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	Cheese - Wikipedia, the free encyclopedia
		Washed-rind cheeses are periodically bathed in a saltwater brine as they age, making their surfaces amenable to a class of bacteria (the reddish-orange "smear bacteria") which impart pungent odors and distinctive flavors.
		Cheese is often avoided by those who are lactose intolerant, but ripened cheeses like Cheddar contain only about 5% of the lactose found in whole milk, and aged cheeses contain almost none.
		Cheeses that are heated to the higher temperatures are usually made with thermophilic starter bacteria which survive this step—either lactobacilli or streptococci.
	en.wikipedia.org /wiki/Cheese (4300 words)

	Cheese curds - Wikipedia, the free encyclopedia
		Deep-fried cheese curds are covered with a beer based batter, like to that used for onion rings, or are breaded and placed in a deep fryer creating something akin to mozzarella sticks.
		In the United States, AandW Restaurants has added fried cheese curds to their menu and they are available nationwide, however the frozen cheese curds are not as good as freshly prepared ones and lack some of the eating characteristics.
		Cheese curds are a main ingredient in poutine, a French-Canadian dish in which cheese curds are mixed with french fries and gravy.
	en.wikipedia.org /wiki/Cheese_curds (601 words)

	The Steak and cheese with cheese gift baskets and ricotta cheese
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	steak-and-cheese.ronad.net (977 words)

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	buy-cheese-online.ronad.net (895 words)

	Warwick Cheese Shoppe
		The cheese's rind is washed to keep the cheese moist and supple and to improve the taste of the cheese by preventing the growth of mold, like on Brie and Camembert.
		Cheese curds are squeaky-fresh, delectable cheddar in its natural, random shape and form before being processed into blocks of cheddar.
		Ellsworth was proclaimed the cheese curd capitol of Wisconsin by the governor of Wisconsin.
	www.warwickcheese.com (760 words)

	Cheese of Antiquity (Site not responding. Last check: 2007-09-29)
		In cheese made from raw milk, it's common to use no additional starter culture at all, relying instead on the lactic bacteria normally present to ripen the milk and depart a characteristic flavor.
		A curd is considered "set" when a finger (or dairy thermometer) can be inserted into it, and the curd breaks cleanly all around as you lift sightly.
		Regular rennet from animal sources seems to be the most effective, both as far as the quality of the curd and in the curd's ability to expel the whey.
	www.windward.org /ush/cheese.htm (2092 words)

	Making Cheese
		Curds are the solids that form the different cheeses and whey is the liquid left over from that process.
		When cheese is flowing softly, lift one end of the rope from the water and roll it under itself to form a smooth surfaced ball 1-2" thick; pinch from rope and drop into brine.
		Cut a piece of cheese cloth about 2 inches wider than the cheese is thick and long enough to wrap around the circumference of the cheese.
	www.alpharubicon.com /primitive/cheesedragoona.htm (2997 words)

	Tillamook Cheese - Cheese (Site not responding. Last check: 2007-09-29)
		This cheese is identified by a kosher symbol and is made with the same process as Tillamook Medium Cheddar Cheese.
		Monterey Jack cheese obtained its name from Monterey County, California, where it was first manufactured as a "farm cheese" by Spanish-speaking pioneers in the area.
		Tillamook Pepper Jack cheese is the result of blending the mellow flavor of Monterey Jack with the "zing" of jalapeno peppers.
	www.tillamookcheese.com /products/cheese.html (1079 words)

	Cheese, fresh (Site not responding. Last check: 2007-09-29)
		To turn milk into natural cheese, it is first cultured (like buttermilk or yogurt) with bacteria, then curdled--broken into curds (solids) and whey (liquid)--by the use of a culturing agent such as the enzyme rennin.
		This fresh cheese may then be sold as is or aged, or ripened, to further dry it and develop its flavor.
		Cottage cheese: The traditional "dieter's delight," and certainly a healthful food in its low-fat form, cottage cheese exhibits the first stage of all cheesemaking: the separation of milk or cream into curds and whey.
	www.wholehealthmd.com /refshelf/foods_view/1,1523,275,00.html (942 words)

	Cheese Making (Site not responding. Last check: 2007-09-29)
		I believe the cottage cheese sold in supermarkets as large and small curd is a fiction because the ingredients on the label for the two products are exactly the same.
		Finally, the difference between soft cheese and hard cheese is that the latter requires pressing the drained curds in a cheese press, drying the pressed cheese and then aging for several months.
		The purpose of cutting the curd is to begin the water/whey removal process by increasing the surface area of the curds.
	schmidling.netfirms.com /making.htm (2343 words)

