Folks from Wisconsin proudly go by the name Cheeseheads. Indeed, the state leads the nation in cheese-making, producing some 2.5 billion pounds of cheddars, mozzarellas, muensters and more a year.
So it's no wonder that a cheese by-product, little known outside of the Midwest, would be one of Wisconsin's very favorite homegrown dishes.
Behold the mighty cheese curd.
Simply put, cheese curds are little randomly shaped "nuggets" of cheese, usually cheddar. Cheesemakers at Wisconsin's many cheese factories process and press the curds into the more familiar "block" of cheese.
To read the rest of the story, please go to: USA Today