Soft, mild fresh curd drained from whey and eaten warm with salt or honey, the day’s work of the dairy. Children and invalids eat curds for their ease of digestion; a cheesemaker’s household consumes curds as byproduct of cheesemaking. They spoil quickly in warm weather but are kept cool in cellars for days, served with bread or as a course at table.
Curds
Soft fresh curd drained from whey; eaten warm with salt or honey.