Frederic Melton
Cheese curds are a beloved delicacy in Wisconsin, and Culver's Cheese Curds are no exception. These mouth-watering treats are made from fresh, unprocessed baby cheddar sourced from Wisconsin family farms. The cheese curds are then coated in a signature blend of herbs and spices, resulting in a warm, buttery crunch that has made them a famous side dish at Culver's restaurants. Whether enjoyed as a snack or paired with a burger, Culver's Cheese Curds offer a unique taste experience that has earned them a dedicated following.
| Characteristics | Values |
|---|---|
| Type of Cheese | Cheddar |
| Colour | Yellow and White |
| Freshness | Fresh |
| Aging | Un-aged |
| Texture | Golden brown, Deep-fried |
| Crunch | Warm and Buttery |
| Source of Milk | Farm fresh dairy from a Wisconsin family farm |
| Provider | La Grander Hillside Dairy in Stanley, Wisconsin |
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What You'll Learn
Farm fresh dairy from Wisconsin family farms
Every Culver's Cheese Curd starts with farm-fresh dairy from Wisconsin family farms. The milk is then brought to La Grander Hillside Dairy in Stanley, Wisconsin, the exclusive provider of Cheese Curds for Culver's, where it is transformed into the freshest, un-aged yellow and white Wisconsin Cheddar. This cheese is then breaded with a signature blend of herbs and spices, creating the golden brown, deep-fried cheese balls that Culver's is famous for.
These cheese curds are a true Wisconsin delicacy, and Culver's, a family-owned chain of eateries, is proud to showcase the best of Wisconsin dairy. George Culver, the founder of Culver's, is the grandson of a Wisconsin farmer and the son of a cheesemaker, so the importance of high-quality, farm-fresh dairy is deeply rooted in the company's history and values.
The cheese curds themselves are young and pure pieces of baby cheddar that have never been aged or processed. They can be enjoyed either uncooked or fried, and their unique taste and texture have made them a favourite among cheese lovers in Wisconsin and beyond.
To create these delicious cheese curds, whole milk and vegetable oil are essential ingredients. The batter, which includes a blend of herbs and spices, is what sets Culver's cheese curds apart from other recipes. By freezing the curds before frying, you can achieve the perfect golden brown crunch that has made Culver's cheese curds a must-try item.
Whether enjoyed as a side dish or a snack, Culver's Cheese Curds are a true taste of Wisconsin. Made with farm-fresh dairy from Wisconsin family farms, they represent the state's rich dairy heritage and showcase the quality and deliciousness of fresh, unprocessed cheese.
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Un-aged yellow and white Wisconsin cheddar
Cheese curds are made from un-aged yellow and white Wisconsin cheddar, which is a type of cheese that has not been aged or processed in any way. This means that the cheese is essentially "young and pure pieces of baby cheddar", as described by Culver's. The milk for the cheese comes from a Wisconsin family farm and is then brought to La Grander Hillside Dairy in Stanley, Wisconsin, the exclusive provider of Cheese Curds for Culver's. The result is a warm buttery crunch with a golden-brown exterior.
Un-aged cheddar is a type of cheese that has not been ripened or cured. This means that the cheese is fresh and has a mild flavour. It is often used in recipes that call for a mild, creamy cheese, such as cheese curds. Wisconsin is known for its cheese, and the state has a long history of cheese-making. In fact, Wisconsin is often referred to as "America's Dairyland" due to its long history of dairy farming and cheese production.
Yellow and white cheddar are two different varieties of cheddar cheese that vary primarily in their colour. White cheddar is typically made with a type of bacteria that does not produce colour, resulting in a white cheese. Yellow cheddar, on the other hand, is made with a different type of bacteria that produces a yellow or orange colour. Both types of cheddar have a similar flavour, texture, and melting properties, and the choice between the two often comes down to personal preference or the desired aesthetic of the final dish.
Wisconsin cheddar is a type of cheese that is made in the state of Wisconsin, which is known for its high-quality dairy products. The state's dairy industry is known for its strict quality standards and innovative techniques, resulting in cheese that is renowned for its flavour and texture. Wisconsin cheddar is often used in recipes that call for a high-quality, flavourful cheese, such as cheese curds.
