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Cheese curds are made from fresh pasteurized milk to which cheese culture and rennet are added. [2] After the milk curdles it is then cut into cubes; the result is a mixture of whey and curd. This mixture is then cooked and pressed to release the whey from the curd, creating the final product.
Apples, wheat, and oats were introduced later. [6] Swedes, Norwegians, and Finns began to settle the Midwest in the late 18th century, introducing rich, butter-laden cakes and cookies. [7] In addition to making cheese and butter, German and Swiss dairy farmers raised milk-fed veal and produced a type of white beer called weisse bier.
Fried cheese curds: Midwest Wisconsin: Cheese curds that are battered and deep fried. [25] [26] Fried green tomatoes: South Southern United States Unripe tomatoes, sliced, coated with cornmeal, and fried. [27] Frito pie: Southwest Southwestern United States A dish made with chili, cheese, and corn chips (especially Fritos).
The majority of 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.
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Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In ...
Today the creamery produces 160,000 pounds of cheese curds daily. It is a supplier of cheese curds for state fairs in Minnesota, Wisconsin, Iowa and Alaska. [1] The Ellsworth Cooperative Creamery sponsors the annual Cheese Curd Festival in Ellsworth. Begun in 2001, the festival features vendor booths, a beer garden, live auctions, parades ...