	The Grate cheese with chuck e. cheese locations and chuck e. cheese locations
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	grate-cheese.ronad.net (455 words)

	Conglomerate Blog: Business, Law, Economics & Society
		Even without the fries and gravy (but with the addition of a little beer batter and oil) deep fried cheese curds may be the very apotheosis—the eidos, if you will—of low-brow, cheese-related cuisine.
		Cheese curds are tasty, too (especially when fresh).
		But it isn't "fried cheese curds." And, to me at least, there is a difference in taste and texture (even after they are fried) that elevates the fried curd over the fried cheese.
	www.theconglomerate.org /2005/11/fine_cheese_can.html (1470 words)

	Super Fresh Cheese Curds
		Morsels of - fresh from the vat - Wisconsin cheddar cheese curds in your choice of flavors are shipped on the day they're made for primo fresh dairy flavor and texture.
		Because of their delicate nature, we ship curds fresh on the day they're made for no more than 1 day of travel.
		The darned UPS might make more than we do on these cheese curds, but we're glad to be able ship anywhere in the USA so quickly.
	www.rockcheese.com /supfreschees.html (421 words)

	Allergy Hotline Columns - Curds and Cheese
		Curds are formed by using an enzyme called rennet to coagulate the milk protein casein.
		The process of aging cheese hardens it and drives out the remaining whey, which is high in lactose.
		Many packaged cheeses are so low in lactose that they can get away with saying they have 0 grams of lactose per serving.
	ourworld.compuserve.com /homepages/stevecarper/AHC0599.htm (518 words)

	Cheese Making Illustrated
		Stircontinuously as you heating (curds will clump together otherwise), until themilk is 34°C (95°F) for soft curd cheese, or as high as 39°C (102°F)for very firm cheese.
		It is necessary for the curds to be warm inorder for them to 'knit' together to form a solid cheese during pressing.
		When the cheese has formed a dry yellowish rind (two or three weeks), dip in melted wax, store in refrigerator for at least a month (if you can wait that long).
	biology.clc.uc.edu /Fankhauser/Cheese/Cheese_5_gallons/CHEESE_5gal_00.htm (1498 words)

	Cheese Curds
		We only ship cheese curds on the day they are made, so they are as fresh as possible when they arrive.
		Cheese curds are fresh, young cheddar cheese in its natural, random shape.
		Batter fried cheese curds are a Wisconsin tradition.
	store.wfucheese.com /cheesecurds.html (279 words)

	What is a Cheese Curd?
		But seriously, folks, cheese curds are fresh, young cheddar cheese in the natural, random shape and form before being processed into blocks and aged.
		(Cheddar cheese is typically aged from 60 days to 4 years before being sold.) Unlike the aged variety, curds lose their desirable qualities if refrigerated or not eaten for a few days (the squeak disappears and they turn dry and salty).
		Store the coated cheese pieces in a plastic bag in the freezer (important!) for an hour or until you are ready to cook.
	www.doorbell.net /tlr/cheesecd.htm (515 words)

	Cheese Curds (Site not responding. Last check: 2007-09-29)
		Feta cheese and the mouse and cheese cheese pizza
		Cheese Curds Cheese curds are bite-sized chunks of cheese which have not been fully salted nor pressed into bricks of cheese.
		Curds, if you aren't already aware, are a form of cheese formed in the earliest stage of the "journey" from mil...
	www.mycheesecurds.com (1385 words)

	Mozzarella History
		Once the curds reach a pH of 5.2 they are cut into small pieces and then mixed with hot water and "strung" or "spun" until long ropes of cheese form.
		This "stringing of the curd" is unique to cheeses in the "pasta filata" family, such as mozzarella, scamorza and provolone.
		When the proper smooth, elastic consistency is reached, the curds are formed by machine or hand into balls which are then tossed into cold water so that they maintain their shapes while they cool.
	www.mozzco.com /mozzhisty.html (872 words)

	Wisconsin Attractions: Cheese Factories and Tours
		Cheddar, colby, fresh curds, monterey jack, string cheese and mozza whips, reduced-fat and salt farmers cheese and flavors.
		Laack Brothers cheese was established by Mark and Jeff Laack in 1986.
		Our two state of the art cheese plants are supplied with milk from 600 member owners from across Wisconsin and staffed with people with years of cheesemaking experience.
	www.wisconline.com /attractions/cheese.html (2763 words)

