Where Do Cheese Curds Come From?

Cheese curds are the mid-step in the cheese-making process between fresh milk and finished cheese. They are small chunks of cheese that are random in shape, and are pressed together to form a block of cheese.

Curds and Whey
A common form of cheese curds with which we are all familiar is curds and whey, aka cottage cheese. The bits of cheese are the curds, and the whey is the liquid. Dry cottage cheese curds (minus the whey) are also available in many stores.

Cheese-making Process
The making of cheese begins with fresh milk, which is heated to between 77 and 100 degrees, which replicates the cow’s body temperature. Starter culture is added to the milk, which acidifies the milk. This increases the beneficial bacteria population. The starter culture works by converting lactose to lactic acid through the process of fermentation.

Coagulant
The next step is to add rennet, a coagulant. Originally, rennet came from the stomach lining of young ruminants, or animals that chew the cud. Nowadays, many cheese-makers use a non-animal rennet.

Forming the Curd
At this point the milk is left to set, but is often stirred, cut and sometimes heated, to form the curds of the right size and shape. Later, the curds are scooped out and placed on perforated forms that shape the curds to the desired size and shape.

Whey is the liquid that is left after the curds are spooned out. It is mostly water and protein. Some soft cheeses, such as ricotta, are made from the whey.

Shaping the Cheese
What type of cheese is desired determines how much of the whey is expelled. More whey is left in the curds for soft cheeses. Hard cheeses have much more of the whey pressed out. The curds are stacked and pressed together to form cheddar cheese.

Salt
Salt is added for several reasons. It adds flavor, but it also inhibits bacterial growth, slows the activity of the enzymes, keeps out unwanted organisms, and helps to form the rind.

Aging Process
All that remains to transform fresh milk into cheese is the aging process. This process varies from one cheese type to another. The soft curds have now become cheese.

Fresh Cheese Curds
Many cheese factories sell fresh cheese curds, which are considered a delicious treat. For optimum fresh flavor, cheese curds should be eaten within 24 hours. They will keep under refrigeration longer, but steadily lose their flavor.