Cheese curds are little-known in locations without cheese factories, because they should ideally be eaten absolutely fresh, within hours of manufacture. They have about the same firmness as cheese, but have a springy or rubbery texture. They are usually orange in color. They are little nubs of cheese, roughly the size of peanuts, which, if very fresh, squeak when you bite down on them. The "squeak" is a very high-pitched sound. Unlike aged cheese, curds lose their desirable qualities if refrigerated or if not eaten with a few days. The squeak disappears, and they turn dry and salty. If you find them in supermarkets, they are probably a few weeks old and inedible. Cheese curds have become so popular that many Wisconsin cheese factories make the curds daily to meet the demand of cheese curd lovers.
Wisconsin is the leading producer of cheese in the United States, with much of Wisconsin's cheese made at small, family-owned and operated cheese factories. Cheese making began in Wisconsin around 1840, when word of Wisconsin's rich farmland spread throughout Europe and the United States. Settlers from the eastern dairy states of New York and Ohio, as well as immigrants from Switzerland, Germany, and other countries in Europe, brought their traditions of cheese making and secret recipes to Wisconsin. By 1922, there were more than 2,800 cheese factories in the state. Wisconsin produces over 2 billion pounds of cheese per year, and its cheese is considered among the best in the world.
1 egg, beaten
1 tablespoon vegetable oil
1 cup milk or beer
1 cup all-purpose flour
1 teaspoon granulated sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 (9-ounce) package fresh brick cheese curds, room temperature
You can order and have your brick cheese curds sent to you at the link provided above. You won't be disappointed! Use ranch dressing for dipping sauce ,DELICIOUS!