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Fried, fatty and nutritionless, cheese curds are basically the opposite of a blueberry. Still, because they pair well with beer, friends and winter, we love them all the same.
But what exactly are they? During the cheese-making process, milk is acidified and clots, creating a mixture of liquid whey and solid curds. Separate the whey and you’re left with decadent cubes of unaged cheese, ripe for the deep fryer.
Cheese curds are rarely, if ever, sold a day old because they lose their squeakiness after just 12 hours. Get ‘em hot, and don’t worry – you’ll shiver off the calories!