![]() There was a cheese factory in the two street “downtown” and if I was lucky, my father would suggest a walk to buy a couple bags. Once or twice a year we’d head to the small Iowa town of Wilton, Iowa to visit my grandparents. It was ages ago now, when I had my first fried cheese curds. Ours rarely last to a second day! But they are also tasty fried–either deep fried or pan-fried. These squeaky cheese curds are delicious fresh and best at room temperature. The best curds are those you get the same day they are made. ![]() Cheese made with unpasteurized milk needs to be aged at least 60 days so those curds are not sold. But the tasty cheese curds are available earlier for consumption–as long as they are made from pasteurized milk. Now if you were making cheese, the the solids would be packed, pressed and aged for more flavor and firmness. If you want to see how this happens, here is a video link from Discover Wisconsin. When milk begins to separate into solids and whey, additional whey is pressed out and the solids are cut into curds. What are Cheese Curds?įor the uninitiated, cheese curds are the product of an intermediate stage in the cheese-making process. So when my Sunday blogging group decided to do “Regional Favorites” I knew what I had to do. This Wisconsin girl had never fried cheese curds before now. Melty on the inside and crisp on the outside, Wisconsin Fried Cheese curds are a classic appetizer or snack.
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