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Frying Cheese Curds the Wisconsin WayĪ good batter is light, flavorful, and crisp. Emphasis on the fresh here in Wisconsin, we take the freshness of our cheese curds seriously. The solids are cut up into cubes and pressed to squeeze out all the whey-leaving behind the curds! Cheese curds are known for their “squeaky” texture and fresh, milky taste.
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Bacterial cultures and rennet are added to Wisconsin milk, which causes the milk to clot and separate into solids and liquids. What’s in a curd?Ĭurds are the delicious building blocks of cheesemaking process. And of all the cheeses out there, cheddar curds tend to fry the most evenly. It’s a Wisconsin signature for a reason! These squeaky, bite-sized cheeses become melty and gooey when fried. Well, we’d flip that around and say what kinds of cheese can’t you fry? As we like to say, “where there’s a will, there’s a whey.” From mozzarella sticks to a pan-fried slice of bread cheese (or juustoleipä), fried cheese is a pretty substantial food group.īut when it comes to deep-frying cheese, you’d be hard-pressed to beat the pleasure of a fried cheese curd. Read on to discover everything you need to know about frying cheese curds and two easy frying methods you can try today. Thankfully, fried cheese curds curdn’t be easier to make and you can enjoy this piece of Wisconsin from the comfort of your kitchen. There’s a lot of reasons to love Wisconsin, but few rank higher in our hearts than a fresh basket of fried cheese curds.