Calories in Cheese Curds

Calories in Cheese Curds

170 CALORIES per oz

There is no one-size-fits-all answer to the amount of calories in cheese curds. The answer will vary depending on the type of cheese they are made from, the method of preparation, and the serving size. However, a general rule of thumb is that cheese curds have around 170 calories per ounce.

Cheese curds are a staple of many Canadian and American kitchens, and for good reason. They are versatile, delicious, and can be used in a variety of ways.

What are cheese curds?

Cheese curds are essentially curdled milk that is often used to make cheese.

The curds are made by heating milk until it thickens and forms clumps, then stirring in a coagulant (usually rennet).

The curds are then formed into balls and allowed to rest before being cut into small pieces and heated again.

This process creates a cheese that is firm and has a smooth, creamy texture.

American Cheese 1 slice (21 g) 31 cal
Applewood 1 slice (20 g) 82 cal
Asiago Cheese 1 oz. (28.35 g) 110 cal
Babybel 1 piece (21 g) 70 cal
Blue Cheese 1 oz. (28.35 g) 99 cal
Brie 1 slice (30 g) 100 cal
Camembert 1 slice (30 g) 90 cal
Cheddar 1 slice (22 g) 89 cal
Cheese Fondue 1 packet (400 g) 912 cal
Cheese Spread 1 tbsp (15 g) 44 cal
Cheese Whiz 1 tbsp (33 g) 91 cal
Chester 1 oz. (28.35 g) 108 cal
Colby Cheese 1 cup (132 g) 520 cal
Colby-Jack Cheese 1 cup (132 g) 520 cal
Cottage Cheese 1 cup (210 g) 206 cal
Dutch Cheese 1 oz. (28.35 g) 110 cal
Edam Cheese 1 package (198 g) 707 cal
Emmentaler 1 slice (25 g) 89 cal
Feta 1 oz. (28.35 g) 74 cal
Fontina 1 slice (30 g) 117 cal
Fresh Mozzarella 1 slice (28 g) 78 cal
Gjetost 1 package (227 g) 1058 cal
Goat Cheese 1 oz. (28.35 g) 102 cal
Gorgonzola 1 oz. (28.35 g) 98 cal
Gouda 1 package (198 g) 705 cal
Grated Parmesan 1 tsp (5 g) 22 cal
Grilled Cheese 1 piece (83 g) 291 cal
Gruyere 1 slice (25 g) 103 cal
Halloumi 1 oz. (28.35 g) 90 cal
Havarti 1 slice (28 g) 104 cal
Italian Cheese 1 serving (30 g) 119 cal
Jarlsberg 1 oz. (28.35 g) 99 cal
Maasdam Cheese 1 slice (18 g) 62 cal
Manchego Cheese 1 serving (28 g) 90 cal
Monterey 1 cup (132 g) 492 cal
Monterey Jack Cheese 1 cup (132 g) 492 cal
Mozzarella 1 slice (28 g) 78 cal
Muenster Cheese 1 slice (28 g) 103 cal
Neufchatel 1 package (85 g) 215 cal
Parmesan 1 tsp (5 g) 22 cal
Pecorino 1 tbsp (5 g) 19 cal
Provolone 1 slice (28 g) 98 cal
Raclette Cheese 1 slice (25 g) 89 cal
Ricotta 1 cup (246 g) 428 cal
Romano 5 package (142 g) 550 cal
Roquefort 1 oz. (28.35 g) 103 cal
Sheep Cheese 1 oz. (28.35 g) 102 cal
Soft Cheese 1 oz. (28.35 g) 75 cal
Stilton Cheese 1 oz. (28.35 g) 110 cal
String Cheese 1 stick (28 g) 70 cal
Swiss Cheese 1 slice (25 g) 95 cal
White Cheddar 1 cup (132 g) 532 cal
Wisconsin Cheese 1 oz. (28.35 g) 109 cal

INGREDIENTS
2 pounds cheese curds
1½ cups buttermilk
1½ cups flour
1 teaspoon baking soda
2 teaspoon garlic salt
1 egg, room temperature
1½ quarts canola oil, or more depending on the size of your pan
INSTRUCTIONS
Heat oil to 375 °F. Use a thermometer to continually monitor the heat of the oil.

Whisk together buttermilk, flour, baking soda, garlic, salt, and egg until smooth.

Coat 8-10 cheese curds with batter.

One at a time, add the batter covered cheese curds into the oil.

Cook for several seconds, until golden brown and then remove and drain on a paper towel.

Repeat with remaining cheese curds.