too dry, and you're basically eating very very young cheddar.
I don't think I'm allowed to eat them anymore. :0(
Good ones squeak when you bite into them. If they don't squeak, they're too dry, and you're basically eating very very young cheddar.
I don't think I'm allowed to eat them anymore. :0(
One of my last trips to TJs I picked up some curds. It said to put them in the micro for a few seconds to get the squeak, but not to melt them. I didn't notice any squeaking. They pretty much tasted like a young cheddar to me, perhaps they were too dry.
-- Queenie
*** Be the change you wish to see in the world ***
"MayQueen" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Quoted message said:
Good ones squeak when you bite into them. If they don't squeak, they're too dry, and you're basically eating very very young cheddar.
I don't think I'm allowed to eat them anymore. :0(
One of my last trips to TJs I picked up some curds. It said to put them in the micro for a few seconds to get the squeak, but not to melt them. I didn't notice any squeaking. They pretty much tasted like a young cheddar to me, perhaps they were too dry.
They were probably too old. They should be eaten within 24-48 hours of production. The best curds I have ever had (and have had often) are from the Wilton Cheese Factory in Ontario, Canada.
"Peter" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"MayQueen" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Quoted message said:
Quoted message said:
Good ones squeak when you bite into them. If they don't squeak, they're too dry, and you're basically eating very very young cheddar.
I don't think I'm allowed to eat them anymore. :0(
One of my last trips to TJs I picked up some curds. It said to put them in the micro for a few seconds to get the squeak, but not to melt them. I didn't notice any squeaking. They pretty much tasted like a young cheddar to me, perhaps they were too dry.
They were probably too old. They should be eaten within 24-48 hours of production. The best curds I have ever had (and have had often) are from the Wilton Cheese Factory in Ontario, Canada.
I've only ever heard of them when included in poutine, which I've never had but hope to have at least once before I die, even though I understand it could be my last meal.
Peter, if you had curds in Canada were they involved in poutine? If so, is it really and truly all it's said to be?
