March 8, 2012 by dairycarrie
A quick post today… It’s been a whirlwind week and I just haven’t had time to write. But in honor of the World Championship Cheese Contest held in Madison this week, winners were crowned yesterday, I thought I would share a little cheese curd knowledge with you.
First of all, Cheese Curds are nectar of the God’s. No really, they are. A curd is infant cheese, it’s the freshest cheese you can get. When you bite into a cheese curd it will squeak like wet shoes on a high school gym floor. Don’t be alarmed, this noise isn’t the curd protesting your advances, a squeaking curd is a happy curd. I like to think that a cheese curd’s squeak is translated as “Yay! So glad I can be the most perfect form of food available. I’m snackable, tasty, fresh and have all kinds of good for you calcium and viatmins, eat me! Eat me now!” …. But maybe that’s just me.
Unless you live very near a cheese plant here is a day you need to remember when considering purchasing some curds. Thursday. While you can find bags of curds in gas stations and stores just about any day of the week, Thursdays are the day that new, fresh curds go out. Why Thursdays you ask? I don’t know. I probably should, I promise to get on that. If you’re asking why it matters how fresh the curds are, go back and read my first paragraph. A bag of curds that are more than a few days old loose their squeak. While they may still taste good, they have lost a little sparkle by Sunday or Monday.
If you’re reading this post from outside of Wisconsin, I’m sorry, you may not ever have a chance to try amazingly fresh curds. Unless you have a cheese maker near you and you can leverage something for some curd or they are a sucker for a sad story. If you are reading this from Wisconsin, good news, today is Thursday. Get on it!