(WKOW) -- Whether you like them squeaky or fried, cheese curds are a Wisconsin staple. But the work that goes into getting that iconic squeak isn't as well known. First, cheesemakers warm up a vat of ...

When cheese is manufactured, the milk is clotted and some of the water removed. You end up with a curd, a tough structure in which the proteins in the cheese form a mesh. That mesh is held together ...