Restaurant Review World

During my most recent trip to Wisconsin, my friends and I were able to partake in one of my favorite (completely unhealthy) snacks: deep fried cheese curds. As the appetizer was passed around the table at Madison’s, it soon became apparent that none of us were well versed with what a cheese curd actually is. We all knew that they are delicious, slightly salty bits of cheese that give a nice squeak when eaten fresh, and are creamy when eaten fried. But where do they come from? And, how do they differ from regular cheese?

I decided to do some research, and there is a surprising abundance of information available about cheese curds. The best sources I have found are Wikipedia, which is where you can find some pictures of both fried and fresh curds, and Doorbell. To paraphrase, a cheese curd is young, fresh cheddar cheese before it is formed into a wheel and aged. The curds are actually already in their natural shape and size which, you can see if you look at those pictures, is almost like shriveled circus peanuts.

When not served up fried, cheese curds must be eaten extremely fresh, preferably within twelve hours of making them. If not eaten right away, they begin to lose their squeak and fresh, milky flavor. This is probably the biggest reason people who don’t live near dairy farms have never heard of them.

I do feel badly for those who have never experienced the mild taste of the curd known as cheese. If you are one of those lucky few who have tried them, let me know your experience with them. (My first taste of cheese curds was in the family station wagon on the way to Door County.) If you’ve never had the chance to try them, but find yourself in a dairy state (or THE dairy state), do yourself a flavor favor and pick up a bag of the freshest curds you can get.