when i went to wisconsin for the first time, i was surprised how fried cheese curds were on every menu, even unrelated places like ice cream shops. and it was glorious
@Johalfilm you're very welcome, Washington! It's just a shame you don't live here.Beef and cheese can not taste and be fresher. I'm just happy you chose Wisco products over alternatives!
Whenever my mom visits, she brings several bags. We also order white curds, string cheese, smoked string cheese, and the yellow curds. NOTE: the curds are YELLOW, NOT ORANGE.
@@pepote4689 you guys are missing out sooo much I would recomend traveling once covid is over to Simons cheese store in little chute and you will find my favorute kind of cheese curds in the world people accually come from all over the world to their store and you get to see the factory too! They sell pizza and sausage plus cheese hats!! I would highly recommend it to you!!!
I have a new appreciation for cheese curds. I'll never look at them the same way again while eating them knowing how much work and process goes into making them.
You have to come back to Ellsworth, WI for the cheese curds so great they are the top choice for the MN State Fair! Also, WI has a strong love for white cheese curds too. I know my husband prefers white over yellow curds.
I was hoping this would be about the Ellsworth creamery, since Ellsworth is the cheese curd capital of the world. I've only ever known the white cheese curds because of Ellsworth :)
@OneHairyGuy It is, and I don't live in Cali (Western Washington).... kinda glad I don't, I'd rather have a whole bunch of clouds than 'the state is just periodically on fire'
Other states: we each have something unique and different to offer that is unique to our home! People who live in Wisconsin: we are the definitions of dairy kings and queens
And Vermont (after maple syrup of course) as Cabot is based there (as well as Ben and Jerry’s though that’s ice cream not cheese). There are also a bunch of stores that sell farm fresh cheeses that come in the form of blocks, chunks, graded, creamed and curds. Trust me I lived there for eight years since my boarding school was there. (I love cheese curds by the way).
I don't know what it's like over there, but i can make an educated guess. Where i make cheese, it's a little sweet smell, and also smells a little like cow :D It's a good smell, trust me!
Cheese curds are made from fresh pasteurized milk in the process of creating cheese when bacterial culture and rennet are added to clot the milk. After the milk clots it is then cut into cubes; the result is a mixture of whey and curd. This mixture is then cooked and pressed to release the whey from the curd, creating the final product of cheese curd. Their flavour is mild, but can differ in taste depending on the process by which they were made. It has about the same firmness and density as cheese, but with a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into. This "squeak" has been described by The New York Times as sounding like "balloons trying to neck". After 12 hours, even under refrigeration, cheese curds lose much of their "fresh" characteristic, particularly the "squeak", due to moisture entering the curd. Keeping them at room temperature can preserve the squeakiness. The curds have a mild flavour and are sometimes somewhat salty. Most varieties, as in Ontario, Quebec, Nova Scotia, Vermont, or New York State, are naturally uncoloured. The American variety is usually yellow or orange, like most American Cheddar cheese
If you enter a cheese factory in Wisconsin and the bags of curds are sitting out on the counter (as opposed to in a fridge) you have stumbled upon fresh curds. Buy a bag immediately. They are warm, squeaky, buttery goodness.
Do those cows live inside year round? Or are they on pasture for all but the depths of winter? I can't imagine cows are very happy in stalls like that.
I honestly don't know why these kinds of cheese curds popular in USA and Canada are not popular outside of those North American territories. We could easily produce them in the UK and Europe. That said, I'm sure there are regional equivalents in some form.
@@tusk3260 if a country wins gold in skiing once in the Olympics, does that mean that that that country is the BEST at skiing? not necessarily. Just bc Quebec was #1 at making cheese in a Wisconsin contest, it doesn’t mean they are the best. Wisconsin has the best CHEESE CURDS though.
@@carlivasquez6840 Québec won more then once but i can use the same question against you. Wesconsin does win all the time but i will add something further: In Canada there are quality laws for food so in general we get higher quality foods then the US where there is almost nothing preventing the manufacturers from adding weird chemicals and such. Also in Canada everyone is forced to list all the ingredients on the labels as well as the health value. In the US they only hgave to show health value, but ingredients are optional so they can do weird weird things that you wont notice like adding insect eggs in peanuts to increase the protein value. - Also our dairy is higher quality because most of our cows are grass fed.
