Cheese curds are bite-size solid parts of soured milk either eaten alone or used in regional dishes, especially in Canada and United States. The formation of curds is always part of the cheese making process. But “cheese curds” are a product unto themselves, 1 to 3-inch pieces of cheese with a mild and cheddar-like flavor and slightly rubbery texture that squeaks when you bit into it. For this reason, cheese curds are also called “squeaky cheese.” They lose their squeaky texture after twelve hours or so, even if they are refrigerated. Cheese curds are mild, salty to taste, but the flavor can differ depending on how it is made. They display the same firmness as cheese but with an added springy or rubbery texture. Most varieties are naturally uncolored, as it doesn’t require artificial coloring. Cheese curds are made during the process of making cheddar cheese. Like cheddar, the color can be white, yellow or orange. Cheese curds are considered a specialty of Wisconsin and Quebec. Cheese curds are usually sold at the site where they’re made since they are best eaten very fresh.