The magic behind Wisconsin’s delicious cheese curds

June Dairy Month continues, so let’s celebrate all the curds and more in this “Slice of Wisconsin;” plus, take our cheesy quiz!

It’s time to celebrate one of Wisconsin’s most beloved treats: cheese curds! And as June Dairy Month continues, it’s time to reveal the magic behind the deliciousness — in this new “Slice of Wisconsin.”

What exactly are cheese curds? The easy answer: wet pieces of curdled milk.

QUIZ: How much milk is needed to make one pound of cheese curds?
16 ounces
64 ounces
160 ounces, which equals 10 pounds of milk

LISTEN: to this "Slice of Wisconsin" for the answer

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Rachel Kerr is with the Dairy Farmers of Wisconsin. The springy cheese curds almost give a “woo-hoo” with every squeaky bite.

“The squeak is due to protein strands in the curds,” Kerr says. “Those strands rub against your teeth, and that’s what makes the cheese curds squeak. It’s also a sign of freshness.”

And when battered and deep-fried, the squeaky curds transform into a stretchy delight. Some believe the idea of frying cheese curds happened by accident. But it seems to be a happy accident!

Our friends at Travel Wisconsin compiled a list of great places to buy cheese curds and other products. You can find it here.

Do you have a favorite we should check out? Let us know by emailing: teri.barr@civicmedia.us