There’s something incredibly satisfying about cheese curds. Whether you enjoy them fresh out of the package, gently warmed in a skillet, or layered into a salad or snack board, they offer a mild, clean flavor and tender bite that’s hard to resist.
Made using traditional farm cheese methods, cheese curds are the earliest form of cheese—formed right after milk is cultured, heated, and the curds separate from the whey. They’re not aged, waxed, or pressed like other cheeses. That’s what gives them their soft, squeaky texture and light, milky flavor.
At their best, cheese curds are all about freshness. The closer they are to the source—the dairy, the cows, and the creamery—the better they taste. That’s what makes Michigan fresh curds and farmers cheese like those from Andrulis such a standout: they’re made close to the land, with a respect for real ingredients.
Cheese Curds History: From Old-World Dairies to Midwest Tradition
The history of cheese curds stretches back centuries, possibly millennia, to a time when milk was preserved out of necessity rather than preference. Long before refrigeration or industrial cheesemaking, early dairy farmers in Europe discovered that milk, when left to sour naturally or gently heated, would separate into curds and whey. This basic transformation became the foundation of nearly every cheese we know today—and cheese curds were the very first step.
Across Europe, particularly in regions like the Baltics, Central Europe, and the British Isles, curds were regarded not just as a byproduct, but as a valuable food in their own right. They were mild, nourishing, and incredibly versatile. In Baltic and Eastern European traditions, fresh curds were eaten warm right from the cloth, pressed into soft blocks to firm slightly, or blended with herbs, garlic, or caraway seeds for added flavor. On farms, cheese curds were often eaten the same day they were made—paired with dark bread, pickled vegetables, or seasonal fruit.
As immigrants brought their cheesemaking knowledge to North America, curds took on a new life—especially in the Midwest, where states like Wisconsin and Michigan became hubs of dairy farming. These regions embraced the old-world styles of farm cheese and adapted them to local milk and community-based dairies. In Michigan, where Eastern European heritage remains strong, curds remain closely tied to cultural identity and family tradition.
Over time, fresh cheese curds became something of a delicacy—prized for their freshness, mild flavor, and distinctive squeak when bitten. Today, they’re often eaten plain, lightly pan-fried, or added to salads and snack trays. But at their core, cheese curds have changed very little: they’re still made from fresh milk, still handled gently, and still enjoyed close to home.
What connects these curds across generations and borders is their simplicity. They require no aging, no chemicals, and no marketing gimmicks. Just milk, time, and care. That’s why farm cheese and fresh curds continue to endure—not just as a food, but as a reminder of where food comes from, and how good it can be when we let it stay simple.
A Michigan Favorite: Chive Cheese and Everyday Tradition
Among the many fresh cheese varieties made across the Midwest, chive cheese stand out as a flavor that’s both familiar and comforting. Mild, creamy curds combined with the gentle bite of fresh chives create a blend that feels right at home on everyday tables—whether served as a snack, side, or part of a light meal.
The appeal of chive-infused cheeses isn’t new. In many farming regions of Europe, it was common to mix fresh herbs like chives, dill, or garlic into young cheeses during spring and summer, when the herbs were most flavorful. The result was a cheese that tasted like the season—fresh, bright, and full of life.
In Michigan, this tradition found fertile ground. With its deep agricultural roots and a strong presence of Eastern European and Baltic communities, the state has long valued fresh dairy and homegrown ingredients. Chive cheese have become a modern take on an old practice—bringing together local milk and a classic herb in a way that feels both nostalgic and fresh.
At Andrulis, Chive Cheese Curds are handcrafted in small batches, using milk from Michigan farms and real chopped chives—never artificial flavoring. The result is a cheese curd that’s simple, clean, and full of subtle flavor. Whether served cold as part of a snack tray or paired with fresh bread and vegetables, these curds offer a straightforward pleasure that fits any occasion.
For many, they’ve become more than just a snack—they’re a go-to favorite that bridges everyday eating and small moments of comfort, rooted in both local pride and timeless tradition.
Recipes Using Cheese Curds: Two Fresh Salads to Try
Cheese curds are more versatile than many people realize. Their mild flavor and soft texture make them an excellent addition to fresh salads—adding protein, richness, and a satisfying bite without overpowering the other ingredients.
Here are two easy recipes using cheese curds, perfect for spring and summer gatherings.
