OUR PRODUCT

Cheese curds are an essential part of the cheese making process. Before cheese (like cheddar) is formed into blocks or wheels and aged, it starts out as curds. Our cheese curds are made from the freshest pasteurised milk,
have a slightly rubbery texture and squeak when you eat them.

 

IQF (Instant Quick Frozen) product, ensuring
optimal freshness and squeakiness.

 

Turn plain old Chips & Gravy into
Canadian Poutine goodness.

 

Fresh, fried or crumbed cheese curds are
perfect as a snack or finger food.

 

High in calcium and protein, no added sugars, no carbs, zero trans fat and gluten free.

Why are our Cheese Curds so good?

Pure Dairy Cheese Curds are sourced from Wisconsin, famous throughout the world for their cheese curds. They are Individually Quick Frozen (IQF), meaning a faster freezing time. By limiting the freezing time, taste, texture and nutritional value are all better preserved. This helps our cheese curds to maintain their natural shape, satisfying squeaky texture and mild salty flavour without altering the nutritional value and avoiding the need for nasty additives and preservatives. Our storage and freezing
process also enable the end user to better control portion sizes and reduces wastage.

Product Information

IQF White Cheese Curds

Product Code

SCC002

Unit Size

2kg Bag

Carton Size

6 x 2 kg

Shelf Life

210 Days

What are cheese curds?

Cheese curds are fresh cheese solids before they’ve been pressed or aged. Cheese Curds have the same firmness and density as cheese, but with a springy texture. Fresh curds squeak against the teeth when bitten into, a defining characteristic due to air trapped inside. Curds have a mild flavour and are sometimes somewhat salty.

Pure Dairy’s individually quick-frozen cheese curds are what your taste buds have been waiting for all this time, this versatile menu item has something to offer everyone. It’s an easy and moreish street food, a filling and tasty protein snack and a comforting winter warmer.

During the cheesemaking process, curds begin to form when the milk has been acidified and coagulated. It is then cut and heated to separate the liquid (known as whey) from the solids (curds). The curds then go through a process known as cheddaring to help release moisture and give them their famous squeaky texture.

They are made in cheese factories, which is where they’re usually sold. They need to be eaten as fresh as possible, as they start to lose their squeakiness and fresh taste after just 12 hours. Pure Dairy Cheese Curds are IQF, this quick freezing technology allows us to trap the squeak ensuring freshness and prolonging the life of these cheesy gems. IQF technology also gives our customers the flexibility to only use as much as they need and not have to defrost a whole bag of curds.
They have a fresh, slightly salty, cheddar-like flavour. Other flavourings such as garlic, herbs, and spices can also be added.
Many believe that using cheese curds as an independent ingredient without any additional ageing treatments originated in Wisconsin in the 19th century. However, fresh cheese curd has been used in Indian cuisine for thousands of years but is referred to as paneer.
Fresh cheese curds create a squeaky noise when you eat them due to the elastic protein strands rubbing against your tooth enamel. The fresher the curds are, the squeakier the texture. To ensure this satisfying squeak curds should be consumed within 12 hours of being defrosted.
They look like small, random-sized nuggets of cheese. As curds are usually created when making cheddar, they can have a mild white, yellow or pale orange colour.
Pure Dairy Cheese Curds are IQF, this quick freezing technology allows us to trap the squeak ensuring freshness and prolonging the life of these cheesy gems. IQF technology also gives our customers the flexibility to only use as much as they need and not have to defrost a whole bag of curds. Pure Dairy IQF Cheese Curds should be stored at -18 degrees centigrade.
Normally, you can keep cheese curds unrefrigerated for a good 24 hours. Again, we recommend eating cheese curds fresh (within the first 12 hours). After that, even if refrigerated, they just aren’t the same.
Pure Dairy IQF Cheese Curds should be stored at -18 degrees centigrade.
Pure Dairy sell our IQF cheese curds in to wholesale food service distributors around Australia. Call our head office if you would like to find out if your wholesale distributor stocks Pure Dairy Cheese Curds.
Pure Dairy does not sell our IQF cheese curds online. We sell it through our wholesale food service distributors around Australia. Call our head office if you would like to find out if your wholesale distributor stocks Pure Dairy Cheese Curds.
It shouldn’t be a problem to bring cheese curds on a plane as they’re not considered a liquid item. However, they’ll lose flavor and texture the longer you wait to eat them. There are also restrictions on taking Dairy products through customs so be sure to check individual regulations before taking cheese curds on to a plane.
Pasteurised cheeses are safe to eat during pregnancy, which means you can eat cheese curds when you are pregnant.
Yes, you can. Pure Dairy’s cheese curds are high in calcium and protein, no added sugars, no carbs, zero trans-fat and gluten free.
Yes, you can. Pure Dairy’s cheese curds are high in calcium and protein, no added sugars, no carbs, zero trans-fat and gluten free.
Traditionally, poutine is made with fresh, white cheese curds to achieve that unique squeaky texture.
Cheese curds can be dipped in batter and fried for a few minutes to achieve a lovely crunch on the outside and a gooey centre.
Cheese curds go well with a variety of dipping sauces, such as spicy mayo, chipotle ranch, honey mustard aioli, or simply ketchup. Whatever you like!
One of the most popular ways of cooking cheese curds is by making poutine, but they’re also delicious in dishes such as quesadillas, grilled cheese sandwiches, and Panzanella.
Yes, when cheese curds are heated they will melt and become gooey.
Whisk flour, milk, beer, salt, and eggs to create a batter. Place the cheese curds in the batter so they’re covered, remove them with a wire strainer, and then deep fry them in heated oil for a few minutes until they’re golden brown.
Fried cheese curds can be reheated in the oven for a few minutes at a high temperature (270ºC / 525F).
To make fresh cheese curds extra soft and gooey, you can zap them in the microwave for 5 to 10 seconds. You can also melt them under the grill.
Fresh cheese curds are delicious on their own, or you can add flavourings like garlic or herbs to change it up a bit. You can also add cheese curds to favourite dishes like pizza, grilled cheese sandwiches, and quesadillas, and of course, the traditional Canadian dish poutine.

Aside from Poutine, here are a few recommendations for you to try with our oh-so delicious cheese curds.

Some of the most loved and must-try cheese curd dishes are buffalo fried cheese curds, cheese curd stuffed poutine potato poppers, tomato soup with fried cheese curds, green olive and cheese curd antipasto, bacon-wrapped cheese curds, cheese curd burgers, lobster poutine – the list goes on. Well, we leave that to you. Go ahead treat yourself with some delicious cheese curd delights. Boun appetite!

 
NUTRIENT Avg. Quantity per 100 g
Energy 1670kj
Protein, total 24.8 g
- Gluten
Fat, total 33.1 g
- Saturated 21.0 g
- Trans fat Less than 0.1 g
- Polyunsaturated
- Monounsaturated
Cholesterol
Carbohydrate 1.3 g
- Sugars 0.5 g
Dietary fibre, total 4g / serve
Sodium 619 mg
Potassium