Cheese curds start off with fresh pasteurized cow milk. Rennet is added until the cheese becomes curds and whey (early stages of the curds) The mixture will be then cooked and the whey is released from the curd. Characteristics: A white all-natural cheese. It has the same firmness of the cheddar cheese but with a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into.