Cheese curds that go into poutines squeak when they are fresh (when you are eating them), what makes them squeak? Why does the squeak leave as the freshness does ?
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To understand why cheese curds squeak, we have to take a closer look at the building blocks of cheese: proteins! On a microscopic level, cheese curds are made up of proteins that are bound together with calcium. When you bite into a cheese curd, this protein and calcium structure rubs against the enamel on your teeth, making a squeaking sound.
If your cheese curds don’t squeak, don’t panic! Cheese curds only stay squeaky for a few days at peak freshness. After a few days, the calcium-protein bonds that cause the squeakiness begin to break, thus ending the squeak-fest. This doesn’t mean that your cheese curds have gone bad, though. The squeak factor of cheese curds does not have any bearing on the taste.
https://www.wisconsincheese.com/the-cheese-life/article/147/squeak-freak
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