Cajun Cheese Curds
Cheese curds are bite size pieces of fresh cheddar before aging. They have a squeaky, fresh and salty taste that is an all time favorite snack. Mild in flavor and similar to mozzarella.
Cajun is one of our original flavors from 2006.
Approx. 8 oz.
Fresh cheddar cheese before it’s pressed and aged!
Brand new to cheese making, Dave and I took a week-long cheese making training course at The University of Wisconsin. The day before classes were to start, we decided to visit a cheese factory while we anticipated our big day ahead.
We walked into a large factory and found “ Today’s Curds” available on the counter. We were newbies! We thought the ones in the refrigerator were the thing to get. The locals all said we should get “Today’s” and off we went with two bags. We opened them up as we drove back to our hotel exclaiming, “These are amazing; we have to sell these!” Many conversations over the next few days revolved around how we could get people in Pennsylvania hooked on cheese curds! Meanwhile, we couldn’t stop eating them!
The cheese curds were some of the first cheeses we had to sell since they are fresh from the vat. We had fun getting creative with adding flavors like tomato and basil, ranch, and Cajun seasoning.
I think it has taken time to help folks on the East coast learn how delicious these are, but I think we have succeeded. We often sell out before another fresh batch is ready for the shelves.
- The milk used to produce this September Farm Cheese comes directly from dairy cows you can see grazing in meadows around September Farm’s retail store and processing facility. Milk goes directly from the cows’ morning and evening milking to our cheese vat (there is no middle man).
- We do not separate our milk prior to making cheese. Whole milk is naturally 97% fat free.
- First developed by Louis Pasteur in 1864, pasteurization kills harmful organisms found in many natural foods such as raw fluid milk. Pasteurization is a process in which milk is treated for a specified period of time using heat.
We use non-iodized, semi coarse salt in our cheese. This salt dissolves into our cheese at the optimum rate, and serves four very important purposes:
- Encouraging moisture loss/ Altering texture: Salt will draw whey (moisture) out of the cheese. This dries the cheese’s body and has pronounced effects on its texture and stability.
- Neutralizing the acidity in the cheese.
- Enhancing flavor: Salt not only gives cheese a salty taste, but can also help enhance other flavors present.
- Acting as a natural preservative.
- This is a coagulating agent. Microbial Rennet is used to coagulate or thicken milk during the cheese making process. This is done prior to cutting the curd, and allows the curds and whey to separate.
- There are many different types and variations of cheese culture. These cultures are referred to as Lactic Bacteria. The lactose fermenting bacteria, when added to milk, digests the lactose sugars to produce lactic acid causing the formation of curds.
Milk from a local dairy is first pasteurized before it is ready for cheesemaking. When the milk is at ninety degrees the first ingredient, cheese culture, is added to the milk. Cheese culture, which activates the milk and turns the milk sugars into lactic acid, is also a key ingredient to identifying the cheese’s character after aging. The next ingredient added is rennet. This ingredient is an enzyme that causes the milk to coagulate, a very fascinating part of cheese making, as the cheese sets up like custard in approximately twenty minutes.
It is then time to cut the curd. This is done by placing curd knives into the vat. These curd knives are basically sets of wires that run horizontally and vertically and cut the entire vat from top to bottom into quarter inch cubes. These cubes are very soft and fragile at first but as they cook, they firm up and continue to release more whey. Cooking the curd is a very delicate process as we heat the vat with steam from ninety degrees to 102 degrees only allowing it to rise two degrees every five minutes. When the curd is completely cooked we will have 600 pounds of curds from 6000 pounds of milk. Approximately ten percent becomes cheese.
Once the curds are cooked and have reached the correct consistency, we push them to the back of the vat and drain off the whey. The whey that has been drained is eventually spread on neighboring farm fields as fertilizer. Whey is a byproduct of cheese making but when processed, can be found in other foods we eat as well as some animal feeds.
The curds will knit together in the bottom of the vat. Using a large knife, we will cut them to form large slabs of cheese. These slabs are rotated and stacked every fifteen minutes as they continue to release more whey, firming up and consolidating. This is called the cheddaring process.
At this point it is time to “cut the curd.” We do this by feeding the slabs through a curd mill, which cuts the slabs into finger-sized pieces called cheddar cheese curds. The curds are salted and sometimes find customers waiting for them, warm and fresh, straight from the vat!
“While I had heard of cheese curds, I’d never eaten any. When I saw curds in September Farms refrigerator, I knew I had to have some. The plain ones were sold out so I picked up one pack of the Spicy Cheddar curds. OH MY GOODNESS. I am in love with curds. I can’t wait to go back and get some more. I want to try them deep fried. I want to try them made-fresh that day. I want to put them on salads. SO GOOD. When she told us that they “squeak” when you eat them, I was a little confused. Now I know. I have been converted.”
“The cheese curds are to die for!!”
“The cheese curds are my go to whenever I stop in.”
Watch the fascinating process of making our cheddar cheese curds!
- Healthy, calcium rich snack
- Great in packed lunches
- Add some pretzels and take them with you when you travel
- Crumble on top of salads
- Put them inside meatballs before baking
- Try our fried cheese curds in our sandwich shop
We guarantee all products to arrive in satisfactory condition to the address given if delivery can be made when first attempted. Delivery services will not forward our packages and many of our gifts can’t stand reshipping. We cannot assume responsibility for perishable products if we are given an incorrect address.
Orders are shipped Monday through Friday. Consideration is given when shipping to warmer climates to ensure fastest shipping methods. We ship our products UPS or USPS.
Orders are processed and shipped Monday through Friday. When shipping to warmer climates, we avoid shipping over the weekend.
Most orders arrive between 3-6 business days, depending on processing time and destination. If you would like your order to arrive on a specific time frame, please make note of this in the comment section of your order.