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FAQ


Cheese Curd Q&A

When can I get fresh, warm curds off the cheese table?

We currently produce fresh cheese curds on Tuesdays and Fridays.  On those days, they should be available by 11 AM.  Please watch for our red road signs and follow us on social media for updates.

Why are cheese curds so popular?

Our facility has such a legacy associated with it. Learn more about us! Although there are other creameries in the state of Iowa that produce cheese curds now, this location was the first and also most well-known. We hear stories from customers all of the time about their memories of visiting this facility as a child and eating fresh, squeaky cheese curds!

Some folks think of them as comfort food but we also have a lot of customers who love curds for their healthy snack appeal as well (high in protein and low in carbs!)

What makes cheese curds squeaky?

Cheese curds are the squeakiest when they are warm and fresh right out of the cheese vat. Also, the salting process plays a critical role in the squeakiness of the product. For customers searching for that squeak, just warm the curds in the microwave or eat them at room temperature.

What’s the difference between cheese and cheese curds?

Cheese curds are simply the loose product formed when the curd is cut and drained during the cheesemaking process. We then put them in a mill to cut them into bite-sized cheese curds. If we were making block cheese, we would use a similar process but then use molds to forms the curds into blocks instead of milling the curds.

How long do cheese curds last?

Cheese curds last up to 21 days. Some prefer them warm and fresh while other consumers prefer them chilled and slightly aged.

How many gallons of milk go into making cheese curds every week?

To get 400 lbs of curds, it takes 4300 lbs of milk. Our full vat will hold 8600 lbs of milk and make about 800 lbs of curds.

Does the milk all come from Kalona cows, and how often is it delivered?

Yes, the milk comes from Kalona and is delivered 2-3 times per week, depending on how many batches we will make that week.

Do you have different flavors available?

Right now we are offering 2 sizes of white cheddar cheese curds, 12 oz & 5 lb bag. We also have a bacon ranch cheddar available in 12 oz & 5 oz bags.

How do you eat cheese curds?

Many people like to eat them fresh or slightly chilled. Others will pair them with beef sticks, deep fry them or use them in recipes like poutine! Get more recipes!


General Cheese Q&A

How should cheese be stored?

Cheese should be stored in a refrigerator in the original wrapping until ready to use. When in refrigerator, store cheese away from other flavors like meat, left overs and off-flavors.

What happens if the original wrapping is removed?

Rewrap the cheese tightly with plastic wrap or foil to prevent air pockets. Once cheese has been exposed to air, mold and dehydration may occur. Strong smelling cheeses, like Limburger, should be well-wrapped and kept away from other foods to prevent spreading of odors.

These Bee’s Wrap reusable food wraps are great for storing cheese!

What if the cheese gets moldy?

Mold may develop on the outside surface of cheese. Simply cut away a half inch of cheese on all sides of the mold. Then use remaining cheese as quickly as possible.

How long should I store cheese?

The harder the cheese, the longer it will stay fresh. Soft cheese will keep for 1-3 weeks after opening, where hard cheese can be stored for several months.

Can I freeze cheese?

Although we don’t recommend freezing cheese, it can be done, but there will be a difference in texture. Thawed cheese is better when it has been crumbled or shredded.

Tips for freezing cheese:

  • Freeze pieces weighing ½ lb. or less.
  • Use airtight wrapping.
  • Freeze quickly and store at 0°F for 2-6 months.
  • Thaw in refrigerator. The slower the cheese is thawed, the better.
  • Use quickly after thawing.

What’s the best way to serve cheese?

The flavor increases when served at room temperature. Remove from refrigerator 1-2 hours before serving time. Soft cheeses come to room temperature quicker than firm and hard cheeses.