Andy Montoya
Wisconsin is known as the cheese state, so it's no surprise that Culver's sources its cheese from there. The fast-food chain's famous cheese curds are made from farm-fresh dairy from Wisconsin family farms. La Grander Hillside Dairy in Stanley, Wisconsin, has been Culver's exclusive cheese curd provider for nearly 20 years. The company makes Colby, Monterey jack, Colby jack, pepper jack, and cheddar curds, and Culver's Wisconsin Cheese Curds are made from fresh, un-aged yellow and white cheddar.
| Characteristics | Values |
|---|---|
| Cheese Type | Cheese Curds |
| Cheese Curds Type | Wisconsin Cheese Curds |
| Cheese Curds Supplier | La Grander Hillside Dairy |
| La Grander Hillside Dairy Location | Stanley, Wisconsin |
| La Grander Hillside Dairy's Cheese Curds Production Percentage | 65-70% |
| La Grander Hillside Dairy's Cheese Curds Daily Shipment | 3 semi loads |
| La Grander Hillside Dairy's Cheese Curds Daily Production | 14-15 million |
| Cheese Curds Ingredients | Fresh, un-aged yellow and white Wisconsin Cheddar |
| Cheese Curds Breading | Signature blend of herbs and spices |
| Cheese Source | Wisconsin family farms |
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What You'll Learn
- Culver's cheese curds are sourced from Wisconsin family farms
- La Grander Hillside Dairy is Culver's exclusive cheese curd provider
- La Grander has supplied Culver's with cheese curds since the early 2000s
- La Grander makes a variety of cheeses, but cheese curds make up 65-70% of their production
- Culver's cheese curds are made from fresh, un-aged white or yellow cheddar
Culver's cheese curds are sourced from Wisconsin family farms
Cheese curds are a beloved snack in Wisconsin, and Culver's is famous for its Wisconsin Cheese Curds. The fast-food chain sources its cheese curds from local Wisconsin family farms, continuing the state's tradition of family-made cheese.
Culver's cheese curds are made using farm-fresh dairy from Wisconsin family farms. The milk is then brought to La Grander Hillside Dairy in Stanley, Wisconsin, a single family dairy that has been Culver's exclusive cheese curd provider for nearly 20 years. Three generations of master cheesemakers work to create cheddar cheese in its freshest form, which is then enjoyed by Culver's customers.
La Grander's has been supplying Culver's with cheese curds since they were introduced to the menu in the early 2000s. They produce a variety of cheeses, including Colby, Monterey Jack, Colby Jack, Pepper Jack, and cheddar curds. However, cheese curds make up a significant portion of their production, with 65-70% of their cheese being curds.
The cheese curds are made using the freshest, unaged yellow and white Wisconsin Cheddar. They are then breaded with a signature blend of herbs and spices, creating a warm buttery crunch. Culver's commitment to using local Wisconsin cheese curds has helped them deliver their dairyland delicacies without any supply chain delays, ensuring their customers enjoy the same high-quality cheese curds they know and love.
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La Grander Hillside Dairy is Culver's exclusive cheese curd provider
Cheese curds are a beloved snack in Wisconsin, and Culver's is famous for its Wisconsin Cheese Curds. These delicious bites of warm, buttery, deep-fried cheese are made with farm-fresh dairy from Wisconsin family farms. La Grander Hillside Dairy, located in Stanley, Wisconsin, is Culver's exclusive provider of cheese curds.
La Grander Hillside Dairy has been a trusted partner of Culver's for almost two decades. They are a family-owned dairy farm with a rich history of cheese-making. The dairy farm is run by three generations of master cheesemakers, who craft the freshest, un-aged yellow and white Wisconsin Cheddar for Culver's Cheese Curds.
The cheese curds begin their journey on Wisconsin family farms, where fresh dairy is sourced. This milk is then transported to La Grander Hillside Dairy, where the magic happens. The cheesemakers at La Grander use their expertise to transform the milk into delicious cheese curds.
La Grander's cheese curds are a labour of love and a testament to their cheesemaking expertise. In addition to their partnership with Culver's, La Grander also produces a variety of other cheeses, including Colby, Monterey Jack, Colby Jack, Pepper Jack, and, of course, their famous cheddar curds. Cheese curds make up a significant portion of their production, with an output of approximately 14-15 million individual curds shipped out daily.
