Introduction to Wisconsin Cheese Curds

Wisconsin cheese curds are a quintessential food with a signature orange color and unique flavor that varies by batch. A good curd must squeak when bitten into, which is a result of the cheese-making process. Wisconsin is an ideal place for cheese production due to its large dairy industry, with 1.3 million cows and a requirement for a special license to sell cheese.

The Cheese-Making Process

The cheese-making process takes four hours, starting with 20,000 pounds of pasteurized whole milk. The process involves mixing pasteurized milk with a small amount of coloring and using microbial rennet to break down the milk into cheese. The rennet and starter cultures affect the flavor of the cheese. The cheese is then cooked with steam, creating a warm environment in the factory regardless of the time of year.

Mixing pasteurized milk with coloring and microbial rennet
Cooking the cheese mixture to 100 degrees to firm up the cheese and remove moisture
Agitating the mixture to prevent clumping and promote the formation of a nice, squeaky cheese curd

Shaping and Processing the Cheese

Once the cheese firms up, wire knives (cheese harps) are used to cut it into curds and whey, a process that takes around two and a half hours to produce actual curds. Cheese makers check the firmness of cheese curds to ensure the right texture before moving to the next process. If the curds are too soft, proteins and calcium may be lost.

Checking the firmness of cheese curds
Removing whey and pumping it into a cream separator
Drawing the curd to the sides of the vat to drain excess whey (ditching)
Pushing the curd together to form a solid piece and trimming it into 20-pound slabs

Final Processing and Packaging

The cheese is then milled into curds if the acidity level is in the correct range. If not, it’s left to set. The cheese is then washed with warm water and salted three times to enhance flavor and control pH. The salt is distributed evenly to absorb excess liquid. The final product is cheese curds, with differences in flavor between types like cheddar and colby emerging after 10-14 days as the cultures take hold.

Sales and Consumption

A plant like Renard’s sells 1500-2000 pounds of cheese curds daily, with some being breaded and fried at restaurants and others packaged and sold fresh at stores. The cheese curds can be enjoyed in various flavors, all cheddar-based with different seasonings. They are known for their freshness, texture, and taste, particularly the ranch flavor.

Conclusion

In conclusion, Wisconsin cheese curds are a unique and delicious food product that requires a specific cheese-making process. From the mixing of pasteurized milk to the final packaging and sale, the process is intricate and requires attention to detail. Whether you’re enjoying them at a restaurant or at home, Wisconsin cheese curds are a must-try for any cheese lover. And, as an added bonus, you can even wear white pants while milking a cow and still look fashionable.

Key Vocabulary

Term	Definition	Example Usage
Cheese Curds	A type of cheese product known for its unique flavor and texture, often characterized by a squeaky sound when bitten into.	Wisconsin cheese curds are famous for their freshness and flavor, making them a popular snack.
Pasteurized Milk	Milk that has been heat-treated to kill bacteria and extend its shelf life.	The cheese-making process starts with 20,000 pounds of pasteurized whole milk.
Microbial Rennet	A type of enzyme used to break down milk into cheese, produced through microbial fermentation.	Microbial rennet is added to the pasteurized milk to initiate the cheese-making process.
Starter Cultures	Microorganisms added to the milk to convert its sugars into lactic acid, affecting the flavor and texture of the cheese.	The type of starter cultures used can influence the final flavor of the cheese curds.
Cheese Harps	Wire knives used to cut the cheese into curds and whey.	Cheese harps are used to cut the firm cheese into curds, which are then separated from the whey.
Ditching	The process of drawing the curd to the sides of the vat to drain excess whey.	After cutting the cheese, ditching is performed to remove excess whey from the curds.
Acidity Level	The measure of the concentration of hydrogen ions in the cheese, affecting its flavor and texture.	The acidity level of the cheese determines whether it is milled into curds or left to set.
Milling	The process of cutting or grinding the cheese into smaller pieces, such as curds.	If the acidity level is correct, the cheese is milled into curds for packaging and sale.
Cheddar	A type of cheese characterized by its sharp, tangy flavor and firm texture.	Cheddar cheese curds are a popular variety, known for their rich flavor and squeaky texture.
Colby	A type of cheese similar to cheddar but with a milder flavor and softer texture.	Colby cheese curds have a milder flavor than cheddar, making them a great option for those who prefer a lighter taste.

Watch The Video

How 2,000 Pounds Of Cheese Curds Are Made In Wisconsin | Regional Eats

Vocabulary Quiz

1. What is a characteristic of a good Wisconsin cheese curd?

A) It has a soft texture
B) It does not squeak when bitten into
C) It has a uniform flavor
D) It squeaks when bitten into

2. What is used to break down the milk into cheese in the cheese-making process?

A) Microbial cultures
B) Pasteurized whole milk
C) Microbial rennet and starter cultures
D) Coloring agents

3. What is the purpose of agitating the mixture during the cheese-making process?

A) To remove excess whey
B) To add flavor to the cheese
C) To prevent clumping and promote the formation of a nice, squeaky cheese curd
D) To cook the cheese mixture

4. Why is it important to check the firmness of cheese curds during processing?

A) To determine the flavor of the cheese
B) To ensure the right texture and prevent loss of proteins and calcium
C) To remove excess whey
D) To add salt to the cheese

5. How are Wisconsin cheese curds typically enjoyed, according to the text?

A) Only as a fried product
B) Only as a fresh product
C) In various flavors, all cheddar-based with different seasonings, either breaded and fried or packaged and sold fresh
D) Only with a uniform flavor

Answer Key:

1. D
2. C
3. C
4. B
5. C

Grammar Focus

Grammar Focus: The Use of Passive Voice in Descriptive and Process Texts

The passive voice is a grammatical construction where the subject of a sentence receives the action described by the verb. It is commonly used in descriptive and process texts, like the one about Wisconsin cheese curds, to focus on the action rather than the doer. For example, “The cheese is then cooked with steam” emphasizes the process of cooking the cheese, rather than who is doing the cooking. This structure is particularly useful in technical or informative writing, as it allows the writer to describe complex processes in a clear and concise manner. Other examples from the text include “The rennet and starter cultures are used to affect the flavor of the cheese” and “The cheese curds are washed with warm water and salted three times.” The passive voice can make the text more formal and objective, which is suitable for C1 level learners to master for academic and professional writing.

Grammar Quiz:

Choose the correct form of the verb in parentheses to complete each sentence in the passive voice.

The cheese curds are mixed
mix
is mixing
to mix with pasteurized milk and coloring.
The whey is pumped
pump
are pumping
to pump into a cream separator.
The cheese is milled
mill
are milling
to mill into curds if the acidity level is correct.
The final product is packaged
packages
are packaging
to package and sold fresh at stores.
The cheese curds are enjoyed
enjoy
are enjoying
to enjoy in various flavors at restaurants and homes.

Answer Key:

a) are mixed
a) is pumped
a) is milled
a) is packaged
a) are enjoyed