Get your Cheesehead hat on and make some delicious, crispy Cheese Curds!
If you love football and follow all the teams in the NFL, then you know Green Bay Packer fans are known as Cheeseheads (and they have those wedge-shaped replicas of cheese hats that live up to their name). Why? Because Wisconsin is the number-one producer of cheese in the United States. Last summer, I went to Wisconsin, to Milwaukee to be exact, in order to visit their spectacular art museum and public market. But, full transparency: the main thing that I really wanted to do in Milwaukee was eat cheese curds.
And I did. So many times. You can get these deep-fried morsels of fresh cheese all over that city, and it’s a good thing. I literally ordered them as a side to every single meal I ate in Milwaukee, including breakfast: they are that delicious. Bite-sized pieces of unaged cheese, curds have a mild, almost milky flavor that is slightly salty and slightly sweet. They are also famous for what is called the “squeak”—their springy texture that virtually squeaks when you bite into them. You can eat them fresh, but deep-fried to a golden brown, as in our recipe, cheese curds are truly a life-changing eating experience.
So it’s a good thing they’re so easy to make (because you’re going to want to make them all the time). One of the things that gives these cheese curds such amazing flavor is the buttermilk in the batter. Its bright tanginess infuses the coating, which will get irresistibly crisp when fried. That first bite—the perfect crunch down into the springy squeak—and you’ll be hooked on cheese curds forever.
One of the very best ways to eat cheese curds is right out of the package when you get them because they are so fresh. So if you want to eat a few before battering and frying them for this recipe, we highly recommend dipping them into this Honey-Mustard Dressing.
How Are Cheese Curds Made?
When milk is heated to make cheese, the solid pieces that separate from the liquid whey are the curds, named as such because they’re produced when the milk curdles. Cheesemakers press or mold the curds together and age and culture them until they become cheese (this is a very oversimplified description of cheesemaking, but you get the picture). However, those fresh, unaged curds are delightfully eatable on their own, as well as battered and fried, as in our recipe. Most of the curds we have in North America come from the process of making cheddar (and, like cheddar, can be yellow, orange, or white), but curds are part of the process of making any type of cheese.
How Do I Store Leftovers?
Cheese curds are best eaten straight out of the deep fryer, but the fried and cooled curds can be stored in an airtight container. They’ll keep this way in the refrigerator for up to 3 days. To freeze them, place the curds on a baking sheet and freeze for 2 hours. Once frozen, place them in an airtight container or a freezer-safe bag, and they’ll keep for up to 3 months.
Serving Suggestions
Like any beloved deep-fried snack, cheese curds are delicious dipped in all kinds of sauces, though Ranch Dressing is a fan favorite. I happen to love them dipped in Pesto or Tomato Sauce, too.
But possibly the greatest way to eat cheese curds is in their starring role in the famous Canadian dish, poutine. Super crispy French Fries are topped with cheese curds and then covered in hot Gravy. Poutine is one of the most delicious concoctions on the planet (if you know, you know). Generally, poutine calls for the fresh curds, but wait until you see how that dish is catapulted to even greater heights when you use the fried cheese curds in our recipe. And if you want to make your poutine even better, add some Shredded Chicken or Shredded Pork. You’ll thank me later.
Cheese Curds
Ingredients
- 1 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup cold buttermilk
- 1 pound cheese curds
- Oil for frying, about 2 quarts vegetable or canola oil
- Preferred dipping sauce for serving
Instructions
- In a medium bowl, whisk together the flour, baking powder, garlic powder, and salt.
- In a small bowl, beat the eggs and buttermilk together. Pour this mixture into the dry ingredients and stir until smooth.
- Dip a few cheese curds at a time into the batter, ensuring they are fully coated.
- In a deep fryer or large heavy pot, heat about 2 inches of oil to 375°F.
- Carefully place the coated cheese curds into the hot oil. Fry in batches for 1 to 2 minutes, until golden brown.
- Remove the fried cheese curds with a slotted spoon and drain on paper towels. Serve warm with your preferred sauce.
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