A visitor from Wisconsin brought me 3 packages of cheese curds that were fresh the day she bought them, but not 4 days later when she gave them to me. The use-by dates are several months away.
I sampled one package - meh cheddar, nothing special. Will these melt smoothly enough to be used for mac&cheese? If so, should I grate or shred them in the Cuisinart first? My M.O. for M&C is to make it with a combination of whatever cheeses I have on hand, and I do have some Dubliner and Parmesan to perk up the sauce. I don't need any recipes per se, just how to handle the cheese curds.