Cheddar Cheese Curds

Keep curds in their sealed bag in the refrigerator as soon as they arrive. They are best enjoyed within 1–2 weeks of the make date printed on the bag. For peak squeak, let them come to room temperature for 10–15 minutes before eating, warmth revives the signature squeak that cold can temporarily dampen.

Although they are best enjoyed fresh... Yes, we have many customers who freeze our curds to enjoy late. Seal the bag tightly (or transfer to a zip-top freezer bag with as much air removed as possible) and freeze for up to 3 months. Freezing locks in flavor and extends your supply, making it a great option when you order in bulk.

The signature squeak comes from intact protein strands in very fresh cheese. Freezing and thawing does soften those strands, so thawed curds will be less squeaky than fresh-from-the-fridge curds, that's completely normal and does not affect flavor or safety. If the squeak is important to you, enjoy them fresh within the first week and freeze any curds you plan to use for cooking or frying.

Move the sealed bag from the freezer to the refrigerator and let it thaw slowly overnight (8–12 hours). Avoid thawing at room temperature or in warm water, as rapid temperature changes can affect texture. Once thawed, use within 3–5 days.

Thawed curds are ideal for:

• Frying — battered or breaded, they fry up golden and melty, no squeak required.
• Melting into dishes — poutine, mac & cheese, soups, or casseroles.
• Snacking — bring to room temperature for 10–15 minutes; flavor is fully intact even if squeak is reduced.

Do not refreeze curds that have been thawed.