If cheese is at the top of your ‘favorite food list’, then you must carefully (and I mean, thoroughly) read this article. Cheese curd is yet another variety to the ever growing number of cheese by-products. But before tasting this delectable food, let us first know how it came to be and why it’s here to stay.
Cheese is believed to be discovered by an unknown nomad. This nomad lived in the Middle East and was, as legend would say, on his way to a very long journey. He prepared for it by pouring in lots of milk in a saddlebag. Unfortunately for him (and fortunately for cheese-lovers out there), the milk curdled after several hours of riding under the sun. What was supposed to be milk turned into white curds with liquid!
The science behind this is, the saddlebag has an enzyme (rennin) that causes coagulation. The rennin enzyme can be found in the bag because it is made from the stomach of young cows. Well, the rest as we all love to say, is history.
Cheese curds, although believed to have existed much earlier, were reportedly discovered by accident by some cheese scientists (UW) in their attempt to create a pure cholesterol product...
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