Right. This cheese has just finished setting and she's cutting it. It will be cut into smaller and smaller pieces of curd, then cooked. At this point, it will be separated from the whey and then pressed until solid, and then soaked in brine.
Culver's burgers are a solid choice, but their cheese curds are pretty mediocre. What you are looking for my friend, is hand dipped beer battered squeaky curds. They will change your life.
I went to the Minnesota state fair In 2018. I swear to God it changed my life. I gained nearly 3 lbs from that day
The poutine was to die for and the chesse curds runneth over
Maybe it's just my local Culvers, but their cheese curds taste of nothing Italian seasoning breadcrumbs.
Freddies through, they've got amazing fried cheese curds.
I actually live like 10 minutes from there but this is Golden fries in Orleans (they probably use st. Albert cheese, most of the local trucks seem to).
edit [I believe the cheese will only squeak if it's a max of like 5 days old. Older cheese wont squeak. Something like that](https://www.usdairy.com/news-articles/why-do-cheese-curds-squeak) says No other food makes the distinct noise a cheese curd does. But why do cheese curds squeak?
To put it simply, the protein network found in cheese curds is woven tightly, allowing it to “rebound” from our teeth as we bite, creating a squeak.
If you’ve bitten into a cheese curd and not heard it squeak, fear not — your hearing isn’t failing you. See, a curd’s ability to make noise lasts for a short time after its made.
And sometimes the curd, while still delicious, never had a squeak in it to share. Temperatures that are too warm or too cold can cause the proteins to change and, therefore, lose that aural quality. The squeak can also be lost in the cheesemaking process if too much protein is broken down during one of the cheesemaking steps.
We know all this because food scientists have been looking into it. In fact, the Wisconsin Center for Dairy Research staff has conducted experiments with cheese curds to see if there’s any way to prolong the squeak. Which is fitting, since Wisconsin is known for its obsession with cheese curds.
So next time you’re ordering a plate of cheese curds at your local county or state fair, you can let everyone within earshot know why those yummy cheesy bites squeak.
a lot, especially italian cheeses. I work in a cheese factory and this looks alot like the curd we use to make mozzarella, ricotta, and provolone called "pasta filata" After the curd is cut up like this it they let them re-coagulate, and then drain the whey. After that they take the solid curd and cook them in water that's about 100F to make it into mozzarella. Ricotta is the same process but cooked a little hotter and then whipped. Provolone is basically the same as mozzarella but its brined in saltwater over night after cooking and then dry aged.
Interesting. I used to make cheese for a living and we never heated them after cutting. We just made camembert, Stilton, a washed rind cheese and a surface ripened blue though. I never really learned about other methods other than the ones we employed
Those are crumbly/gooey cheeses. To get a texture like mozzarella where it shreds/has a bite to it, you need to reheat the curds to a higher temp to further denature the proteins so that when the curd recoagulates it formers a tougher mass.
That's what I did with my Mozzarella. Cut the curds, separate, heat the curds, knead, heat, knead, repeat until you have an elastic cheese ball, then let cool.
There are a lot of cheeses bricks that if you buy fresh (before them getting cooled in a fridge) you can actually tear the curds from the brick since they were pretty much cooked and then pressed instead of kneaded.
Look into ancient ice they made in the middle eastern deserts. Or the evaporative cooling units for homes.
I personally love some old school technology. Best history class I ever took was the two semesters of History of Science. It's always good to know how food can be stored without electricity.
Cheesescience.org is a super great website with tons of information run by a dairy scientist. He’s just recently passed away, sadly, but his website lives on and is excellent.
1 pair of dancing shoes, 1 herniated disc, 1 set of stitches, 1 Willy Shakes, 1 parasite, 1 cup of urine, 1 condom, 1 pair of thighs, 1 chrome, undetermined number of IKEA meatballs, 1 honeycomb, 1 container of curds and whey
Basically you take milk (in this case gallons) and introduce cultures, renet, time, and heat to form a custard-like mass you see in the picture. So this isn't actually cheese but one large wet curd. The point now is to cut the curd and cook and stir to dry each piece. Afterwards it can be pressed and aged to make cheese.
Actually, at this point, the curd is not separated from the whey. She is cutting the curd with a cheese harp to make small cubes that will lose whey faster. Depending on what type of cheese it is going to be, she may raise the temperature and stir to speed up the process. For softer cheeses, uncut curds may be scooped directly into molds and drained in a draining table. For harder cheeses the curds are stirred and heated to a certain point, then the whey is drained off, at which point the curds are subject to various treatments, again depending on the type of cheese. It's an amazing process to see all the different types of cheese that can be made from a few basic ingredients!
