> >Cheese curds themselves are made, I believe, as an
> >intermediate step in the cheesemaking process
> They're "new" cheese, before it's pressed and cut into blocks.
Indeed. Take some milk, and separate it somehow (usually by
adding rennet). The curds are the lumpy bits that will be moulded
into blocks to be sold as cheese after some amount of aging.
The liquid that is left behind is the whey.
So now you know what "curds and whey" is. Would you eat it?
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