Cookbook:Cheese Curds

Cheese curds as a commercial product refer to fresh cheddar curds, especially in Canada and the northeastern and midwestern United States.

Characteristics
Commercial cheese curds typically come from the cheddar-making process, where the drained curds are stacked and cut to drain even more liquid, then salted and milled into bite-size chunks for sale.   Unlike the curds destined for cheddar, these aren't aged. The curds have a mild dairy flavor, without much sourness or complexity of flavor. One special characteristic is their "squeak", which occurs as the very fresh curd's protein strands rub against your teeth when bitten into. This sound will disappear after a couple days, as residual enzymes break down the curds.

Selection and storage
The curds may be stored at room temperature for a day. If storing for several days, the curds should be kept in the fridge. As noted, their squeak will disappear by several days post-manufacture. They are best eaten as fresh as possible.

Use
Use of these curds is generally limited to areas of their production—namely, the American midwest and Canada. The most common applications include deep frying to make a snack, as well as a topping for the Canadian dish poutine. 

Substitution
If you don't have access to fresh cheese curds, mozzarella (including string cheese) cut into chunks has a similar flavor and texture profile—commercial low-moisture mozzarella especially has a similar texture. Colby and Monterey Jack can also work.