Cheese curds

Also: squeaky cheese, fromage en grains, curds

Cheese curds are the small, irregular pieces of fresh curd made during cheddar making, taken from the vat after milling and sold before they are pressed into blocks. They are mild, salty and springy, and when very fresh they squeak as you bite them, because long strands of protein rub against tooth enamel. The squeak fades within a day or two, especially if the curds are refrigerated. Wisconsin and Minnesota eat them plain or battered and deep-fried, and in Quebec they are the essential ingredient of poutine, melted slightly by hot gravy over chips. They are made wherever cheddar is, but are mostly a North American speciality.

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