An all-natural white cheddar cheese curds.
Cheese curds start off with fresh pasteurized cow milk. Rennet is added until the cheese becomes curds and whey (early stages of the curds) The mixture will be then cooked and the whey is released from the curd. characteristics of white all-natural cheese. It has the same firmness as the cheddar cheese but with a springy or rubbery texture.
Fresh
Fresh curds are often eaten as a snack or finger food. They can be served alone, dressed with an additional flavor (Zesty or Garlic), or served with Eichtens Bison Mettwurst. Deep-Fried cheese cards becoming more popular in the United States but will be mostly found in Minnesota and Wisconsin. Cheese curds are covered with batter and placed in a deep fryer. They can be served with a bbq or ranch dressing.
Poutine
Classic poutine, such as this one from La Banquise, is made with french fries, cheese curds, and gravy. Cheese curds are the main ingredient in poutine, a dish consisting of french fries topped with fresh curds, covered with brown gravy, and sometimes additional ingredients. The dish originated in rural Quebec, Canada, in the late 1950s.
Ingredients: Pasteurized Cows Milk, Vegetable Rennet, Cheese Culture, Salt
For local pickup only