How to Make Squeaky Cheese Curds Just Like Beecher's

There are a few things every Seattleite loves. The long summer days, for one. The glistening waterfront, framed by spectacular snowcapped mountains, for another. And Beecher's Flagship, the sharp cheddar cheese made just up the brick road from us in Pike Place Market. Owned by entrepreneur and all-around nice guy Kurt Beecher Dammeier, Beecher's also sells fresh, squeaky cheese curds, byproducts of its beloved Flagship. And frankly, we're a little obsessed with those things. 

They sort of pop in your mouth when you bite them, then dissolve into creamy goodness. And Beecher's has mastered the squeak, that distinct sensation on your teeth that distinguishes a first-rate curd. We've been making curds for years, and so we wondered: Could we make some ourselves that rivaled Beecher's for squeak? So we got to work and invited Dammeier to come by the kitchen, taste our curds, and give us advice on how to improve them. Watch the video to see the delicious and seriously squeakyresults!