To fully appreciate the brilliance of Wisconsin cheese curds, let’s take a look at the process that turns gallons of fresh milk into delectable curds.

Cheese curds begin as quality milk

Milk Intake

Quality milk is the starting point for cheese curds. It takes approximately 10 pounds of milk to make 1 pound of cheese.

Milk is weighed and pasteurized


The milk is weighed and pasteurized for product safety and uniformity.

Starter culture and coagulant are added

Starter Culture & Coagulant

Starter culture is added to help determine the flavor and texture of the cheese. A milk-clotting enzyme called rennet is added to coagulate the milk, forming a custard-like mass.

Cutting starts to separate curd from whey


Cutting begins the process of separating the liquid (whey) and the milk solids (curds).

The curd and whey are cooked and stirred

Stirring & Heating

The curd and the whey are cooked and stirred until the curd reaches the desired temperature and firmness.

Whey is drained from the cheese curds

Whey Draining

The curds are pushed to one end of the vat while the whey is drained, leaving a mass of tightly formed curd.

Cheddaring helps further drain the whey


The curd is cut into two loaves and then cut into smaller slabs. Each slab is turned multiple times to help further drain the whey.

Milling cuts the cheese into curds


Each slab is then milled—or cut—into curds.

Fresh cheese curds are salted and packaged


The fresh cheese curds are salted and ready to be packaged, sold and enjoyed.