Curd is the Word!

Oct 15, 2019

National Cheese Curd Day is October 15

Crazy for curds? Lucky for us, UDA makes it easy to enjoy cheese curds throughout the year! Milk n More opened in 2003 and has been making cheese curds since 2009 and has proven to be a customer favorite and best-selling item.

  • Each  year our cheese plant makes 160,000 pounds of cheese curds.
  • Flavors include jalapeno, garlic and dill, garlic black pepper and plain.
  • Our best-selling cheese curd flavor is plain.
  • Milk can be turned into cheese curds in about 4 hours! 
  • The Milk n More store sells over 700 bags of curds each each month!

 

Fun Facts about cheese curds

  • It takes a lot of dairy. About 10 pounds of milk are required to produce 1 pound of curds.
  • A cheese curd is young cheddar. Instead of growing up into an aged block of cheese, they are separated from the whey during the cheesemaking process, leaving behind a solid curd of cheese that has a milky flavor.
  • Curds are colorblind. But some curds are yellow-orange and others are white. Aren’t they different types of cheese? Nope. There can be color differences depending on the milk (yes, a cow’s diet affects their milk), but mostly the color variation comes from the addition of annatto that turns white curds yellow-orange.
  • Squeak test. Elastic protein strands rub against the enamel of your teeth to create that squeak. The squeak also means the cheese curd is fresh, as only produced a few days before. If your curd loses that squeaky feeling, simply put it in a microwave for a few seconds.
  • Life is better with curds. The idea to give curds their very own day came from Culver’s in 2015. 

Stop by Milk n More on Thursday afternoons after 1:00 pm and pick up a fresh bag of cheese curds minutes after they’re done being made!

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