I recently visited the creamery at Penn State and they had curds for
sale. I bought some chedder curds. Are curds unaged cheese,and do they
sell them because they are bite sized? Also they had swiss cheese for
sale, but no curds. Is it an enzeme that they put into the milk which
makes a particular cheese? In reading a book on cheese the author gave
the impression that cheese flavors are determined by the feed that
cows eat, and also by the wild "enzemes, yeasts" that are in the area.
If that was the situation, how could there be any consistency in the
cheese. One thing I was disappointed about was that there was no whole
milk buttermilk only lowfat. The place was packed with people buying
ice cream, and there is a flavor named after the football coach:
peachy Paterno or something like that.

Tom

On Nov 25, 3:40 pm, " >
wrote:
> I recently visited the creamery at Penn State and they had curds for
> sale. I bought some chedder curds. Are curds unaged cheese,and do they
> sell them because they are bite sized?

Curds are sort of semi-made cheese - they haven't had the last of the
liquid squeezed out of them yet. Around here (Ontario, Canada) we
typically get both orange and white cheddar curds.

Good ones squeak when you bite into them. If they don't squeak,
they're too dry, and you're basically eating very very young cheddar.

I don't think I'm allowed to eat them anymore. :0(

> Good ones squeak when you bite into them. If they don't squeak,
> they're too dry, and you're basically eating very very young cheddar.
>
> I don't think I'm allowed to eat them anymore. :0(
>
One of my last trips to TJs I picked up some curds. It said to put them
in the micro for a few seconds to get the squeak, but not to melt them.
I didn't notice any squeaking. They pretty much tasted like a young
cheddar to me, perhaps they were too dry.

--
Queenie

*** Be the change you wish to see in the world ***

"MayQueen" > wrote in message
...
>> Good ones squeak when you bite into them. If they don't squeak,
>> they're too dry, and you're basically eating very very young cheddar.
>>
>> I don't think I'm allowed to eat them anymore. :0(
>>
> One of my last trips to TJs I picked up some curds. It said to put them
> in the micro for a few seconds to get the squeak, but not to melt them. I
> didn't notice any squeaking. They pretty much tasted like a young cheddar
> to me, perhaps they were too dry.
>


They were probably too old. They should be eaten within 24-48 hours of
production. The best curds I have ever had (and have had often) are from
the Wilton Cheese Factory in Ontario, Canada.

"Peter" > wrote in message
...
>
> "MayQueen" > wrote in message
> ...

>>> Good ones squeak when you bite into them. If they don't squeak,
>>> they're too dry, and you're basically eating very very young cheddar.
>>>
>>> I don't think I'm allowed to eat them anymore. :0(
>>>
>> One of my last trips to TJs I picked up some curds. It said to put them
>> in the micro for a few seconds to get the squeak, but not to melt them. I
>> didn't notice any squeaking. They pretty much tasted like a young
>> cheddar to me, perhaps they were too dry.
>
> They were probably too old. They should be eaten within 24-48 hours of
> production. The best curds I have ever had (and have had often) are from
> the Wilton Cheese Factory in Ontario, Canada.

I've only ever heard of them when included in poutine, which I've never had
but hope to have at least once before I die, even though I understand it
could be my last meal.

Peter, if you had curds in Canada were they involved in poutine? If so, is
it really and truly all it's said to be?

Felice

On Sun, 25 Nov 2007 12:40:29 -0800 (PST), "
> wrote:

>I recently visited the creamery at Penn State and they had turds for
>sale. I bought some

HOLY SHIT........
If those turds were sold in a church, they really would be "Holy
Shit".