Cheese Curds 101

If you’re not from the Upper Midwest or Canada, you may not be familiar with cheese curds, either cold or fried. Turning to the authoritative source of everything, sure enough Wikipedia had something to say about cheese curds.

The Basics
“Cheese curds are the fresh curds of cheese, often cheddar. They are generally available in retail stores operated at cheese factories throughout the countries of Canada and the United States.”

In The Raw
“Cheese curds are little-known in locations without cheese factories, because they should ideally be eaten within hours of manufacture. Their flavor is mild with about the same firmness as cheese, but has a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, which some would say is their defining characteristic.”

In the raw, the squeak makes or breaks the curd experience. Having been raised by family from Sconnie country or the dairy state, I can tell you freshness is key to the quality and squeak. Even buying and tasting cold curds in Minneapolis that claim to have Wisconsin origins, they end up being dry, disappointing and squeakless. Nothing fresh or fun about dry curds.

On the other hand, traveling to Door County I fell in love with the curd trying different types from slightly salted to garlic and dill. It was a beautiful thing.

Fried Curds
“In Wisconsin, Minnesota, Upper Michigan, South Dakota, Northern Illinois, and Iowa, deep-fried cheese curds are often found at carnivals and fairs, and often local non-chain fast food restaurants and bars. Deep-fried cheese curds are covered with a batter, like that used for onion rings, or are breaded and placed in a deep fryer.”  

In Minnesota, whether it be a bar in Northeast Minneapolis, the state fair or at a St. Paul Saints game, fried curds are where it’s at.  Beer-battered crispy gooey goodness served piping hot with ranch dressing or other dip. It’s a heavenly delight to which the experience of even the best mozerella sticks pales by comparison.