I got some of these, and made quesadilla with part of the package.
It was almost great, except it was way too salty.
Any idea what I can do with the rest that will tone down the saltiness?
I have only eaten them on their own. I suppose you could make poutine with ‘em, but I eat them (squeaky) fresh.
I’ve used them in omelets, but I pretty much use anything in omelets.
If I had garlic cheddar curds that were too salty to eat more directly, I’d add them to another dish that would benefit from the saltiness, as the others have said.
Probably easiest to make a pot of mashed potatoes, but use a touch less salt and half and half than normal, then when done, stir in the curds. Garlic, cheddar cheesy mashed potatoes? Triple win. And the every so slightly less creamy and salty would allow the integrated curds to stand out a bit (but I would only drop the cream and salt by about 10% or so, lest the potatoes become too dry and bland).