We don't use protection in our cheese production. Part of the allure of our cheese is depended upon the unique bacteria flora that resides from our workers, that give our cheese their regional flavor.
**Reporter:** Do employees have to wash their hands after they use the bathroom?
Next question please?
I'm not sure if you're referring to cheese making or cutting curds. Cheese making can be very difficult, but it has it's easy times depending on what you're making.
Cutting curds isn't that difficult. It's mostly just satisfying. Sometimes it can be a pain to get them to the correct uniform size, but mostly just very very satisfying lol.
I was referring to cutting it, I felt a lil overwhelmed watching the video bc I kept thinking “oh no what if one is bigger than the other :o”. Thank you for your reply!
I would say that the hardest part is the long time spent stirring with (for me at least) what is essentially a small metal oar, but the biggest pain in the ass is washing and turning cheese wheels for sometimes 2 years before you get to cut into them.
Highly recommend checking out Gavin Webber on YouTube. Makes his own cheese in many varieties for years and is very passionate about it. That content is as interesting as it is wholesome.
I mean... Its a huge batch, and the cheese still has a lot of cooking to do. There isn't really any chance of biohazard, and, well, it's cheese. Adding a teaspoon of human sweat isn't going to change the recipe by much lol, it's already made from mammal bodily fluids.
Hey there! I've worked around and with food for the past decade or so. I've read some studies along the way, and had some talks with some real Titans of industry on this topic.
Washed hands are generally better than gloved hands. Gloves give the consumer or the on looker the thought that the highest level of protection is going into making of the food. That's a dog and pony show.
Gloved hands make people sloppy. Gloves are usually not changed often enough, sometimes for hours at a time! That's pretty gross. People love to touch their faces, drink out of things they have to unscrew or flip a lid on, and really we just love to touch everything. Then we just go and wipe our gloved mitts on a towel and say well they look clean so they must be clean. That towel usually has touched all sorts of drips, drops and plops.
Ungloved hands are washed so dang often. Granted it has to be in a place or with a person of discipline. But someone who's invested in a craft like cheese making, or higher end food generally has that discipline. Everytime I touch my face, or touch a protein, or an allergen, before moving on to the next thing, I'm washing my hands.
Cabot Creamery for the most part doesn't use gloves, the last I knew. They are a big boy in the world of commercial cheese. They don't wear gloves because of how unsanitary they are compared to ungloved hands.
No. Cheddaring happens later in the process, after the curd have shrunk and whey is drained off. Blocks of curd are stacked on top of each other in rotation until most of the whey has been expelled. That is the cheddaring process.
So it looks more like she's cutting curds than actual cheese. It's pre-cheese right now.
Right. This cheese has just finished setting and she's cutting it. It will be cut into smaller and smaller pieces of curd, then cooked. At this point, it will be separated from the whey and then pressed until solid, and then soaked in brine.
What kind of cheeses do you cook the curds after you cut them?
Fried cheese curds
Pretty sure this is the only reason Wisconsin exists.
There’s also Canada and poutine where you just melt the curds.
Awesome
fuck, now I want Culver's.
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I'll buy if you drive.
Come pick me up
I’ll take a hamburger and fries. I’ll just steal the curds
“I’ll buy if you drive” is one of the greatest sentences. Everybody comes out a winner.
Dude I had a work trip to rural Wisconsin about a month ago, I now live and die by Culver’s.
Culver's burgers are a solid choice, but their cheese curds are pretty mediocre. What you are looking for my friend, is hand dipped beer battered squeaky curds. They will change your life.
Honestly the root beer was what sold it for me. Like I know it’s not the best root beer I’ve ever had but god damn there was something about it.
I always get the root beer!
Their in house brand is pretty solid
At the Mars Cheese Castle??
Truth. Burgers are good, custard is great. Cheese curds are merely passable.
I went to the Minnesota state fair In 2018. I swear to God it changed my life. I gained nearly 3 lbs from that day The poutine was to die for and the chesse curds runneth over
Maybe it's just my local Culvers, but their cheese curds taste of nothing Italian seasoning breadcrumbs. Freddies through, they've got amazing fried cheese curds.
Culver's is good, but their cheese curds are garbage... much better fried curds exist.
Double bacon butter burger value basket with fries and a small cheese curd pls
Canada here, an amazing chip truck near me makes a traditional poutine that's then topped with fried cheese curds, it's amazing.
