Summer’s nigh and its grill time!
Nothing gets a Wisconsonite’s mouth salivating more than the thought of a bucket of deep fried cheese curds strapped into the passengers seat, steaming hot from that roadside stall. It’s time to include some Wisconsin cheese curds in your summer grill. If you’re anywhere in the midwest, there’s a good chance you’ll be able to find some in your local supermarket’s dairy section.
Whether you like them squeaky and fresh or oozing out of crispy batter shells, here are five creative ways to eat cheese curds from around the world.
Wrapped in Bacon.
This one should be obvious. Wrap them in bacon, hold them together with toothpicks, and cook them up however you want them – in the oven, on the frying pan, or over the fire-pit with some kebab sticks.
And by traditional, we mean deep-fried. From Allrecipes.com: Whisk together milk, flour, beer, salt, and eggs to form a smooth, rather thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with wire strainer. Shake the curds a time or two to remove excess batter. Deep fry the curds at 375 degrees until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.
Throw them in a salad of baby spinach, drench them in Olive oil, garnish with sunflower or pumpkin seeds and a dash of balsamic vinegar, and you’re good.
Ever had Palak Paneer? It’s an indian spinach curry with their version of cheese curds. But it tastes just as good, if not better, with Wisconsin cheese curds. Cheese curds work well in any style of curry, but for the best results, look into creaming the spinach yourself and adding the spices according to your tastes. Simmer your curry and curds for a while in the pan or in foil over the grill.
In a bowl, by themselves.
If you’re in a hurry and want to focus on meat and the more important prepwork in this summer’s grill or picnic, just slap these babies in a bowl with some toothpicks, and they’ll be an instant hit. Cheese curds come in a variety of flavors, but it never hurts to garnish them with a bit of dill or jalapeno for a bit of heat.
Article by Justin Mathson Hansen
Charity: Wounded Warrior Project
Sponsored by: the Editorial Staff of the Daily Midwesterner.