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Signature blend of herbs and spices
Cheese curds from Culver's are made from farm-fresh dairy from a Wisconsin family farm. The milk is then sent to La Grander Hillside Dairy in Stanley, Wisconsin, where it is made into fresh, un-aged yellow and white Wisconsin Cheddar. This cheese is then breaded with Culver's signature blend of herbs and spices.
While the exact blend of herbs and spices is not publicly available, we can assume that it is a carefully crafted mixture of various dried herbs and ground spices. This blend is likely tailored to complement the natural flavour of the cheese, enhancing the taste experience.
The breading process involves coating the cheese curds in a dry mixture of the herb and spice blend. This step is crucial, as it not only adds flavour but also creates a crispy texture when fried. The specific combination of herbs and spices is a closely guarded secret, contributing to the unique taste of Culver's Cheese Curds.
The herbs used could include traditional favourites such as basil, oregano, thyme, and parsley. These herbs provide a fragrant and savoury foundation to the blend. Spices like black pepper, paprika, garlic powder, and onion powder might also be included to add depth and a subtle kick of heat.
Creating the perfect blend of herbs and spices is an art, and Culver's has likely refined their mixture over time to achieve the desired flavour profile. The result is a delicious, crispy, and golden-brown exterior that perfectly complements the warm, buttery, and crunchy cheese curds.
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Fried in vegetable oil
Cheese curds are made from young and pure pieces of baby cheddar that have never been aged or processed. They are made with fresh, unprocessed milk from Wisconsin family farms. The milk is then brought to La Grander Hillside Dairy in Stanley, Wisconsin, where it is turned into fresh, un-aged yellow and white Wisconsin Cheddar.
The cheese curds are then breaded with a signature blend of herbs and spices. Culver's cheese curds are fried in vegetable oil, which gives them their golden brown colour and warm buttery crunch. While frying, vegetable oil helps the breading cook evenly and gives it a crispy texture. Canola oil is a popular choice for frying cheese curds, but any type of vegetable oil will work.
Frying cheese curds is a delicate process. The oil temperature must be just right to ensure the curds melt slightly but still hold their shape. Frying at too high a temperature can cause the breading to burn or the cheese to melt completely.
When frying cheese curds, it is essential to use enough oil to completely cover the curds. This allows for even cooking and helps to prevent the curds from sticking to the pan. Frying in vegetable oil adds a layer of flavour to the cheese curds, enhancing the taste experience.
The use of vegetable oil in frying cheese curds also contributes to their overall texture and mouthfeel. The oil helps to create a crispy exterior while maintaining a soft and creamy interior. This contrast in textures is part of what makes fried cheese curds a unique and popular dish.
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Eaten as an appetizer
Cheese curds are a unique delicacy, especially in Wisconsin. They are eaten as an appetizer, fried or uncooked, and are made from young and pure pieces of baby cheddar that have never been aged or processed. The cheese curds at Culver's are made from fresh, unprocessed, yellow and white Wisconsin cheddar cheese. The cheese is sourced from La Grander Hillside Dairy in Stanley, Wisconsin, a state with a strong cheese-making heritage.
The cheese curds are then breaded with a signature blend of herbs and spices, creating a warm, buttery, and crunchy texture when fried. This breading sets Culver's cheese curds apart from other recipes, which often use a batter. The result is a golden-brown, deep-fried cheese ball with a delicious flavour.
When eaten as an appetizer, Culver's cheese curds offer a unique and indulgent experience. They can be enjoyed on their own or as a side dish, pairing well with a variety of main courses, especially a butter burger. The combination of fresh, high-quality cheese and a carefully crafted breading blend ensures a tasty treat that is hard to forget.
For those who don't live near a Culver's restaurant, it is possible to recreate this experience at home with a copycat recipe. The recipe is simple and accessible, allowing people outside of Wisconsin to enjoy this regional delicacy. By using the right ingredients, such as whole milk and vegetable oil for frying, anyone can make delicious cheese curds to share with family and friends.
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Frequently asked questions
Culver's cheese curds are made with fresh, un-aged, yellow and white Wisconsin cheddar cheese.
Culver's sources their cheese from La Grander Hillside Dairy in Stanley, Wisconsin.
Cheese curds are young pieces of baby cheddar that have never been aged or processed. They can be eaten uncooked or fried.
Culver's cheese curds have a warm, buttery crunch.
