Cheese curds are small, solid pieces of curdled milk that are formed during the cheese-making process. They are created when milk is coagulated using rennet or an acid, causing the proteins to clump together. The remaining liquid, known as whey, is drained away, leaving behind the curds. Cheese curds can vary in texture and flavor, depending on the type of milk used and the cheese-making techniques applied. Often associated with Wisconsin, cheese curds are enjoyed fresh, with a mild flavor and a slightly rubbery texture. They can be eaten as a snack, added to dishes like poutine, or fried for a crispy treat. Cheese curds are best when consumed shortly after production, as they have a unique squeaky texture when bitten into.