Name: How Cheese Curds Are Made In Wisconsin | Regional Eats
Uploaded: 2021-03-20T18:15:10.000Z
Duration: 9 min 7 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Wisconsin cheese curds have a signature orange color,

and, most importantly, when you bite into them,

who's been making cheese his entire life.

how milk turns into this savory, squeaky snack.

It starts with cheesemakers releasing 20,000 pounds

of pasteurized whole milk into a large open vat.

you get about 1 pound of cheese on average.

Medha: Luckily, Wisconsin is the perfect place

to sell any cheese of any kind, including curds.

Chris gets his milk from 24 family farms in the area

what the cows have eaten at the time of the year,

every vat of cheese will have a slightly different flavor.

Medha: All that pasteurized milk gets mixed

while cheesemakers on the East Coast stick to white cheddar.

For a vat that holds 20,000 pounds of milk,

Renard's adds only 29 ounces of coloring.

Chris doesn't use animal rennet to make his cheese curds,

Chris: The rennet we use is a microbial rennet.

We've found it works the best with the cheese.

That rennet does a really nice job of setting it up,

and the enzymes of the rennet help with the aging process.

just observing in the room, it's getting really steamy.

Chris: We cook everything with a bath with steam.

So no matter what time of the year it is,

Chris: We're gonna cook this to 100 degrees.

Medha: What happens when the cheese mixture

But what we'll also do is then we keep agitating.

The reason is, is we want to firm this curd up.

We want the nice squeaky cheese curd you're gonna get.

If your starter cultures don't get to the right temperature,

the milk coagulates and it gets nice and firm,

then we'll take wire knives, and we run that through.

And that is cutting it into curds and whey.

Medha: Those wire knives are called cheese harps,

until you see actual curds start to form.

Cheesemakers here aim for a nice even cut.

The more even the cut, the more the whey is expelled

One of the reasons we do what we do hands-on

We don't have to worry about a malfunction of equipment.

We want the right firmness to move on to the next process.

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How Cheese Curds Are Made In Wisconsin | Regional Eats

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