The squeak of a fresh cheese curd is as popular as it is elusive, it's gone after about a day after they're made. This makes obtaining squeaky cheese curds a matter of fortuitous timing. But with the help of an unstirred sous vide bath, such as one from SousVide Supreme, you don't have to delay gratifying your squeaky curd fix any longer.
Perfecting the squeak, however, requires more than just fresh curds. The secret is a technique called cheddaring that forms a curd held together with long, elastic proteins. Cheese scientists have discovered that it's these fresh, elongated protein strands rubbing against the enamel of your teeth that is the real source of a cheese curd's squeak.
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