'Round here, you don't need no steenking specialty store to get cheese curds. I 'spect you can git it at the store in Wisconsin . . . other states, i don't know.
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panzade
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Wed 20 Aug, 2014 03:30 pm
"A cheese curd is an orangish cheese byproduct that feels like Silly Putty but tastes a lot better. It was invented accidentally by Univ Wisc. cheese scientists attempting to create an object of pure cholesterol that would still squeak. Rats who are fed this remarkable food develop an unusual capacity to polka and drink beer."
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Setanta
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Wed 20 Aug, 2014 03:39 pm
Most of the curds we see 'round here is white, not orange--otherwise, same-same.
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tsarstepan
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Wed 20 Aug, 2014 04:27 pm
@panzade,
panzade wrote:
So. Time to ask. Can it be made at home?
I mean is the cheese curd available at specialty stores?
Anybody got a recipe?
Just out of a lark, I looked at Amazon.com. Apparently, they sell cheese curds though I can't vouch either way about the price never having bought cheese curds before.
I found them in Wisconsin @$4.99 a lb
Renard's Cloverleaf Dairy
Highway 57 - north of Brussels and 7 miles south of Sturgeon Bay on the west side of the road. State laws are very restrictive and do not allow billboards where the traveler could most use them, so it's easy to pass the nondescript store before you know it. Look for the giant mouse in front or near the side door.
Yeah, if you live in the next town over. Imagine shipping costs add up...still. Gonna order me a pound and make me some...poutine
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ehBeth
3
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Wed 20 Aug, 2014 05:28 pm
@farmerman,
farmerman wrote:
had some left-over poutine on fries when we crossed back into Maine.
We were eating em so the Border Bunnies didn't even realize that we were smuggling Poutine.
had some left-over poutine on fries when we crossed back into Maine.
We were eating em so the Border Bunnies didn't even realize that we were smuggling Poutine.
I'm pretty sure we stopped in Renard's when we did our Lake Michigan road trip - and got curds there.
If you can get extremely fresh farmer's cheese, you can make a decent faux poutine with that. Not the same squeak as with curds, but the flavour will be ok.
and havarti melts nicely - a super fresh havarti will work (no squeak though)
next time you fly to Vancouver, aim for a Toronto stop0ver - I'll zip out to the airport with a poutine for you (actually one of the restos at T III may have it)
I really want to do this in my restaurant as a special, but I cant figure out how to get cheese curds. From what I have heard after 48 hours they are no longer suitable for this dish, and nowhere in town makes them. Is there a solution?
In reality how much of a pain in the ass would it be to make fresh curds everyday for two weeks? Seems to be my only option as the closest place to get them is seattle.
