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.
Quality milk is the starting point for cheese curds. It takes approximately 10 pounds of milk to make 1 pound of cheese.
The milk is weighed and pasteurized for product safety and uniformity.
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 begins the process of separating the liquid (whey) and the milk solids (curds).
The curd and the whey are cooked and stirred until the curd reaches the desired temperature and firmness.
The curds are pushed to one end of the vat while the whey is drained, leaving a mass of tightly formed curd.
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.
Each slab is then milled—or cut—into curds.
The fresh cheese curds are salted and ready to be packaged, sold and enjoyed.
There’s nothing more Wisconsin than a cheese curd. We’re obsessed with them, which is why we’ve created the
only resource committed to helping you find and devour this delightfully squeaky snack.