National Cheese Curd Day may just be slipping into the rear-view mirror, but cheese curds are available all year in Wisconsin! As Midwesterners have moved throughout the United States the legend of cheese curds has similarly expanded nationwide.
For some quick info on the process in which milk is transformed into cheese curds (think – curds & whey!), click here:
If you have never bitten into a fresh cheese curd, then you are missing out on the squeak as you chew these delicious nuggets from the Wisconsin cheese gods! Cheese curds may be enjoyed fresh, warm or cold, or deep fried in batter (often beer-based when in Cheeseland!).
Engine Company No. 3, located in Milwaukee’s Historical Walker’s Point serves a unique cheese curd dish that will provide the most sophisticated cheese curd connoisseur with an experience to be remembered! Their Goat Cheese Curds are made with LaClare Farms goat cheese curds, Tia Paquita chorizo cream sauce, Troubadour Bakery crostini, and a 3Brothers Farm Spanish fried egg.
I was born and raised in Wisconsin, and I’ve consumed my fair share of cheese curds. Engine Company No. 3’s Goat Cheese Curds are a solid 5/5 bombs. I can’t wait to take visiting friends and family there to give them a try because these curds deserve to be called “Best Around Me”.
