Cheese curds are the fresh curds of cheddar cheese. They are generally available in retail stores operated at cheese factories in Wisconsin (and perhaps in other dairy states) and throughout the province of Quebec in Canada.

They are little-known elsewhere, because they must be eaten absolutely fresh, within hours of manufacture. After twelve hours, even under refrigeration, they have lost much of their "fresh curd" characteristics, particularly the "squeak." After twenty-four hours, they have lost them entirely. They have not become unwholesome or distasteful, but they are not fresh cheese curds any more—they are just boring, insufficiently aged cheese. No ordinary shipping method is sufficiently fast to preserve their flavor intact.

Fresh curds are yellow-orange in color, roughly the size and shape of peanuts or, perhaps, Cheetos. The flavor is a mild, delicious, "fresh-dairy" taste, like very fresh cottage cheese. The texture and mouth feel is unique. They have about the same firmness as cheese, but have a springy or rubbery texture, rather than the yielding, clay-like texture of cheese. Fresh curds squeak against the teeth when bitten into. This squeak is perhaps the defining characteristic of fresh cheese curds. They are somewhat salty and have the same addictive, greed-inspiring charactistics as other salty snacks, although they are cool and moist rather than being dry and crunchy.

Deep-fried cheese curds are sometimes served as appetizers in restaurants or at carnivals and fairs.

Cheese curds are a primary ingredient in the French-Canadian dish Poutine.