What are cheese curds?

Cheese curds are young, fresh cheese pieces that have a mild flavor and a slightly rubbery texture. They are formed during cheese-making when milk is coagulated and then cut into curds before being pressed into cheese.

Can I use other types of cheese besides cheese curds for frying?

While cheese curds are the traditional choice for fried cheese curds, you can certainly experiment with other types of cheese. Popular options include cheddar, mozzarella, and pepper jack. Remember that the melting characteristics and flavor may vary depending on the cheese you choose. Freezing the breaded, unfried product for an hour can help with this.

What is squeaky cheese?

Squeaky cheese, also known as cheese curds, is a type of fresh cheese characterized by its mild flavor and squeaky texture when bitten into. The squeakiness is caused by the protein strands in the cheese rubbing against the enamel of your teeth. It's a unique sensation that cheese curd enthusiasts love and often associate with freshness. Squeaky cheese is a popular snack in regions with a strong dairy culture, such as Wisconsin, where it is often enjoyed fresh or fried.

Authentic Wisconsin Cheese Curds

Description

Indulge in the crispy, gooey goodness of Authentic Wisconsin Fried Cheese Curds! Made with fresh cheese curds soaked in a buttermilk and beer batter, these golden nuggets are fried to perfection for a satisfyingly crunchy exterior and a melty, cheesy center. Perfect for sharing with friends and family, these irresistible treats are a beloved staple of Wisconsin cuisine. Serve them up with your favorite dipping sauce and enjoy a taste of cheesy bliss!

Ingredients

Units Scale

12 ounces Fresh Cheese Curds
1 1/4 cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon salt, plus more for seasoning
1/4 teaspoon pepper
1 teaspoon garlic powder
1 cup buttermilk
12 ounces of beer
1 quart (4 cups) peanut oil (or any fry oil) or enough for frying.

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Instructions

Soak cheese curds: Soak curds in ½ cup of butter milk and 6 ounces of beer. Mix around to coat.
Drain and toss cheese curds with 1/4 cup flour in a large bowl, shaking off any extra.
Mix Curd Batter: Combine the baking powder, salt, pepper and remaining flour in a large bowl. Whisk in buttermilk and 6 ounces of beer until blended.
Heat oil: Heat fry oil in a Dutch oven or deep-fat fryer to 350°F.
Dip Cheese Curds: Dip cheese curds, 4 to 6 curds at a time, into the batter. Fry curds, in batches, in oil for about 30 seconds on each side or until light golden brown. Do not crowd in the pan and flip with tongs.
Drain curds on paper towel lined plate and immediately sprinkle with salt. Repeat steps with remaining curds and batter.
Serve cheese curds immediately with sauce if desired.

Notes

Follow USDA frying safety guidelines
Serve with marinara or ranch dressing
350° Fahrenheit is the temperature, but really anywhere between 350° and 375° is ideal. Once you start getting to 400°, the cheese will easily melt and escape.
Some cheese might leak, depending on the density of the curds, moisture content, and the quality. use your judgement. It doesn’t take long for these to cook.
When frying, don’t crowd.