After enzymes have been added to fresh milk and allowed to set up the whey is drained off leaving beautiful fresh curds behind. It’s these curds that are then pressed together to create cheese. At Face Rock, we make sure to pull some of these curds aside for our customers so they can enjoy one of the most delightful treasures we’ve ever tasted– Fresh Cheese Curds!We are proud to announce that our Garlic Cheese Curds took 1st place at the American Cheese Society’s 2013 Competition. Try these unbelievably fresh curds and taste what the rave is all about!Curds are best when served at room temperature or slightly warmed (5 – 10 seconds in the microwave would do it!) Enjoy them battered and fried, chopped up and mixed into soup or simply as a snack on their own!
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