When Wisconsin and Quebecoise dairy farmers and cheesemakers first discovered the delights of fried cheese curds more than a century ago, they probably didn’t imagine that this highly unique and very regional delicacy would become part of the burgeoning American food movement in places as far away as Australia.
A side development of the significant cheddar cheese manufacturing industry in that region, salty, tangy, squeaky curds – a precursor to aged cheese – have historically been best eaten fresh, or within twelve hours of production. Consequently their consumption was highly localised.
With more and more Australians travelling to north America and returning with a taste for genuine north American cuisine, demand for American style food, including unique products like cheese curds is increasing. And the more people are exposed to something a bit better quality than the generic, mass-produced fast-food chains, the greater their expectation for that authentic taste.
Thankfully, improvements in food storage technology, particularly instant quick freezing, mean that products that require serving as freshly as possible, like cheese curds, are now available to the market and are growing in popularity.
Possibly the best known cheese curd dish, Canadian poutine Poutine is the ultimate Canadian comfort food – fries topped with authentic cheese curds and a rich gravy, that takes the humble fries. The dish has seen a surge in popularity of cheese curds amongst Australian chefs, who are using the curds as a canvas to create culinary masterpieces inspired by authentic north American food.
While poutine is a fabulous dish in its own right, cheese curds are an amazingly versatile addition to enhance menus. From battered, deep fired curds served with a selection of sauces as a snack or starter, to adding curds as a pizza topping or as a breakfast side. They are even a fabulous and indulgent addition to a fresh salad.
But, like anything, quality and authenticity is key to using this new and exciting ingredient on American cuisine inspired Australian menus.
