"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 11-30-2014, 10:13 AM   #1
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
ISO help/info on cheese curd

Have any of you ever made cheese curds? I have a recipe that I want to try. It calls for fresh cheese curds, and I haven't a clue where to get them

__________________

__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 11-30-2014, 10:26 AM   #2
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,303
Fresh cheese curds are the key ingredient for poutine. If you can't get fresh cheese curds, you can take a block of mozz., cube it, and freeze it for about an hour. This will mimic the texture of cheese curds.


I love cheese curds from this place:


Fromagerie St-Albert | Dès la fin du XIXe siècle, les maîtres fromagers d'un charmant village de l'est ontarien fabriquaient un Cheddar de grande renommée : le St-Albert. Fidèles aux principes établis par les fondateurs en 1894, cinq généra








Locally, we can get these at gas stations, corner stores, grocery stores or the best thing is to make the 40 or so minute drive on a Saturday afternoon and get squeaky fresh curds.
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 11-30-2014, 10:37 AM   #3
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,850
They're more common in areas where there's active dairy farming, because they're no longer "fresh" after about 12 hours. They're fine to eat, but the texture is different.

It's really easy to make your own. I've made Turkish farmer cheese and fresh mozzarella cheese. There are lots of recipes online. Here's one: http://m.instructables.com/id/Cheese-Curds/
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-30-2014, 11:04 AM   #4
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
I grew up in Wisconsin, which is cheese curd country. You can find them everywhere there, and they are squeaky fresh with a wonderful salty flavor. When I was a kid, we had a creamery in our small town and you could buy them so fresh they were still warm.

But even just across the border in Minnesota, good cheese curds are hard to come by. Most people don't understand the concept, and think that cheese curds must be breaded and deep fried. In Wisconsin, that was what we did with OLD cheese curds. The ones found in the local grocery stores here in Minnesota are positively atrocious. They're not fresh and have a mealy texture. The only place I've found fresh ones here is in one place: Rybicki Cheese at Mall of America. They ship them in fresh daily.

Going even further from Wisconsin, cheese curds are virtually impossible to find. I don't get that at all, because they freeze extremely well. Once thawed, they will have the same qualities as fresh cheese curds. I'm really surprised there isn't a market for frozen ones.

So to answer your question, I would make friends with someone in Wisconsin and have them ship frozen cheese curds to you.

__________________
Steve Kroll is offline   Reply With Quote
Old 11-30-2014, 11:21 AM   #5
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,850
It's a lot easier to make them at home than for a Floridian to find a friend in Wisconsin
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-30-2014, 11:58 AM   #6
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
Quote:
Originally Posted by GotGarlic View Post
It's a lot easier to make them at home than for a Floridian to find a friend in Wisconsin
Very true!
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 11-30-2014, 12:48 PM   #7
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,097
Quote:
Originally Posted by lyndalou View Post
Very true!
It will come out even better if you have raw milk. We got a couple of gallons a while back and the cheese we made from it was great.
__________________

__________________
medtran49 is offline   Reply With Quote
Reply

Tags
cheese

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:31 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.