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That's funny! I must admit that I've never eaten the squeaky cheese curds, so I don't know what you're up against.
Yes, it IS funny! LOL I knew I was up against a lot considering the content of many posts in this thread, but it's not unusual for cheese to be too cheesy. My mother like very sharp cheddar. I didn't because it was too cheesy. lol I also can't imagine liking french fries covered in gravy. Maybe it's better than it sounds.
Yes, it IS funny! LOL I knew I was up against a lot considering the content of many posts in this thread, but it's not unusual for cheese to be too cheesy. My mother like very sharp cheddar. I didn't because it was too cheesy. lol I also can't imagine liking french fries covered in gravy. Maybe it's better than it sounds.
I feel ya. My mother liked very sharp cheddar, too. It was often the only cheese in the house. I got used to it. Now, I love cheese. I can't get enough cheese. Mmmm, I love the smell of Limburger in the morning. Conversely, there are some things I just don't want to eat. If you don't like them, give them to a friend or toss them. While I hate to waste food, I can only eat food which tastes bad, objectionable to me for a while before I give up.
Up againest? It's cheese. The fresh curds squeak....every bit of real cheese you may like started out as curds.
I realize it's cheese. As I said, I've never eaten them so can't determine why she doesn't like them and think they taste too cheesy. Maybe because she doesn't like them and think that they taste too cheesy?
One of my friends lauded cheese curds for years, so when I finally had them I was rather disappointed. I was expecting a lot more squeak. They're pretty much just cheese chunks.
We were camping up in the Wisconsin Dells, and I found garlic-dill cheese curds at a local market. We were near a farmstand, where I also found pickled baby Brussles sprouts. I made a big salad with fresh greens and carrots, artichoke hearts, steamed purple cauliflower, grape tomatoes, and the sprouts and curds. I probably put other stuff in it but can't recall. It was a big pickly salad and scrum-dilly-umptious!
I saw cheese curds for sale in a grocery store down here in the "Deep South" - that's just wrong.
I'm in the same vicinity, and just saw them for the first time ever. I picked the bag up, thought they looked like cubes of white cheddar, and wasn't sure if I was missing anything by leaving them in the display case.
I don't like really strong cheese, so I guess I made the right choice.
I've only had cheese curds at Culvers, in poutine at various places and once in Chicago. The cheese curds I've had are extremely mild. Almost like how fresh mozz is compared to regular mozz. I would call it a very fresh cheddar cheese...how are they strong or too cheesy tasting? Are the ones I have had very different from the ones mentioned here? (no snark at all, really curious now)
I've eaten my share of cheese curds, due to growing up where they are common, and I've never had any that I'd describe as strong or sharp. Curds comes from the beginning processes of cheesemaking, they doesn't have a change to attain a really sharp character like an aged cheese does. Sometimes you find them with seasoning added after the fact that amps up the flavor (dill and garlic seasoned cheese curds, Cajun seasoned cheese curds come to mind) But in their plain state, they're pretty mild.
I've eaten my share of cheese curds, due to growing up where they are common, and I've never had any that I'd describe as strong or sharp. Curds comes from the beginning processes of cheesemaking, they doesn't have a change to attain a really sharp character like an aged cheese does. Sometimes you find them with seasoning added after the fact that amps up the flavor (dill and garlic seasoned cheese curds, Cajun seasoned cheese curds come to mind) But in their plain state, they're pretty mild.
That's what I thought. I liked them as they were just a bit more flavorful than fresh mozz. Especially in poutine.
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