Searching for the best Wisconsin cheese curds may seem pointless to you. Do you know what cheese curds are? I’ll tell you in a minute.
When planning my epic 41-day media trip from the Southwest to the Midwest this fall, I learned that cheese curds are a big deal in Wisconsin. I didn’t know what they looked like or how they tasted. I waited until I got to Wisconsin to further my education. No sneaking a peak on Google. I wanted to be surprised with an authentic experience.
How The Search Began
My first exposure to Wisconsin cheese curds was in Tomah, Wisconsin. After a long day of driving, I was delighted to learn about the restaurant on-site at Best Western, where I reserved a room. When I told the waitress I was searching for the best Wisconsin cheese curds, she educated me on how Wisconsinites eat their curds–Deep-fried and with dipping sauces. I was grateful but not impressed.
While my next foray into the Wisconsin cheese curd experience was a delightful time with friends and business colleagues at Stella’s in DePere, Wisconsin. I enjoyed the curd tasting, but still disappointed that they didn’t squeak.
The third try was a charm, as they say. Reynard’s is famous for its cheese curds, having won many awards and received well-deserved recognition.
When I was in Renard’s Sturgeon Bay store, ogling all the ways they produce cheese, I discovered the prize of warm, bagged cheese curds in barrels at the front of the store. Thankfully, they offer two sizes. And they squeaked! I couldn’t wait to get out to my car to taste the warm curds.
Even though I achieved my goal of finding the best Wisconsin cheese curds, I ordered them on a custom pizza a few days later at Wild Tomato in Fish Creek, Wisconsin. The other ingredients on the pizza overpowered the plain and mild cheese curds. So, I’ve decided to only eat my cheese curds plain from now on.
What are cheese curds?
Cheese is made by curdling milk with a starter. It produces milk solids (curds) and liquid (whey). Cheese curds are little clumps of pasteurized, unaged cheese.
Do you remember the nursery rhyme Little Miss Muffett eating her curds and whey? These curds and whey refer to cottage cheese, where the whey gives the curds a soupy texture. Not so for the firm, bite-sized Wisconsin Cheese curds.
What are Wisconsin cheese curds made from?
Wisconsin cheese curds are typically cheddar cheese made from cow’s milk with a plain and mild flavor. The curds are separated from the whey in the first part of every cheesemaking process. You can’t get any fresher cheese than this.
Wisconsin cheese curds are oddly shaped and not uniform, with a creamy white or yellow/orange color. The yellow color is added annatto, an ingredient from achiote tree seeds. Some curds are as large as a crumpled-up dollar bill, and some are as small as a molar tooth.
Curd squeaks
Speaking of teeth, a fresh Wisconsin cheese curd squeaks when you bite it. How and why does it do this?
When you bite into a fresh cheese curd, its squeak is caused by the elastic protein strands in the curd as it rubs on the smooth enamel on your teeth. You hear it inside your head, kind of like a mouse being pinched. It would help if you experienced it to understand.
If cheese curds lose their squeak, 10-15 seconds in the microwave will renew their squeak.
A fried or baked cheese curd won’t squeak—only the fresh ones.
How You Eat Wisconsin Cheese Curds
Great as a plain snack right out of the bag would be considered raw. Warm and raw was my favorite way to eat these little nuggets of goodness. The curds were still warm from the production vat.
Pair them with wine, beer, or sparkling water. Breaded and deep-fried gives them a warm buttery crunch accompanied by dips like ketchup, Ranch dressing, or BBQ sauce. Enhance their flavor with spices, garlic, and herbs. Apples paired with cheese curds bestow crunchy, salty taste sensations in your mouth.
It’s best to eat cheese curds before they are a day old. Even better if you can buy them fresh and warm at the store.
Frankly, there’s no wrong way to eat Wisconsin cheese curds.
Refrigerating Cheese Curds
Keep fresh curds at room temperature to preserve the squeakiness. Eat them fast and fresh! But only for a couple of days.
Cheese curds begin aging at room temperature after about 24 hours. They hold in the refrigerator for up to three weeks. Even if refrigerated, after 12 hours, the cheese curds lose their squeak. Refer to the remedy above to regain the squeak.
Health Benefits of Cheese Curds
Cheese curd is a good source of nutrients like zinc, phosphorous, and vitamins A and B12, just like aged cheese. They are high in protein, calcium, and selenium.
Where To Find World-Class Cheese Curds
According to the World Championship Cheese Contest judges, Wisconsin is home to some of the best cheesemakers. Learn more about the 2022 winners here.
Fun Facts About Wisconsin
Did you see my Instagram post about Wisconsin? Here are some fun things to know.
- Wisconsin has the most dairy cattle per square kilometer of any state. It is famous for its delicious cheese curds!
- The first cheesehead was worn at a Brewers game, not a Packers game, and was a couch cushion with holes burned in the foam and painted yellow!
Source: Fun World Facts
Here’s another search that I’ve been on recently…labyrinths.