	Ricotta Making Illustrated
		Ricotta is Italian for "recooked" because it is made by "cooking" whey which is produced when the curds are separated for cheese ("curds and whey," as in little Miss Muffet).
		This small-grained curd may be then dipped out or filtered out by pouring through a fine cloth.
		If the curd is floating, you may dip out the curd into the cloth.
	biology.clc.uc.edu /fankhauser/Cheese/Ricotta/RICOTTA_00.HTM (775 words)

	Fias Co Farm- Recipes
		Ricotta is Italian for "to cook again" or "twice cooked." It is a soft, smooth, fresh, unripened Italian cheese usually made from the whey of cow's or sheep's milk.
		This cheese does not melt and can be used like Tofu in stir fry or cut into chunks and added to spaghetti and chili.
		It is a soft, molded, fresh cheese, but by no means the only cheese you can make with goat milk.
	fiascofarm.com /recipes (531 words)

	Welcome to Curdcrazy.com (Site not responding. Last check: 2007-09-29)
		Cow says thanks to her fans for all the kind words, and she's sent each of you a very cool Cheese Curds t-shirt.
		The cheese curds that they made with your dairy products are marvelous.
		Cheese has never had it so good, nor has my meal been so good.
	www.curdcrazy.com /fanmail.htm (445 words)

	Fias Co Farm/Dairy- Cottage Cheese Recipe
		This always seem to be the trickiest part of cheese making, but take your time, and don't worry if all the curds are cut to exactly 1/2".
		Raise the temperature of the curds to 95° (99° for cow milk) over the next 20 minutes, stirring occasionally so the curds do not stick together.
		The curds may be "squeaky" at first, but with the aging, they loose their squeak".
	fiascofarm.com /dairy/cottage.htm (517 words)

	A&W Restaurants, Inc.
		Type the words "cheese curds" on the popular internet search engine site and you'll encounter more than 30,000 matches.
		I am a big fan of Cheese Curds, and I appreciate your efforts!" another fan wrote to "Mrs.
		The curious name "cheese curds" originated in Wisconsin, and it has generated a lot of buzz among quick-service customers outside the state.
	www.awrestaurants.com /news/curds.htm (560 words)

	Infection Control Today - E.Coli O157:H7 outbreak associated with fresh cheese curds
		As a result of the outbreak investigation, the eating of fresh cheese curds produced from one dairy plant was implicated.
		Certain raw milk cheese products can produced and legally sold as long as the cheese is held at <35 F (.1.7 C) for at least 60 days before it is sold.
		It turns out that at least one 1,500-lbs vat of raw milk cheddar cheese was used inadvertently to make fresh curds, which were incorrectly labeled "pasteurized" cheddar cheese curds, and distributed and sold in six Wisconsin counties.
	www.infectioncontroltoday.com /hotnews/0bh20103642.html (448 words)

	Cheese Factory Tour - 22 Jul 2005
		Beth was fond of the ecological aspects; I was more impressed with the cheese curds.
		The cheese curds are then dried and stirred, before they're ready to eat.
		The curds are then inserted into the blocks on the right, which are then sold.
	www.ks.uiuc.edu /~tskirvin/pics/trips/Wisconsin2005/CheeseFactory (290 words)

	Allrecipes \| More Recipes Like This \| Deep Fried Cheese Curds (Site not responding. Last check: 2007-09-29)
		Serve with cranberry sauce and a small side salad and you have the perfect dinner appetizer or snack.
		Wedges of camembert cheese are breaded, deep fried and dipped in a sweet raspberry sauce.
		Real party pleasers, these cheese tortellini are shaken up with bread and cornflake crumbs, then deep-fried to a mouth-watering golden brown.
	mrlt.allrecipes.com /mr/21718.asp?lnkid=631 (244 words)

	Wisconsinmade: Product: 'Decatur Dairy Cheese Curds'
		Based on customer demand we now have available cheese curds.
		Here you have Decatur Dairy cheese curds made from their award winning muenster cheese.
		Cheese curds should be eaten within 3-4 days of receiving them.
	www.wisconsinmade.com /wiscmade/product.asp?dept_id=16&pf_id=771 (80 words)

	Wisconsin Cheese Store - Great Variety, Taste & Value (Site not responding. Last check: 2007-09-29)
		The Wisconsin Cheese Store is located in the heart of "America's Diaryland" offering the freshest and greatest tasting cheeses available in Wisconsin.
		The storied history of the Wisconsin cheese makers is one of diverse ethnic backgrounds.
		More than a century ago, Wisconsin's growing dairy industry attracted immigrant cheese makers from many European countries who used their old world cheese making skills to produce a variety of cheeses.
	www.wischeese.net (156 words)

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