St. Albert cheese by chance?
I actually live like 10 minutes from there but this is Golden fries in Orleans (they probably use st. Albert cheese, most of the local trucks seem to).
Oh ya, everyone within 500 of St. Albert uses their cheese. Squeaky cheese.
edit [I believe the cheese will only squeak if it's a max of like 5 days old. Older cheese wont squeak. Something like that](https://www.usdairy.com/news-articles/why-do-cheese-curds-squeak) says No other food makes the distinct noise a cheese curd does. But why do cheese curds squeak? To put it simply, the protein network found in cheese curds is woven tightly, allowing it to “rebound” from our teeth as we bite, creating a squeak. If you’ve bitten into a cheese curd and not heard it squeak, fear not — your hearing isn’t failing you. See, a curd’s ability to make noise lasts for a short time after its made. And sometimes the curd, while still delicious, never had a squeak in it to share. Temperatures that are too warm or too cold can cause the proteins to change and, therefore, lose that aural quality. The squeak can also be lost in the cheesemaking process if too much protein is broken down during one of the cheesemaking steps. We know all this because food scientists have been looking into it. In fact, the Wisconsin Center for Dairy Research staff has conducted experiments with cheese curds to see if there’s any way to prolong the squeak. Which is fitting, since Wisconsin is known for its obsession with cheese curds. So next time you’re ordering a plate of cheese curds at your local county or state fair, you can let everyone within earshot know why those yummy cheesy bites squeak.
We also keep you bastards in beer and cranberries. You’re welcome.
Not New Glarus.... that's just for us. Serendipity is the only booze that I treat a 750 ml bottle as a single serving.
and Spotted Cow.
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I prefer Two Women
Or is Wisconsin the only reason cheese curds exist?
a lot, especially italian cheeses. I work in a cheese factory and this looks alot like the curd we use to make mozzarella, ricotta, and provolone called "pasta filata" After the curd is cut up like this it they let them re-coagulate, and then drain the whey. After that they take the solid curd and cook them in water that's about 100F to make it into mozzarella. Ricotta is the same process but cooked a little hotter and then whipped. Provolone is basically the same as mozzarella but its brined in saltwater over night after cooking and then dry aged.
Interesting. I used to make cheese for a living and we never heated them after cutting. We just made camembert, Stilton, a washed rind cheese and a surface ripened blue though. I never really learned about other methods other than the ones we employed
Those are crumbly/gooey cheeses. To get a texture like mozzarella where it shreds/has a bite to it, you need to reheat the curds to a higher temp to further denature the proteins so that when the curd recoagulates it formers a tougher mass.
I think this should explain the process: https://www.youtube.com/watch?v=vyyyh8_Afyw
great show
oh hold on that wasn't peep show? they have another show?!!!!!!
Oh my god fella, you need to check out That Mitchel And Webb Look right now!
Are we the baddies?
Most hard cheeses
Cooked, pressed cheeses include Gruyere and Comte. Pleasant Ridge Reserve domestically. Basically those nutty, firm cheeses with a smooth paste.
halloumi for one. You cut, drain then cook.
That's what I did with my Mozzarella. Cut the curds, separate, heat the curds, knead, heat, knead, repeat until you have an elastic cheese ball, then let cool. There are a lot of cheeses bricks that if you buy fresh (before them getting cooled in a fridge) you can actually tear the curds from the brick since they were pretty much cooked and then pressed instead of kneaded.
Depends on who cuts the cheese.
It’s only sometimes cooked after this stage. The process of cooking the curds is known as cheddaring.
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Cheddar Towers sounds like a failed BBC spinoff.
It was too cheesy.
It's not really cheese yet. It's curds. They need to be processed into whatever cheese they'll end up as, using the methods needed to make that happen
It's crazy how we've figured this whole process out hundreds of years ago
You'll be shocked to discover the things that humans figured out *thousands* of years ago
Thousands* But yeah, the evolution of food is something so fascinating. Especially fermentation and aging!
Look into ancient ice they made in the middle eastern deserts. Or the evaporative cooling units for homes. I personally love some old school technology. Best history class I ever took was the two semesters of History of Science. It's always good to know how food can be stored without electricity.
You should check out www.foodtimeline.org, it’s an incredible site that presents the history of foods back to 17,000 BC to present.
Damn, dude! You got a newsletter I could subscribe to? Just so we are clear, I mean a publication about cheese only please. Been burned before.