1. Cucumber Salad with Chive Cheese Curds
Ingredients:
- 1 cup Andrulis Chive Cheese Curds
- 1 large English cucumber, thinly sliced
- 2 tablespoons chopped fresh dill
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Fresh ground pepper to taste
Instructions:
- In a serving bowl, layer cucumber slices and cheese curds.
- Sprinkle chopped dill over the top.
- Whisk together olive oil and vinegar, then drizzle over the salad.
- Toss gently to coat.
- Add a few turns of fresh ground pepper and chill for 10–15 minutes before serving.
Why it works:
The mild oniony flavor of the chive curds blends perfectly with the fresh cucumber and dill, creating a crisp, herbaceous salad that feels light but satisfying.
2. Spicy Jalapeño Cheese Curds and Avocado Salad
Ingredients:
- 1 cup Andrulis Jalapeño Cheese Curds
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- ¼ red onion, finely sliced
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt to taste
Instructions:
- In a large bowl, combine diced avocado, cherry tomatoes, and sliced red onion.
- Add cheese curds.
- Drizzle with olive oil and lime juice.
- Gently toss to mix without breaking the avocado pieces.
- Season lightly with salt and serve immediately.
Why it works:
The creamy avocado and sweet tomatoes balance the gentle heat from the jalapeño curds, making this salad bright, bold, and refreshing without feeling heavy.
Protein in Cheese Curds: A Naturally Powerful Snack
Cheese curds aren’t just delicious—they’re also naturally rich in protein, making them a smart snack for anyone looking to eat more mindfully.
A typical 1-ounce serving of cheese curds contains around 5 to 7 grams of protein, along with calcium and other essential nutrients. Because they’re made from whole milk and aren’t overly processed, the protein in cheese curds is clean and readily absorbed—ideal for supporting energy, muscle repair, or just keeping hunger at bay between meals.
They also contain far fewer carbs and additives than many protein bars or packaged snacks. That’s why curds are a favorite not just in home kitchens but in lunchboxes, gym bags, and on-the-go snack packs across the Midwest.
At Andrulis, every batch of cheese curds starts with local Michigan milk and includes nothing unnecessary—just real food, real protein, and real satisfaction.
Among Cheese Curds Brands, Andrulis Stands Apart
When people talk about great farmers cheese brands, they often think of tradition. Of small dairies. Of real milk and time-tested recipes. Andrulis delivers on all of that—and more.
Founded in 1940, Michigan Farm Cheese Dairy has been making Andrulis Farmers Cheese for over 80 years. Inspired by Baltic-style cheeses, their process follows an old-world recipe with premium ingredients and zero shortcuts. Each batch is handcrafted, using only all-natural milk, gentle cultures, and traditional methods that preserve the flavor and character of the original cheeses from Lithuania.
Now, Andrulis is also crafting cheese curds—another time-honored favorite with deep roots in small dairy traditions. Their new curds are made with the same attention to freshness and authenticity, offering a satisfying texture and clean dairy flavor that reflect their commitment to honest ingredients and simple processes.
Among all the farmers cheese brands on the market, Andrulis continues to carry the legacy of small-batch, Baltic-style cheesemaking into the modern era—one carefully crafted block at a time.
Where to Buy Fresh Local Michigan Cheese
Wondering where to buy a local cheese that’s fresh, kosher, and made with care?
You can find Andrulis Farmers Cheese and Cheese Curds online, shipped directly from their Michigan dairy. Whether you’re looking for a plain block, caraway-infused, or fruit varieties like strawberry or cherry, every product is made with all-natural ingredients and delivered fresh from the source.
Shopping directly from trusted producers ensures you’re getting cheese that hasn’t sat on a shelf or been overly processed for long shelf life. Instead, it’s the real thing—made from milk, not marketing.
Conclusion: Cheese Curds with Purpose
Cheese curds might be simple—but they’re far from ordinary. Behind every bite is a tradition of care, simplicity, and respect for ingredients. From the earliest days of cheesemaking to the coolers of today’s local dairies, they’ve remained a staple for a reason.
Whether you enjoy a handful with lunch, stir them into a salad, or share them on a snack tray, cheese curds offer a taste of something real. And with cheese traditions running deep in Michigan and across the Baltics, there’s heritage in every curd.
Andrulis keeps that heritage alive—with fresh, small-batch cheeses made the old way.
Not because it’s trendy—but because it still tastes better that way.