A staple of Wisconsin farmers' markets (and grocery stores), cheese curds are squeaky fresh cheddar cheese, no aging or processing. They're best within 12 hours of their making--as in, they were milk that morning. They typically come in white or yellow (or a mix, as shown above); most people have a preference, but I've never been able to taste a difference. Critics claim they have the texture and sound of chewing on a balloon, and while that may be somewhat accurate, it leaves out their fresh, creamy, salty flavor. Mmmm.
And yes, that is a Holstein-printed tablecloth underneath them.
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I definitely want to try some cheese curds. Something else to add to my list of reasons to visit your neck of the woods.
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