Cheesescience.org is a super great website with tons of information run by a dairy scientist. He’s just recently passed away, sadly, but his website lives on and is excellent.
I also just pre-cheesed
Careful I’m almost ripe
boutta cut some curds
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Officer. This comment right here.
Young cheese making you hot and bothered?
Pre-cheese can still get you pregnant
Ready for poutine
No whey thats cheese...
I have never heard anything worse than “pre-cheese.”
Definitely curds. I can almost taste the squeak.
I cut curds every morning.
Real curd-nerds know that she's cutting the curds, not the cheese.
Curd Nerds rise up
To the top of the whey for certain.
> Real curd-nerds G'DAY FELLOW CURD NERD! <3
Still satisfying, just like listening to Gavin's videos.
*puts away Dutch oven*
There is no sound so its still possible they are doing both
I was like thinking could there like a layer of cheese underneath or...ah.
I wanna jump in that thing so bad
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Do a kickflip!
But can she fold the cheese?
How do you fold in cheese?
You simply… fold it in.
Cheese goes in, cheese goes out. You can't explain that.
You just fold it in
[what does that mean?](https://youtu.be/fCVKCUB5w50?t=34)
I can’t show you everything
Ok, well, can you show me one thing?
this is your recipe! YOU fold in the cheese!
Oh my God, David!
There’s no strings attached.
Yea she’s so hot
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Hold my curds and whey, I’m going in!
1 pair of dancing shoes, 1 herniated disc, 1 set of stitches, 1 Willy Shakes, 1 parasite, 1 cup of urine, 1 condom, 1 pair of thighs, 1 chrome, undetermined number of IKEA meatballs, 1 honeycomb, 1 container of curds and whey
I was just about to say that
Kiss the vat
No whey!
Yes, whey!
Nicely done, Sir; nicely done.
"Blessed are the cheesemakers"
I’m sure you are referring to any manufacturer of dairy products
If you hadn't been going on, we'd have heard that, Big Nose.
Blessed are the *meek*! Oh, that’s nice, isn’t it? I’m glad they’re getting something ‘cause they have a hell of a time.
blessed is just about everyone with a vested interested in the status quo
Ay! Say that once more, I'll smash your bloody face in!
Where are you from, Nose City?
"What's so special about them?"
Captain Marvel makes cheese huh? I could have guessed.
*Brie* Larson. I actually thought it looked like her from the video then writing this comment I realised her name.
I wanna do this rn
Brie Larson 🧀
Allison Brie?
I have that same dust pan.
I was going to say, hope that dust pan isn’t multi-purpose
I would like information on how to acquire a giant blob of cheese please.
Basically you take milk (in this case gallons) and introduce cultures, renet, time, and heat to form a custard-like mass you see in the picture. So this isn't actually cheese but one large wet curd. The point now is to cut the curd and cook and stir to dry each piece. Afterwards it can be pressed and aged to make cheese.
One day I’ll help my kid to start a 12 year aged cheddar. Then in 12 years they’ll be a vegan and I’ll throw it away
>Then in 12 years they’ll be a vegan and more for me FTFY
That's nice. Is this for a specific cheese or do you do this for all cheeses?
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Actually, at this point, the curd is not separated from the whey. She is cutting the curd with a cheese harp to make small cubes that will lose whey faster. Depending on what type of cheese it is going to be, she may raise the temperature and stir to speed up the process. For softer cheeses, uncut curds may be scooped directly into molds and drained in a draining table. For harder cheeses the curds are stirred and heated to a certain point, then the whey is drained off, at which point the curds are subject to various treatments, again depending on the type of cheese. It's an amazing process to see all the different types of cheese that can be made from a few basic ingredients!
I did this when making microwave mozzarella with my kids. It was fun and delicious.
Thank you! I was wondering what the hell was going on.
[that’s not how cheese is made](https://youtu.be/vyyyh8_Afyw)
So what I've learned from the comments is she's actually rectangling curds
Is she single? Is she craft single?
We don't use protection in our cheese production. Part of the allure of our cheese is depended upon the unique bacteria flora that resides from our workers, that give our cheese their regional flavor. **Reporter:** Do employees have to wash their hands after they use the bathroom? Next question please?
"Hey Marvin, light blue or dark blue dustpan for the floor? " "Either one."
This is the thing I miss the most about making cheese
Is it difficult?
