Curd products vary by region and include cottage cheese, curd cheese (both curdled by bacteria and sometimes also rennet), farmer cheese, pot cheese, queso blanco, and paneer. The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word curdled is generally used.
In England, curds produced from the use of rennet are referred to as junket, with true curds and whey only occurring from the natural separation of milk due to its environment (temperature, acidity).
Cheese curds, drained of the whey and served without further processing or aging, are popular in some French-speaking regions of Canada, such as Quebec, parts of Ontario, and Atlantic Canada. In Quebec, eastern Ontario and the eastern provinces such as New Brunswick, cheese curds are popularly served with french fries and gravy as poutine. Curds are also typical of some Germanic-descent regions such as historic Waterloo County in Ontario.
In some parts of the Midwestern U.S., especially in Wisconsin, they are breaded and fried, or are eaten straight.
In Turkey, curds are called keş and are very commonly used as an aphrodisiac and for breakfast served on fried bread and are also eaten with macaroni in the provinces of Bolu and Zonguldak.
In Mexico, the chongos zamoranos is a dessert prepared with milk curdled with sugar and cinnamon.
Albanian gjiza is made by boiling whey for about 15 minutes and adding vinegar or lemon. The derivative is drained 3 to 4 times with a napkin or piece of cloth and salted to taste. Gjiza can be served immediately or refrigerated for a couple of days.
In India, curd is often taken with rice or after meals.