8:52 Did you mention popcorn? Video GOD of Wisconsin: yea I said I could pop these in like popcorn Me: here I’ve got some you are from Wisconsin I’ll share anything with you! A friend of Justin’s is a friend of mine🍿
Ellsworth is the self-proclaimed cheese curd capital of the world, and we have our own cheese curd festival every summer. And our curds are white and delicious. Door County has nothing on Ellsworth lol
Imagine saying that the whole of europe uses animal rennet, it's kinda ignorant making such an assumption lol. Microbial rennet is used extensively, i should know, since i work in Norways biggest cheese manufacturing facility! We use only microbial rennet too
I live about 30 miles from Burnett Dairy which makes fresh curds in WI. I use them all the time when making Poutine. Absolutely fabulous when they are so fresh and still squeaky. I know a few seconds in the microwave can bring back the squeak but it just is not the same as fresh from the co-op.
Why does the cheese curds' textures remind me of sponge for some reason? I thought for sure they were sponge tidbits until I ended up reading the title.
Me: *POUTINE POUTINE POUTINE POUTINE POUTINE* Harry Styles: _"ROCKY, ON THE MOOSE, RIDING ON THE MOOSE, INTO THIS PLACE, ON THE MOOSE, THIS IS ROCKY. HE'S ON THE MOOSE, HE'S ON THE FLAG WRAPPED IN A FLAG, COVERED IN POUTINE, ON SYRUP, THERE'S SYRUP EVERYWHERE." "THERE'S SYRUP EVERYWHERE." "ROCKY WAITS, THE MOOSE IS GONE."_ 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
when i went to wisconsin for the first time, i was surprised how fried cheese curds were on every menu, even unrelated places like ice cream shops. and it was glorious
Love being a Wisco native, the fresh dairy/the amount of dairy shops around is honestly a blessing
Thank you to Wisconsin from Washington State. You guys ship us some good stuff 👍
@Johalfilm you're very welcome, Washington! It's just a shame you don't live here.Beef and cheese can not taste and be fresher. I'm just happy you chose Wisco products over alternatives!
@@scarletcrusader5431 cheese
"I love the texture of your cheese curds" should not emit the chaotic energy it does
I thought that was only me 🤔
@@With-maya clearly there are at least 3 of us
@@chrisgresty5050 why
'English auto-generated' captions right at 1:23 lol
@@Patriot_Priapism brudda my eyes did not have to see that 💀
Anything with the words "how" and "made" gets an instant click from me. 🙌🏽
Me too. It is one of the pure enjoyment of our life to know how things work
@@yoosufhaneef8194 it's therapeutic and humbling at the same time for me.
Me too
How diIdos are made
how hitler made the funniest joke no one ever heard
My parents live 25 miles from Renard's :) I'm so homesick right now.
Whenever my mom visits, she brings several bags. We also order white curds, string cheese, smoked string cheese, and the yellow curds. NOTE: the curds are YELLOW, NOT ORANGE.
Then go to the doctor
That’s a weird flex
Ope
People roast Wisconsinites and say "go eat some cheese". I'm over here like where's the insult, that shit is delicious.
For real! As a Milwaukeean I take pride in Wisconsin's dairy heritage.
Same
@@Pabloguerreromunoz
Dare I say, dairytage?
@@Pabloguerreromunoz I'm from northern Wisconsin, and same
if and when i ever go to wisconsin i will try my best to get my hands on a bag of those things.
This was very interesting and more physical than I expected. I also like that there is no waste. Everything is used and purposed.
If we add the Wisconsin cheese curds to our Canadian poutine, that would be heaven!!!!!!!!!!!!!
I’ve never had cheese curds
@Jakey Baby yea me too
@@pepote4689 you guys are missing out sooo much I would recomend traveling once covid is over to Simons cheese store in little chute and you will find my favorute kind of cheese curds in the world people accually come from all over the world to their store and you get to see the factory too! They sell pizza and sausage plus cheese hats!! I would highly recommend it to you!!!
