Cheese curds are small, solid pieces of curdled milk that form 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. These curds can be enjoyed fresh or fried, and they have a mild, slightly tangy flavor. Often associated with Wisconsin cuisine, cheese curds are a popular snack and are commonly used in dishes like poutine, where they are topped with gravy and fries.