What Makes Our Cheese Curds So Special
If you’ve ever bitten into a fresh cheese curd and heard that satisfying squeak, you know what real curds are all about. But what exactly are cheese curds, and why does that squeak disappear after a couple of weeks? Let’s break it down and dig a little deeper into the science and flavor behind that famous sound.
Fresh Cheese, Not Yet Aged
Cheese curds are simply young, fresh cheese, made in the earliest stage of the cheesemaking process. Traditionally, they come from the early stages of cheddar-making, before the cheese is pressed and aged. At Tri-State Cheese, we do things a little differently — and that’s what makes our curds so good and so unique.
We make our curds from full-cream Muenster and Colby cheese, meaning we don’t skim off the cream like many large producers do. That higher cream content adds flavor, richness, and moisture, giving each bite a softer, creamier texture and a fuller dairy flavor that only comes from keeping the cream in. It’s one of the reasons our curds stand out — they’re rich, fresh, and truly satisfying. In fact, our dedication to full-cream freshness helped us take 1st, 2nd, and 3rd place at the Ohio State Fair this year, a testament to the quality and care that goes into every batch.
Formed Naturally, Cut Fresh
Instead of using heavy mechanical presses, we let gravity form our cheese blocks naturally. This gentle process keeps more of the natural cream and moisture inside the cheese, producing a fresher, more authentic texture. Once the blocks are formed, we run them through a special dicer that cuts them into perfect bite-sized curds — the same shape and size you expect when you think of fresh cheese curds. This simple, hands-on approach keeps our curds closer to their roots and makes sure every batch tastes just right.
Why Fresh Curds Squeak
That squeak isn’t just a fun feature — it’s a sign of real freshness and quality. The squeak comes from the elastic protein structure inside the curds. When you bite down, those springy proteins rub against the enamel on your teeth, creating that little squeaky sound everyone looks for.
As curds age, the proteins gradually relax and the moisture redistributes evenly throughout. After about 10 to 14 days, that signature squeak naturally fades. It’s not a flaw — it simply means your curds are doing what all cheese does over time: maturing and developing into aged cheese. The texture becomes a little denser and the flavor slightly deeper, but they’re still delicious, even if they’ve gone quiet.
Fresh Is Best
For the full experience — soft texture, creamy flavor, and that signature squeak — enjoy your curds as fresh as possible, ideally within the first week after they’re made. Once they’re past two weeks old, they’re still perfectly good to eat, just a bit less lively in sound and texture.
At Tri-State Cheese, our curds are made fresh, full-cream, and full of flavor. Whether you eat them straight from the bag, toss them into a salad, or fry them up for the ultimate comfort snack, you’ll taste the difference that true freshness makes. That’s what keeps our local fans coming back for more — because once you’ve had curds the right way, there’s no going back.
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