Know what’s on your plate
Cheese curds
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 375 kcal —
- Protein 23 g 45%
- Carbohydrate 2.5 g 1%
- Fat 31 g 39%
- Saturated fat 20 g 100%
- Fibre 0 g 0%
- Sugars 0.5 g —
- Sodium 701 mg 30%
- Cholesterol 106 mg 35%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0 mg 0%
- Vitamin D 0.14 µg 1%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0.42 mg 32%
- Niacin (B3) 0.08 mg 0%
- Vitamin B6 0.03 mg 2%
- Folate (B9) 4 µg 1%
- Vitamin B12 1.2 µg 51%
Minerals
- Calcium 730 mg 56%
- Iron 1.2 mg 7%
- Magnesium 26 mg 6%
- Phosphorus 473 mg 38%
- Potassium 88 mg 2%
- Zinc 3.2 mg 29%
- Copper 0.04 mg 5%
- Manganese 0.02 mg 1%
- Selenium 26.9 µg 49%
Similar foods
Questions about Cheese curds
Why do cheese curds squeak when you eat them?
Fresh curds squeak as their springy protein structure rubs against your teeth. The squeak fades as they age, so it is often a sign they are fresh.
How do you make cheese curds squeaky again?
Let refrigerated curds sit out briefly until they are no longer cold; cold curds tend to lose their squeak. Gentle warming can help, but avoid heating them until they melt.
Do cheese curds melt well?
They soften and stretch when heated but often keep their shape rather than melting into a smooth sauce. For poutine, put fresh curds over hot chips and pour over hot gravy so they soften without disappearing.
Can you freeze cheese curds?
You can freeze them in an airtight container, but thawed curds may be crumbly and lose their fresh squeak. Thaw them in the fridge and use them in cooked dishes such as poutine or a baked casserole.
How do you fry cheese curds without them leaking?
Chill the curds first, coat them in seasoned flour and batter, then fry small batches at about 175 °C until golden, usually 1–2 minutes. Drain and serve straight away; if the oil is too cool, the coating can become greasy before it crisps.
What can you use instead of cheese curds in poutine?
Low-moisture mozzarella is a practical substitute: cut it into small cubes and scatter it over the chips before adding hot gravy. It stretches more than curds and lacks their characteristic squeak.
How are cheese curds different from cottage cheese?
Cheese curds are usually firm, springy pieces that can squeak when fresh; cottage cheese is a moist mixture of loose curds and cream or milk. Cottage cheese has 98 kcal and 11.1 g protein per 100 g, compared with 375 kcal and 23 g protein in cheese curds.
Source: Canadian Nutrient File 7745 · per 100 g · carbohydrate per EU label, fibre excluded
