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Behold, the Power of Cheese

Daikaiju

Rated Ages 6+
(He, Him)
What? It's a good title!
DON'T GIVE ME THAT LOOK.

To start things off, it's National Cheese Curd Day.
 

JBear

Internet's foremost Bertolli cosplayer
(He/Him)
Americans, you can't have cheese curds. They're ours.

(My SO made me some Quebecois pork loin the other night that was covered in cheese curds and it was *chefkiss*.)
 

Torzelbaum

????? LV 13 HP 292/ 292
(he, him, his)
I had some cheese curds* a little while ago so I guess I was just celebrating this a little early.

But are those actually cheese curds or just white cheddar cheese? I can't exactly remember. I know I have seen / had cheese "curds" that are just cheddar cheese (but still darn tasty).

I want these. Right fucking now.
Can't really disagree with you there. But I do feel like those curds could have used a little bit more time in the fryer.

*Or possibly "curds"
 
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Isrieri

My father told me this would happen
I knew of cheese curds, but in my mind I always envisioned like chunky blue cheese dressing so nuts to that.

Those however look like fried pork cutlets and yes please, captain.
 

Torzelbaum

????? LV 13 HP 292/ 292
(he, him, his)
Americans, you can't have cheese curds. They're ours.
You can pry our cheese curds from our cold, dead hands. Which won't be that hard after we die of heart attacks from eating fried cheese.

I knew of cheese curds, but in my mind I always envisioned like chunky blue cheese dressing so nuts to that.

Those however look like fried pork cutlets and yes please, captain.
They're more like bite-sized mozzarella* sticks that are battered instead of breaded.

*But the cheese isn't mozzarella
 

John

(he/him)
Fried curds are fine, if you want to use up old curds. If you have a chance to visit a creamery and get fresh ones, that's the true connoisseur's route. Biting into them should sound like you're scaring a family of mice, it squeaks so much. A day old, and the cheese firms up a bit, but still has a little squeak. Older than that, and you might as well just open up a cheese stick (or batter and fry them).
 

John

(he/him)
Oh yeah, those are the stuff. I bought a 20 year aged cheddar from a creamery a couple towns over, and it was super hard, crusty, delicious. The more aged the cheese, the more water's gone, so it doesn't sweat and get gross if you leave it out in air. We kept it on a cutting board with some nosh items for like a day and a half, just kept coming back and getting a salty taste now and then. The flavor was so concentrated, even the little bits that flaked off when cutting were sought after.

They had a 40 year hunk for sale as well, $50 for probably a half pound. We're going back to grab that for my 40th birthday in a couple months, so we can see which has aged better, the cheese or me.
 
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