@Jessely Anklet the place sounds great! I’ll consider going probably next year
@@pepote4689 ok!
I’m so glad I live in Wisconsin so I can get this a lot
it sounds like a stereotype but often go into kwik trip and get cheese curds as a Wisconsinite
I have a new appreciation for cheese curds. I'll never look at them the same way again while eating them knowing how much work and process goes into making them.
Garlic dill are my favorite! I'm gonna pick some up tomorrow
You have to come back to Ellsworth, WI for the cheese curds so great they are the top choice for the MN State Fair! Also, WI has a strong love for white cheese curds too. I know my husband prefers white over yellow curds.
I was hoping this would be about the Ellsworth creamery, since Ellsworth is the cheese curd capital of the world. I've only ever known the white cheese curds because of Ellsworth :)
White taste the same as yellow. There is no difference in taste. All in your head
1:30 imagine if he drops the whole bucket
Renards fried cheese curds are something you'll never forget. Best I've ever had.
my local taverns fried cheese curds are my favorite food
your camera angles are amazing !!!!
Nice to see a happy bubbly presenter😊👌
Cheese curds are awesome also🧀💪👍
Imagine, one day scientists made device, where we can take all these food out of the screen and put it in our mouth straight away.🤣
I know, right? Mom's from Door County but we haven't been back since we moved out to the West Coast when I was a kid and I really miss these.
@OneHairyGuy It is, and I don't live in Cali (Western Washington).... kinda glad I don't, I'd rather have a whole bunch of clouds than 'the state is just periodically on fire'
of course you have to pay money for that
I like to hope for a future where we get the microwaves from spy kids. Pop in a poptart looking package for a second and instant big mac meal
Yum yum
This is my favourite TH-cam channel I really enjoy it
Gotta love that Wisconsin accent
Best state ever!!!! Can't wait to move back!!!
Oh man Renard's curds are so good. They were pretty salty too which was perfect with the cheese itself.
Other states: we each have something unique and different to offer that is unique to our home!
People who live in Wisconsin: we are the definitions of dairy kings and queens
Fromage du Quebec > Fromage du Wisconsin
@@chrissymessytransit wrong
I love cheese curds great to see how this is made
A friend just brought me some curds from Wisconsin. They are excellent!
Wisconsin and Quebec know their cheese (curds).
I like your pfp :>
And Vermont (after maple syrup of course) as Cabot is based there (as well as Ben and Jerry’s though that’s ice cream not cheese). There are also a bunch of stores that sell farm fresh cheeses that come in the form of blocks, chunks, graded, creamed and curds. Trust me I lived there for eight years since my boarding school was there. (I love cheese curds by the way).
@@benwalter4842 what is graded cheese?
@@ytrewqfdsacxz3181 I think he means grated
best host in the business, she has me craving food I never even knew existed!
Maple Dale Cheese outside Belleville Ontario is where I always stop to get my fresh curd from. Personal fav is the garlic dill curd.
Blessed are the cheese makers.
--Monte Python
Some how, the word “curd” just sounds so strange...Thanks for doing all this work so we can learn!!!
It looks soo good
Such a lot of cheese 😆 It seems to take a lot of hands. Looks so tasty 👏
Nice touch with the curd cutters for the titles.
The name creamery just sounds so ... beautiful
Next time pls make Frgály. Its special cake in Valašsko region in Czech republic
Watching this while eating Culvers Cheese Curds lol... I was curious😂
Texan missing her home state of Wisconsin right now. Ain’t had a good cheese curd in forever. 😩
I wish that readers of this comment have beautiful and successful life full of joy, love, health and wealth.
More of the same too you!👍
now im craving cheese curds
Wisconsin cheese is very special and delicious.
I'm stuck at work right now and as soon as I get done, I'm going to Kwik Trip and getting some curds.
