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Cheese from Wisconsin and the US Midwest
Cheese curds are Cheddar curd sold before it is pressed into blocks. Milk is cultured, set with rennet, cut and cooked; the curd is matted, cut into slabs, milled into pieces and salted. The pieces are sold right after making and kept at room temperature for a day for the best texture.
| Cow milk | [cfr133-113] |
| Lactic acid-producing culture | A thermophilic-based starter in one Canadian study[cfr133-113][stgelais2009] |
| Rennet or another clotting enzyme | [cfr133-113] |
| Salt | [cfr133-113] |
| Starter | lactic culture; a thermophilic-based starter in one study |
Total time across the recorded steps: 24 h
What changes: Culture and rennet go into the milk and it sets
Output: set curd.
Microbes at work in this step
lactic culture starts the acid; rennet sets the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cheese curds are Cheddar curd sold before it is pressed into blocks. Milk is cultured, set with rennet, cut and cooked; the curd is matted, cut into slabs, milled into pieces and salted. The pieces are sold right after making and kept at room temperature for a day for the best texture. Made in 6 steps over 24 h. The longest step, sell fresh at room temperature, takes 24 h (St-Gelais D 2009). Streptococcus thermophilus, dominant during making and Lactococcus cremoris do most of the fermenting.
| Main step | 24 hReported[stgelais2009] | Sell fresh at room temperature |
|---|---|---|
| Temperature | 4 °CReported[stgelais2009] | Chill |
Curds follow the Cheddar make up to milling and salting, then skip pressing and ripening. They are sold fresh and last only days.
US Cheddar rules (21 CFR 133.113) require pasteurised milk, or curing for at least 60 days at 35 °F or above. Fresh curds are not cured, so make them from pasteurised milk. The paper cited describes retail practice of 24 h at room temperature, then storage at 4 °C.
Every number is labelled with how it is known. How this atlas is made
In 2009 a Canadian team reported that Cheddar cheese in curd form was very popular in eastern Canada, sold straight after making and with a shelf life of about 3 days. Natural cheese curd sales in the US reached about $52 million in 2021, and fresh curds were still bought mostly in the Midwest. In 2022 the University of Wisconsin Center for Dairy Research began a project on why fresh curds lose their squeak.
