Artisans often produce small batches of stirred-curd cheeses to preserve unique textures and flavors.

For breakfast, I topped my toast with stirred curd cheese and honey.

At the farmers' market, I bought a wheel of stirred-curd cheese to spread on warm bread.

At the farmers' market, we sampled several artisanal stirred curd cheeses and I was surprised by how different their textures were.

She watches nervously as the milk curdles in the warm sun.

The milk was curdling in the heat, so we tossed it out.

The curdling of the milk in the abandoned refrigerator filled the kitchen with an unmistakable sour smell.

The milk curdled after I accidentally left it on the counter overnight.

We couldn't cook with the curdled milk, so we had to make a fresh batch.

The chef commented on the curdiness of the sauce before deciding to strain it.