About: Cheese curds

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About: Cheese curds Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

They are little-known elsewhere, because they must be eaten absolutely fresh, within hours of manufacture. After twelve hours, even under refrigeration, they have lost much of their "fresh curd" characteristics, particularly the "squeak." After twenty-four hours, they have lost them entirely. They still taste amazing like all cheese, but they are not fresh cheese curds any more—they are just boring, insufficiently aged cheese. No ordinary shipping method is sufficiently fast to preserve their flavor intact.

Attributes	Values
rdfs:label	Cheese curds
rdfs:comment	They are little-known elsewhere, because they must be eaten absolutely fresh, within hours of manufacture. After twelve hours, even under refrigeration, they have lost much of their "fresh curd" characteristics, particularly the "squeak." After twenty-four hours, they have lost them entirely. They still taste amazing like all cheese, but they are not fresh cheese curds any more—they are just boring, insufficiently aged cheese. No ordinary shipping method is sufficiently fast to preserve their flavor intact. Cheese curds in cuisine, or cooking, are the solid parts of soured milk either eaten alone or used in various regional dishes, mostly in Canada and the northeastern and midwestern United States. They are sometimes referred to as "squeaky cheese".
dcterms:subject	Fresh cheese Canadian cheeses American cheeses
dbkwik:cheese/prop...iPageUsesTemplate	dbkwik:resource/lhlXMmm2sxneO7Iv3Ig4CA== dbkwik:resource/Q111HU7p7JvcNU74AuoG8Q== dbkwik:resource/XflGMVErxQd_1kX9vkdrDw== dbkwik:resource/ms4-Q-9FhSgleJHK4OAZNg==
abstract	They are little-known elsewhere, because they must be eaten absolutely fresh, within hours of manufacture. After twelve hours, even under refrigeration, they have lost much of their "fresh curd" characteristics, particularly the "squeak." After twenty-four hours, they have lost them entirely. They still taste amazing like all cheese, but they are not fresh cheese curds any more—they are just boring, insufficiently aged cheese. No ordinary shipping method is sufficiently fast to preserve their flavor intact. Cheese curds in cuisine, or cooking, are the solid parts of soured milk either eaten alone or used in various regional dishes, mostly in Canada and the northeastern and midwestern United States. They are sometimes referred to as "squeaky cheese".

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