Cheese curds have long been a favorite snack of Wisconsinites, but not everyone in the world gets the same experience. By the time people out of state get the tasty treat the curd has already lost its squeak and freshness. Dr. Rani Govindasamy Lucey with the Center For Dairy Research is working to solve that issue. She explains how they teamed up with the audiology department to be able to find a way to measure the squeak of a curd during chewing and how they are looking at the makeup of the curd to reimagine the treat. The hope of the project is to be able to make the curds last longer so everyone can enjoy the same freshness as Wisconsinites, as well as boost economic profit for Wisconsin farmers and processors.