vitauta
Executive Chef
i looked but couldn't find, an old thread in which some of us talked about cheese curds. all i remember about it for sure is that a number of people came out to say how good tasting these cheese curds are, and that people in canada, and those from the midwest region of the u.s., were probably the most likely to have grown up eating them.
i think it was cws who said i should definitely try them, and that cheese curds were probably available online, like most everything else these days. but i sorta let the subject drop for awhile, instead....
my food order was delivered to my home the other day. yup, along with a carton of 10 quail eggs, which i talk about in another thread, there arrived a one pint container of "fresh cheddar cheese curds"--very interesting. these cheese curds look like nothing more than a cup of those packing peanuts you find in postal packages. i pop one into my mouth, and am immediately rewarded with a very familiar taste from long ago. these cheese curds, with their firm, somewhat chewy texture, remind me of a homemade round cheese my mom used to make, boiling stretchy dry cottage cheese and milk together in a huge stockpot. wow! all these curds were lacking was a liberal sprinkling of caraway seeds--caraway seeds being a manditory ingredient for the gouda-like cheese i was about to recreate from my childhood memories. i shook a spoonful of caraway into the cheese curd container, and, well actually.... waited for a day or so for the seeds and the sticky knots of cheese to meld into this indescribably wonderful cheese,....my reward for waiting was, well, curdish delight, curd heaven, or "janu siers," which is what we called it years ago, feasting on many latvian special dishes, in celebration of the summer solstice, outdoors, late at night, gathered before big blazing bonfires...this cheese is best when eaten with pirogies though, of which i have none at the moment...
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i think it was cws who said i should definitely try them, and that cheese curds were probably available online, like most everything else these days. but i sorta let the subject drop for awhile, instead....
my food order was delivered to my home the other day. yup, along with a carton of 10 quail eggs, which i talk about in another thread, there arrived a one pint container of "fresh cheddar cheese curds"--very interesting. these cheese curds look like nothing more than a cup of those packing peanuts you find in postal packages. i pop one into my mouth, and am immediately rewarded with a very familiar taste from long ago. these cheese curds, with their firm, somewhat chewy texture, remind me of a homemade round cheese my mom used to make, boiling stretchy dry cottage cheese and milk together in a huge stockpot. wow! all these curds were lacking was a liberal sprinkling of caraway seeds--caraway seeds being a manditory ingredient for the gouda-like cheese i was about to recreate from my childhood memories. i shook a spoonful of caraway into the cheese curd container, and, well actually.... waited for a day or so for the seeds and the sticky knots of cheese to meld into this indescribably wonderful cheese,....my reward for waiting was, well, curdish delight, curd heaven, or "janu siers," which is what we called it years ago, feasting on many latvian special dishes, in celebration of the summer solstice, outdoors, late at night, gathered before big blazing bonfires...this cheese is best when eaten with pirogies though, of which i have none at the moment...
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