Full of whimsy and the stuff of smiles, she rolls on her back and twists, pawing at the air and the fancy only she can see. We should all know such content.

For Sheree, and others unfamiliar with a cheese curd:



In the foreground are the garlic dill curds I bought at the Farmer's Market and behind, the jalapeño. These little guys are not, perhaps, spread the country over because (other than the fact that not everyone has the same steamy love affair going on with cheese as we have) cheese curds loose their freshness very fast, and the initial "cheese curd-ness" goes away—namely, the squeak—within 25 hours of production. Their texture is a little rubbery I'd say, and they're generally mild in flavor (except if you buy jalapeño altered ones, I suppose).

From my Google queries, it seems to be that Wisconsin and Canada (Quebec) are the main areas of availability for fresh cheese curds...now, deep fried, well, I think they're everywhere. Most people don't care if their little breaded ball of melted cheese squeaks against their teeth—making the unhealthier cousin much more marketable.