LOL I literally lived half an hour from this place, super tasty curds!
cheese curds must be a proud staple at the Wisconsin fair. deep fried/fried cheese curd doesn't sound bad
Ohhhh yum!!!!!!! Love Cheese
they have a unique flavor
Oh my godddddd
Video GODs
I just googled your Governor!
I accidentally typed in Tony Ivers
I asked Google if he was nice😂🐭
This video will come in handy when I'm trying to impress my wife
I was just thinking of making sum dam poutine too
Fantastic and tasty
You could make a killing in profits by selling it to the Canadians, up north.
I bet they do
They probably already do that. Isn't it used in poutine?
We already have plenty of cheese curd producers in Quebec, oroginators of poutine. Plus canadians tend to prefer canadian dairy products
this is the only girl they kept after covid lol
There’s Claudia the Italian one
Why
This is looks delicious 🥛 & 🧀
YES
i don’t like eating cheese, but i enjoy watching how cheeses are made.
*Really perfect place! I like cheese:) What is the smell of the production room? You can write? I guess, but I'm curious.*
I don't know what it's like over there, but i can make an educated guess. Where i make cheese, it's a little sweet smell, and also smells a little like cow :D It's a good smell, trust me!
@@MrSharkbay Not very convincing(:
@@SimplePeppersCookingBaking Haha, you'll love it! You should visit a cheese factory sometime!
This is such a weirdly specific thing to Wisconsin. Like if people in Atlanta were able to buy bags of Coke syrup that they then use as an ingredient.
I LOVE RENARDS
Flying cheese curds look like they are having fun
She is a great host/narrator! Best one among the Insider I believe.
At the very end did she tried cajun kurds? I was waiting for her to try them somehow I think I missed that part
She didn't try them, for some reason.
@@AdiNatu96 thank you.
Anni ed anni ad affinare l'arte del preparare formaggi e poi finiamo per mangiarci la cagliata...
Infatti io ho sempre saputo che il caglio viene usato nella lavorazione dei vari formaggi e questi se lo mangiano ahaha
Cheese curds are made from fresh pasteurized milk in the process of creating cheese when bacterial culture and rennet are added to clot the milk. After the milk clots it is then cut into cubes; the result is a mixture of whey and curd. This mixture is then cooked and pressed to release the whey from the curd, creating the final product of cheese curd.
Their flavour is mild, but can differ in taste depending on the process by which they were made. It has about the same firmness and density as cheese, but with a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into. This "squeak" has been described by The New York Times as sounding like "balloons trying to neck". After 12 hours, even under refrigeration, cheese curds lose much of their "fresh" characteristic, particularly the "squeak", due to moisture entering the curd. Keeping them at room temperature can preserve the squeakiness.
The curds have a mild flavour and are sometimes somewhat salty. Most varieties, as in Ontario, Quebec, Nova Scotia, Vermont, or New York State, are naturally uncoloured. The American variety is usually yellow or orange, like most American Cheddar cheese
If you enter a cheese factory in Wisconsin and the bags of curds are sitting out on the counter (as opposed to in a fridge) you have stumbled upon fresh curds. Buy a bag immediately. They are warm, squeaky, buttery goodness.
that can xll depending off end batch,
Who else wants cheese right now
Good
What are these used on in wisconsin, poutine?
Wisconsin doesn’t have many places that has poutine. It’s a Canadian thing. But I’m pretty sure it would taste amazing on poutine.
Do those cows live inside year round? Or are they on pasture for all but the depths of winter? I can't imagine cows are very happy in stalls like that.
Could say the same for dogs
they are only inside when there is no grass outside
I have a cabin up in door county so I’ve tried real renards cheese curds 😅
We want FOOD WARS! JOE! HARRY! COME BACK ❤️
I have a strange addiction to roasting insider videos. Help
I honestly don't know why these kinds of cheese curds popular in USA and Canada are not popular outside of those North American territories. We could easily produce them in the UK and Europe. That said, I'm sure there are regional equivalents in some form.
so... Who is number one at making cheese curds? Wesconsin, Ontario or Québec?
