Cheese curds are a Wisconsin delicacy. When making cheddar, the curds are repeatedly cut, stacked, pressed and recut. When curds are the final products, rather than forming blocks or wheels, the cheese is cut into bitesize pieces and tossed with salt. Many people clamor to obtain cheese curds that have never been refrigerated to enjoy the curds squeaking as the eat them, however, one can simply let refrigerate curds warm to room temperature again to enjoy their squeak. Most any cheese curd will do for this pairing; Cedar Grove curds are named here to provide context for the tasting notes and because they are delicious.
| Aroma/Flavor: medium-low whole milk and briny aroma, low salty milky flavor finishes with a light tartness. aftertaste of rich milk supported by very low saltiness and tartness |
| Texture: dense, dry and squeaky |
| Impact: low |
| Pairing: The carbonation in the beer cuts the rich milk flavors and the light sweetness counters the salt and tang, allowing the next curd to seem like the first curd. The beer becomes maltier with a pronounced fresh sweet corn flavor after a curd as the hop flavor and bitterness is lost against the salty tang. The tartness of the curd persists and blends with the aftertaste of the beer. |
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