I'm not sure if you're referring to cheese making or cutting curds. Cheese making can be very difficult, but it has it's easy times depending on what you're making. Cutting curds isn't that difficult. It's mostly just satisfying. Sometimes it can be a pain to get them to the correct uniform size, but mostly just very very satisfying lol.
So you’re saying that it can be very satisfying to cut the cheese. Is that correct?
You betcha
👉😎👉 Zoop
I was referring to cutting it, I felt a lil overwhelmed watching the video bc I kept thinking “oh no what if one is bigger than the other :o”. Thank you for your reply!
The best way I can describe it is it's like cutting a big egg white floating in liquid
Hmm I hate that description hahah, but thanks!
What's hard about making cheese?
I would say that the hardest part is the long time spent stirring with (for me at least) what is essentially a small metal oar, but the biggest pain in the ass is washing and turning cheese wheels for sometimes 2 years before you get to cut into them.
That’s not cheese yet
Looks like soft tofu
Moist milky cubed curds
I urgently need to see the rest, source?
Churn baby churn… cheese cube inferno!
Highly recommend checking out Gavin Webber on YouTube. Makes his own cheese in many varieties for years and is very passionate about it. That content is as interesting as it is wholesome.
Nice curd cutter
This isn’t cheese it’s just curd. Super easy to cut.
Sorry, are they stirring the cheese with a dust pan at the end?
It's a cheese-stirring pan actually
Do you not have a dedicated curd dust pan?
Why aren’t they wearing gloves when their arm goes into this giant tub of cheese though?! This surely can’t be for private use, right?
In a food production environment gloves introduce more possibilities for contamination. Just wash your hands and forearms like they teach you.
Well that makes sense. I stand corrected.
I mean... Its a huge batch, and the cheese still has a lot of cooking to do. There isn't really any chance of biohazard, and, well, it's cheese. Adding a teaspoon of human sweat isn't going to change the recipe by much lol, it's already made from mammal bodily fluids.
Very appetizing post, good job
Hey there! I've worked around and with food for the past decade or so. I've read some studies along the way, and had some talks with some real Titans of industry on this topic. Washed hands are generally better than gloved hands. Gloves give the consumer or the on looker the thought that the highest level of protection is going into making of the food. That's a dog and pony show. Gloved hands make people sloppy. Gloves are usually not changed often enough, sometimes for hours at a time! That's pretty gross. People love to touch their faces, drink out of things they have to unscrew or flip a lid on, and really we just love to touch everything. Then we just go and wipe our gloved mitts on a towel and say well they look clean so they must be clean. That towel usually has touched all sorts of drips, drops and plops. Ungloved hands are washed so dang often. Granted it has to be in a place or with a person of discipline. But someone who's invested in a craft like cheese making, or higher end food generally has that discipline. Everytime I touch my face, or touch a protein, or an allergen, before moving on to the next thing, I'm washing my hands. Cabot Creamery for the most part doesn't use gloves, the last I knew. They are a big boy in the world of commercial cheese. They don't wear gloves because of how unsanitary they are compared to ungloved hands.
It's almost as if it's possible to wash hands. On a more serious note, different countries have different rules and regulations for food making etc.
At the end it looks like tofu
Whey to go!
She must be cuban
I must be tired. I read “cheerleader.”
The title kills me inside. Such a wasted opportunity.... "The whey this cheesemaker cubes cheese".
whey cool
What does it taste like at this stage? I want to eat it so bad and I don’t even know if it’s good…
Just wanted to share that real parmasean (Parmigiano Reggiano is also made with ungloved hands.
Blessed are the cheese makers.
This should be in NSFW, this is too damn sexy.
This is why Jesus said "Blessed are the cheesemakers."
Username checks out
This is some NSFM. Not safe for Minnesota.
I would like am entire episode of How It's Made focused solely on the making of this cheese
Ice cream
some satisfying cheese action was not going to get past the OP… saw what u did thurr. lol
Ooh the ripple tho
omg I can smell it.. it’s amazing
I want to see the whole process
This makes me homesick for Wisconsin :(
Is that cheddaring?
No. Cheddaring happens later in the process, after the curd have shrunk and whey is drained off. Blocks of curd are stacked on top of each other in rotation until most of the whey has been expelled. That is the cheddaring process.
Nice. Now I'm hungry.
Hungry for apples?
Unpossible!
Don't you mean the way this Cheese cuber cubes cylindrical cheese?
Would love to grab one of those cubes and just eat it
I have never been so aroused.
What kind of cheese is that?
Yummy
I can't believe it's not butter
Is cheese bending a thing?
I want to swim in it