Wisconsin 100%
@@carlivasquez6840 Well, apparently Wesconsin disagrees. Because Wesconsin gave first place to Québec on its own cheese competition.
@@tusk3260 if a country wins gold in skiing once in the Olympics, does that mean that that that country is the BEST at skiing? not necessarily. Just bc Quebec was #1 at making cheese in a Wisconsin contest, it doesn’t mean they are the best. Wisconsin has the best CHEESE CURDS though.
@@carlivasquez6840 Québec won more then once but i can use the same question against you. Wesconsin does win all the time but i will add something further: In Canada there are quality laws for food so in general we get higher quality foods then the US where there is almost nothing preventing the manufacturers from adding weird chemicals and such. Also in Canada everyone is forced to list all the ingredients on the labels as well as the health value. In the US they only hgave to show health value, but ingredients are optional so they can do weird weird things that you wont notice like adding insect eggs in peanuts to increase the protein value.
-
Also our dairy is higher quality because most of our cows are grass fed.
@@tusk3260 “Wesconsin” JAIL.
Dream job
8:52
Did you mention popcorn?
Video GOD of Wisconsin: yea I said I could pop these in like popcorn
Me: here I’ve got some you are from Wisconsin I’ll share anything with you! A friend of Justin’s is a friend of mine🍿
Wisconsin city-tram curd have a signature two draw,
Bottoms up!
All of us: Cheers to the Cheese Curds!
Lot better than the frozen custard video.
City-tram curd! Can for name
medha is so 🥺
8:13 what she said? eat after "So ~~"
sorry i'm japanese. not good at english
@@BR549-8 Thank you!! "squeeky"
new ward input my brain!
Medha is so cute
Ellsworth is the self-proclaimed cheese curd capital of the world, and we have our own cheese curd festival every summer. And our curds are white and delicious. Door County has nothing on Ellsworth lol
Instagram brought me here🤣
Imagine saying that the whole of europe uses animal rennet, it's kinda ignorant making such an assumption lol. Microbial rennet is used extensively, i should know, since i work in Norways biggest cheese manufacturing facility! We use only microbial rennet too
WISCO 🙌🙌
This is a good hand...
I've had white cheddar ones at Cookout. I don't think they squeaked...
Culvers have the best curds
Now you know!
Your turn, when are you going to show us how you make a Camel🐫 cheese 🧀
Wonder how Wisconsin curds might taste in a poutine dish.
It tastes amazing. There's a restaurant in Mke called Red Dot that uses WI curds. Ate there when I was pregnant with twins. Soooooo goooooood.
I live about 30 miles from Burnett Dairy which makes fresh curds in WI. I use them all the time when making Poutine. Absolutely fabulous when they are so fresh and still squeaky. I know a few seconds in the microwave can bring back the squeak but it just is not the same as fresh from the co-op.
My lady must squeak as well!
who are you talking to?
@@nanashi7779 ...all of youz
@@TA-kr1di 😂
Why keep it orange what is the point besides driving the cost up
The squeak doesn't mean it's good. It means it's fresh.
True
“The cheese harp has been around the 1960s”
Americans: “ahhh, really old”
Europeans: “cute, we had them before Columbus went to America”
Cool
They probably meant these particular harps, and not the concept 😁
Cheeseheads!
Curds: tofu for non-vegans?
Oh no, that poor girl gonna put on at least 40lbs as most do when they first find their love for Cheesecurds xD.
cheese gang rise up
Why does the cheese curds' textures remind me of sponge for some reason? I thought for sure they were sponge tidbits until I ended up reading the title.
Me: *POUTINE POUTINE POUTINE POUTINE POUTINE*
Harry Styles: _"ROCKY, ON THE MOOSE, RIDING ON THE MOOSE, INTO THIS PLACE, ON THE MOOSE, THIS IS ROCKY. HE'S ON THE MOOSE, HE'S ON THE FLAG WRAPPED IN A FLAG, COVERED IN POUTINE, ON SYRUP, THERE'S SYRUP EVERYWHERE." "THERE'S SYRUP EVERYWHERE." "ROCKY WAITS, THE MOOSE IS GONE."_
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