Friday, Oct. 15 is National Cheese Curd Day! A day celebrated with squeaks all around the country.
The squeak is a trademark of fresh curds, and the curd capital of the world is in Wisconsin, so it makes total sense that our friends in Wisconsin would ship us some curds! New Day producer Suzie joined the show to teach us how to fry them up! Plus, she shares a few other ways to enjoy them.
Fried Cheese Curds
-1 cup all-purpose flour
-1/4 teaspoon salt
-1 tablespoon whole milk
-2 cups Italian Style Breadcrumbs
-16 ounces cheese curds
-Vegetable oil for frying
-Dips: jam, marinara, ranch (optional)
1. Combine flour and salt in a shallow bowl. Stir until the salt is incorporated evenly. Break eggs into a second shallow bowl with 1 tablespoon of milk. Beat the eggs. Place breadcrumbs into the third bowl.
2. Coat the curds first with flour, then the egg, and finally the bread crumbs. It is very important to coat the cheese curds evenly and thoroughly. Place coated curds on a wire rack resting in a rimmed baking sheet. Freeze the cheese curds for 30 to 60 minutes.
3. Set up another wire rack on a baking sheet or line a plate with paper towels. Pour enough oil into a large skillet or a pot to reach about 2 inches of oil. Heat the oil over medium-high heat. Use a thermometer to make sure the temperature is 375 degrees.
4. Frying a few curds at a time, carefully drop a few in. Do not crowd the skillet. Fry for about 1 minute, turning them once. Cook until they are golden brown. Remove with a slotted spoon. Enjoy immediately.
Cheese Curd facts from Wisconsin Cheese:
- Have you Heard: Wisconsin cheese curds get their fresh flavor from top-quality Wisconsin milk (thanks to State of Cheese’s ideal climate, land, and happy cows). It takes 10 pounds of milk to make one pound of cheese.
- Wait, So What is a Cheese Curd? A cheese curd is young cheddar. Instead of growing up into an aged block of cheese, they are separated from the whey during the cheesemaking process, leaving behind a solid curd of cheese that has a milky flavor. They give you an eye into the magic of cheesemaking since all cheese starts by separating the curds from the whey.
- The Snack that Squeaks: Fresh cheese curds will make a squeaky sound as you bite into them, but why? The elastic protein strands in the curds rub against the enamel of your teeth to create that characteristic sound.
- Fresh is Best: The “squeak” is also a sign of curd freshness. And by fresh we mean they were made less than two days ago.
- No Curd Left Behind: If you don’t eat all of your curds within two days, you can restore the squeak by microwaving them for a few seconds. (You are also blessed with immaculate impulse control.)
- Beware of Cheese Curd Imposters: Many manufacturers (outside of WI) trick consumers by simply breaking up cheddar to disguise as curds… but don’t be fooled!
- Variety is the Spice of Life: Cheese curds can be white or yellow because they are typically made from white or yellow cheddar cheese, and they come in many flavors. Aside from the traditional cheddar curds or occasional muenster curds, you can also find fresh cheese curds in flavors like garlic, spicy Cajun, taco, or mild ranch.
- Curd Lover’s Dreams Come True: There’s an entire festival dedicated to cheese curds where you can celebrate, admire, and eat Wisconsin cheese curds.
- Cheese Law: You must have a license to make cheese in Wisconsin and Wisconsin is the only place outside of Europe where you can pursue an elite Master Cheesemaker certification (which takes approximately 13 years). You’ll find some of the very best curds in Wisconsin.
- Curd Ambassador: Culver's, the popular Wisconsin-based restaurant is the unofficial cheese curd ambassador, selling millions of their infamous fried curds a year.