Culver's Cheese Curds: A Wisconsin Cheese Delight

If you're a cheese lover, you've likely heard of the delicious, gooey cheese curds from Culver's. But what type of cheese are they made from? Well, prepare to be surprised because these mouth-watering treats are crafted from un-aged yellow and white Wisconsin cheddar cheese. That's right, the freshest form of cheddar there is! These bite-sized chunks are then breaded and deep-fried to perfection, resulting in a warm buttery crunch that will leave your taste buds dancing. Whether you enjoy them as a snack or a side, Culver's cheese curds are a true delicacy from the cheese state of Wisconsin. So, if you haven't already, be sure to indulge in this cheesy delight!

The cheese curds are made from un-aged Wisconsin cheddar cheese

Cheese curds are a beloved delicacy in Wisconsin, and Culver's sources its cheese curds from a single family dairy in Stanley, Wisconsin. The dairy farm, La Grander Hillside Dairy, has been Culver's exclusive provider of cheese curds for nearly 20 years.

The cheese curds are then breaded with a signature blend of herbs and spices and deep-fried to a golden brown, resulting in a warm buttery crunch. This process of breading and frying the cheese curds is unique to Culver's, as many other recipes call for battering the cheese curds instead.

The result is a delicious snack or side dish that has become a favourite among Culver's customers. The cheese curds are so popular that Culver's created a national holiday, National Cheese Curd Day on October 15, to celebrate them.

In addition to their great taste, the cheese curds also have a fun element to them. Sometimes, two curds stick together during the frying process, resulting in heart-shaped cheese curds. These heart-shaped curds have become a cause for celebration, with customers sharing their finds on social media and even creating a special hashtag, #Culvers.

They are sourced from a single family dairy farm in Wisconsin

Wisconsin is known as the cheese state, and its cheese curds are a dairyland delicacy. So, it's no surprise that Culver's sources its cheese curds from a single family dairy farm in Stanley, Wisconsin.

La Grander Hillside Dairy has been Culver's exclusive provider of Cheese Curds for nearly 20 years. The dairy farm has been run by the same family for three generations, and they are Master Cheesemakers. They use the freshest, un-aged yellow and white Wisconsin Cheddar, which is then breaded with Culver's signature blend of herbs and spices.

The cheese curds are made from whole milk and coated in a batter made from flour, eggs, milk, and Italian seasoned breadcrumbs. They are then deep-fried to a golden brown, creating a warm buttery crunch.

Culver's celebrates National Cheese Curd Day on October 15, and their customers love finding heart-shaped cheese curds in their orders. These special curds are formed when two fresh curds stick together during the frying process.

The cheese curds are breaded, not battered

The cheese curds at Culver's are breaded, not battered. This is an important distinction as many other cheese curd recipes call for a batter. The breading is what gives these cheese curds their signature warm, buttery crunch.

To make the breading, you'll need flour, eggs, milk, breadcrumbs, and a blend of herbs and spices. The cheese curds are first rolled in flour, then dipped in an egg and milk mixture, and finally rolled in breadcrumbs until well coated. This process ensures that the breading adheres evenly and thoroughly to the cheese curds.

After breading, the cheese curds are then fried in oil until golden brown and crispy. Canola oil is a popular choice for frying, but any type of vegetable oil can be used. The oil is heated to 375 degrees Fahrenheit, and the cheese curds are fried in batches for about one minute, being careful not to crowd the pot or skillet.

The breadcrumbs used in the breading are what sets these cheese curds apart. Italian seasoned breadcrumbs are often used, adding a unique flavour to the dish. The breadcrumbs give the cheese curds a warm, buttery crunch and a golden-brown colour. This is different from the traditional batter used in many cheese curd recipes, which can make the dish soggy and greasy.

The cheese curds themselves are made from fresh, un-aged yellow and white Wisconsin cheddar cheese. They are sourced from a single family dairy in Stanley, Wisconsin, where three generations of master cheesemakers create the cheese in its absolute freshest form. This high-quality cheese is what makes Culver's cheese curds so delicious and unique.

They are deep-fried until golden brown

How to Make Culver's Cheese Curds

The final step in making Culver's Cheese Curds is deep-frying the coated cheese curds. This step is crucial to achieving the warm buttery crunch that Culver's Cheese Curds are known for. Here is a detailed guide on how to do it:

• Prepare the oil: Choose an oil with a high smoke point, such as canola oil or vegetable oil. Heat the oil in a deep fryer or a deep pot to 375°F. You can use a thermometer to ensure the oil reaches the desired temperature.
• Fry the curds: Carefully place a few coated cheese curds into the hot oil, being careful not to overcrowd the pot or fryer. Fry the curds in batches to ensure even cooking.
• Cooking time: Fry the cheese curds for about 1 minute, turning them once during the cooking process. Continue frying until they are golden brown and crispy. The exact cooking time may vary depending on your fryer and the size of the curds, so keep a close eye on them to avoid overcooking.
• Drain excess oil: Once the cheese curds are golden brown, remove them from the oil using a slotted spoon. Place the fried cheese curds on a plate lined with paper towels or a wire rack over a baking sheet to drain any excess oil.
• Serve: Culver's Cheese Curds are best served warm. You can serve them as a snack or a side dish. They go well with dipping sauces such as marinara or ranch.

By following these steps and deep-frying the cheese curds until golden brown, you can recreate the delicious warm buttery crunch that has made Culver's Cheese Curds a beloved dairyland delicacy.

You can make them at home with a copycat recipe

Culver's cheese curds are made with un-aged, yellow and white Wisconsin cheddar cheese. They are sourced from a single family dairy in Stanley, Wisconsin, where three generations of master cheesemakers work to create the cheese.

If you want to make Culver's cheese curds at home, you can follow this copycat recipe:

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon whole milk
• 2 cups Italian-style or Italian-seasoned breadcrumbs
• 16 ounces cheese curds
• Vegetable oil for frying
• Eggs
• Salt

Method:

• Combine flour and salt in a shallow bowl. Stir to evenly incorporate the salt.
• Break eggs into a second shallow bowl and add 1 tablespoon of milk. Beat the eggs.
• Place the breadcrumbs into a third bowl.
• Coat the curds first with flour, then the egg, and finally the breadcrumbs. It is important to coat the cheese curds evenly and thoroughly.
• Place the coated curds on a wire rack resting on a rimmed baking sheet. Freeze the cheese curds for 30 to 60 minutes.
• Set up another wire rack on a baking sheet or line a plate with paper towels.
• Pour enough oil into a large skillet or pot to reach about 2 inches.
• Heat the oil over medium-high heat to 375°F.
• Fry a few curds at a time, being careful not to crowd the skillet.
• Fry for about 1 minute, turning them once, until they are golden brown.
• Remove the fried cheese curds with a slotted spoon and place them on a clean wire rack over a baking sheet to drain.

You can also experiment with different types of cheese curds, such as dill or jalapeño cheddar, and season the breadcrumbs with cayenne pepper for an extra kick.

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