Wisconsin Cheese Curds

Never heard of a cheese curd, we’ll then it’s safe to say that you ain’t from the Midwest.  Yes, this is cheese-head country and Viking-country and nearly everything in between.  Everyone here has heard of cheese curds and they probably eats them likes mother’s milk.  A cheese curd is usually cheddar cheese in its natural, random shape and form before being processed into blocks of cheddar.  Fresh cheese curds are famous for their ‘squeak’ when you chew down on them.   They generally come in yellow cheddar or white cheddar varieties, but some new variations are emerging.  They are high in fat content and rise to the top of the vat as the cheese is forming, which adds to their salty and fatty delicious tastes.

While subject to local debate, the best cheese curds are available at booths at the Minnesota State Fair or fresh from local cheese makers in Wisconsin.   There really isn’t any in-between, though you can purchase them in supermarkets across the country now, but in a pinch, you can pick them up fresh at Rybicki Cheese in Mall Of America, which has been at America’s largest mall since the start, nearly 20 years ago, and sells all varieties of Wisconsin cheese.  This is where I shop for curds, though you can argue that there are a few vendors which are better or fresher, which generally becomes the a subject of a fist-fight in these Northwoods.  Certainly, you can argue about all of their Green Bay Packer paraphernalia at Rybicki, which comes with the cheese even though they are in Purple Country and we have somehow learned to tolerate.

A note to the connouisuer, if the curds are at room temperature rather than refrigerated, they will still have the squeak – and they usually taste much better.  You can also microwave them slightly to regain the squeak in them and to bring them to room temperature from storage in the refrigerator.  Their texture is unique. It feels much like string cheese or mozzarella cheese –but a little bit slipplier, and when you squeeze the curds; they are springy or rubbery feeling.  The only thing better than eating them fresh is battering them and then deep-frying, which is a favorite bar food in these north country woods.  Maybe deep-fried and served up with a little ranch dressing or marinara sauce on the side, and you’ll be close as it comes to heaven.

For Wisconsin Deep Fried Cheese Curds:

“Straight out of Wisconsin, fried cheese curds are a favorite at carnivals and fairs. They look like little balls of popcorn and taste like cheese! Use up to 2 pounds of cheese curds with this recipe.”

Ingredients:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1/2 cup milk
• 1 pound cheese curds
• 1 quart oil for frying

Directions:

1.         In a medium bowl, sift together the flour, baking powder, and salt. Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter. Coat the cheese curds with the batter.

2.         Heat the oil in a large, heavy skillet over medium heat. Fry the coated cheese curds approximately 1 minute each, until golden brown. Drain on paper towels.

For the marinara sauce:

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 teaspoons minced garlic
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon oregano, dried
• 1 teaspoons basil, dried
• 1 whole bay leaves
• 1/2 teaspoon sugar
• Salt and pepper, to taste

Instructions

Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally.