Cheese curds are a by-product of cheese making that can be used in dishes or eaten on their own. In Wisconsin, they are a deep-fried delicacy enjoyed at festivals and sporting events. The fresher the curds, the better they taste, and they are a regional delicacy that cannot be found in chain restaurants. French Canadians have their own version called poutine. Cheese curds can be seasoned with herbs and spices or served with sauce, meat, or vegetables.
The definition of cheese curds depends on who is giving it. Someone with a culinary background will explain that curds are a by-product of cheese making that can be incorporated into a number of dishes or served on their own. Someone from Wisconsin, however, will explain that cheese curds are a deep-fried delicacy that is especially popular at football games and festivals. Both will agree that the best cheese curds are the freshest because the curds lose their unique texture and flavor within a matter of hours.
The best curds are produced in regions with a number of dairies and can be found at festivals, sporting events and bars that pride themselves on offering the best of the best. There’s no point in looking for them in chain restaurants dedicated to quality control and efficiency. They are ingrained in the culture of cheese-producing regions and are widely enjoyed and celebrated by the common man.
In some parts of the world where cheesemaking takes place, the curds are better known. They don’t travel well, so exporting them to other regions isn’t very practical. The curds can be slightly acidic, slightly sweet, or both. All types of cheeses produce curds, but in Wisconsin cheddar is the most popular, followed by cole mozzarella.
Fried Wisconsin cheese curds are not to be confused with the ubiquitous fried or baked cheese appetizers available on menus across the country. Such appetizers are not made with cheese curds but with sliced or rolled pieces of cheese. One difference is that the texture of the curd is more elastic, even spongy. Due to their permeable composition, the air trapped inside literally crackles as they are nibbled, a delicious attribute that Wisconsin cheeses do proud.
French Canadians have their own version of curds called poutine. Poutine is a breathtaking dish of fried potatoes drenched in melted cheese curds. As if that weren’t enough, rich brown gravy is drizzled over the top.
Not all regional delicacy versions of cheese curds call for deep-frying. Some cooks offer them dressed in just a little sauce. Others skewer the curds with pepperoni or other sausage, bacon or ham, or olives. The vegetarian versions pamper the curds with fried tempeh and grape tomatoes.
The fresher the curds, the better it tastes, and a sprinkling of herbs and spices is all the freshest curds you really need. Cheddar cheese curds love a little fresh dill. Hot sauce, garlic, and herb blends are also popular ways to season them.
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