Tempe may be worlds away from cow country, but farm-fresh cheese is closer than you'd expect. Milk from around the state is trucked to the United Dairymen of Arizona processing plant daily to be pasteurized and packaged, and the leftovers are turned into tasty cheese that's sold on site in the Milk 'n' More Store. The store's crowning glory is its cheese curds, the traditional Midwest snack that squeaks in your mouth like a chew toy. How's it made? Milk from the plant is dumped into 7,000-gallon vats and mixed with rennet. The solidifying cheese is then gathered out of the mixture with a rake and cut into bite-size pieces. Milk 'n' More's curds are made daily in plain and jalapeño varieties. If they get stale a few days after opening, just pop 'em briefly in the microwave and you'll have a soft, cheesy treat that doesn't need to be fried to taste good.