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Cheese from Wisconsin and the US Midwest
Cheese curds are Cheddar curd sold before it is pressed into blocks. Milk is cultured, set with rennet, cut and cooked; the curd is matted, cut into slabs, milled into pieces and salted. The pieces are sold right after making and kept at room temperature for a day for the best texture. Made in 6 steps over 4 days – 8 days. The longest step, chill, takes 3–7 days (St-Gelais D 2009) and runs at 4 °C (St-Gelais D 2009). Streptococcus thermophilus, dominant during making and Lactococcus cremoris do most of the fermenting.
| Main step | 3–7 daysReported[stgelais2009] | Chill |
|---|---|---|
| Temperature | 4 °CReported[stgelais2009] | Chill |
| Cow milk[cfr133-113] |
| Lactic acid-producing culture · A thermophilic-based starter in one Canadian study[cfr133-113][stgelais2009] |
| Rennet or another clotting enzyme[cfr133-113] |
| Salt[cfr133-113] |
| Starter: lactic culture; thermophilic-based in one study, with Lactococcus cremoris |
Total time across the recorded steps: 4 days – 8 days
What changes: Culture and rennet go into the milk and it sets
Output: set curd.
Microbes at work in this step
lactic culture starts the acid; rennet sets the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Curds follow the Cheddar make up to milling and salting, then skip pressing and ripening. They are sold fresh and last only days.
The study cited held curds at room temperature for only 24 h, then at 4 °C.
Every number is labelled with how it is known. How this atlas is made
