No food dyes

Hansen's Dairy cheese curd stacking cheddaring

Cheese curds are made twice weekly in our on-farm creamery. Hansen’s curds are white because we don’t add food dye to make them yellow.

Squeaky good

Hansen's Dairy cheese curd filling

Cheese curds are a very fresh cheddar cheese and are best consumed the day they’re made. The mark of a fresh cheese curd is when it squeaks in your mouth!

Six flavors

Hansen's Dairy cheese curds flavors red pepper

Hansen’s curds are available in 12-ounce bags and 4-pound bags. We make six flavors: plain mild cheddar, spicy red pepper, ranch, dill, bacon and buffalo. 


Check out exactly how Hansen’s cheese curds are made!


What are cheese curds?
A cheese curd is just the first step in making cheddar cheese. The curds are made from heating a mixture of whole milk, a culture and vegetable rennet. After the curds have formed, the whey is drained and salt is added. Cheese curds are best eaten fresh. After a week or so, they are no longer considered cheese curds, just a cheese “chunk”, as the aging process has begun.

How long do cheese curds keep?
Curds can be kept at room temperature for about 24 hours before they begin aging. They are good in the fridge for about a week. To bring back the squeak, warm curds on a microwave-safe plate for 10-15 seconds. They are still edible in the fridge for up to three weeks. If any mold grows, it can be safely removed. They can be frozen in a deep freezer for up to six months.