thumb|right|200px|Cheese curds
Cheese curds are moist pieces of curdled milk, eaten either alone as a snack, or used in prepared dishes. They are consumed throughout the northern United States and Canada. In addition to being eaten alone, they are popular in Quebec, as part of the dish poutine (made of French fries topped with cheese curds and gravy), and in Wisconsin and Minnesota where they can be served breaded and deep fried. Curds are sometimes referred to as "squeaky cheese" or fromage en grain.
Production
Cheese curds are made from fresh pasteurized milk to which cheese culture and rennet are added. After 12 hours, even under refrigeration, cheese curds lose much of their "fresh" characteristic, particularly the "squeak", due to moisture entering the curd. They are often served by Russian Mennonites as part of a traditional light lunch called faspa.
Fried cheese curds<!-- This section is linked from Minnesota -->
thumb|right|150px|Deep-fried cheese curds
Deep-fried cheese curds are often found at carnivals and fairs, and often local non-chain fast-food restaurants and at regular restaurants and bars, as well as a few chain restaurants of local origin, such as Culver's and Dairy Queen.
Minnesota style deep-fried cheese curds are covered with a batter similar to one used for onion rings, and placed in a deep fryer. Wisconsin style deep-fried cheese curds use breading instead of batter. They are sometimes served with a side of ketchup, marinara sauce, or ranch dressing.
In many areas where fried cheese curds are common, the term "cheese curds", or simply "curds", refers to the fried variety; non-fried curds are distinguished by calling them "raw" or "plain" cheese curds.
In some areas, deep-fried cheese curds are also known as cheeseballs. Whereas in Wisconsin they are usually referred to as fried curds.
Poutine
thumb|150px|right|Poutine with squeaky cheese
Cheese curds are a main ingredient in poutine, which originated in the 1950s in rural Quebec, Canada. It consists of french fries topped with fresh cheese curds, covered with brown gravy and sometimes additional ingredients.