The partnership between Culver's and La Grander Hillside Dairy is a perfect match. Culver's commitment to serving the best cheese curds aligns with La Grander's dedication to crafting the freshest, highest-quality cheese. Together, they have created a beloved Wisconsin treat that has gained a dedicated following.
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La Grander has supplied Culver's with cheese curds since the early 2000s
La Grander's cheese curds are made with farm-fresh dairy from Wisconsin family farms. The milk is then crafted into fresh, un-aged white and yellow Wisconsin cheddar by three generations of master cheesemakers. The cheese is then breaded with Culver's signature blend of herbs and spices.
La Grander makes a variety of cheeses, including Colby, Monterey Jack, Colby Jack, Pepper Jack, and cheddar curds. However, cheese curds make up 65-70% of their cheese production. They ship out three semi-loads of cheese curds every day, which amounts to about 14-15 million individual curds.
The popularity of Culver's cheese curds has continued to grow, and they sold over 1 million CurderBurgers last year. To meet demand, Culver's has had to cultivate a new breading supplier to avoid supply chain delays.
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La Grander makes a variety of cheeses, but cheese curds make up 65-70% of their production
La Grander Hillside Dairy in Stanley, Wisconsin, has been Culver's exclusive provider of Cheese Curds for nearly 20 years. La Grander has been supplying Culver's with cheese curds since they were first introduced to the menu in the early 2000s. The company makes a variety of cheeses, including Colby, Monterey Jack, Colby Jack, Pepper Jack, and Cheddar Curds. However, cheese curds make up 65-70% of their production. They ship out three semi-loads of cheese curds every day, amounting to about 14-15 million individual curds.
La Grander Hillside Dairy uses the freshest, unaged yellow and white Wisconsin Cheddar for Culver's cheese curds. The cheese curds are then breaded with a signature blend of herbs and spices. In Wisconsin, cheese-making is often a family business, and La Grander is no exception. Three generations of master cheesemakers work to create cheddar cheese in its freshest form for Culver's.
The popularity of Culver's Wisconsin cheese curds has continued to grow, and they sold over 41 million orders of cheese curds last year. To meet this demand, La Grander ensures a steady supply of cheese curds, with cheese curd production jumping up by 25% due to Culver's demand alone.
The cheese curds used in Culver's CurderBurger are also made by La Grander. The CurderBurger features a cheese curd patty made up of individual curds. With the release of the CurderBurger in October, alongside National Cheese Curd Day on October 15, cheese curd production increases significantly.
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Culver's cheese curds are made from fresh, un-aged white or yellow cheddar
Cheese curds are a beloved snack in Wisconsin, so it's no surprise that Culver's sources its cheese curds from the state itself. In fact, Culver's has been sourcing its cheese curds from a single family dairy in Stanley, Wisconsin, for nearly 20 years. This family-owned dairy business, La Grander Hillside Dairy, has been making cheese curds for generations.
La Grander Hillside Dairy uses fresh, un-aged white or yellow cheddar to create Culver's signature cheese curds. This cheese is sourced from Wisconsin family farms and is known for its high quality and freshness. The cheese curds are then breaded with a signature blend of herbs and spices, creating a warm, buttery crunch that has become a favourite among Culver's customers.
Wisconsin has a strong tradition of cheese-making, and it is often referred to as the "'cheese state". The state is known for its family-owned dairy businesses, which have been crafting cheese for generations. Culver's partnership with La Grander Hillside Dairy is a testament to this tradition, as they have been supplying the restaurant with cheese curds since they were first introduced to the menu in the early 2000s.
Cheese curds are a popular item at Culver's, with over 41 million orders served in a year. The popularity of this snack led to the creation of National Cheese Curd Day on October 15, which was established by Culver's in 2015. This day celebrates the delicious dairy treat and has become an annual tradition for cheese lovers across the country.
The process of making cheese curds begins with fresh dairy milk sourced from local Wisconsin farms. La Grander Hillside Dairy then transforms this milk into fresh, un-aged cheddar cheese, which is the key ingredient in Culver's cheese curds. This cheese is then breaded, deep-fried, and served as a delicious snack or side dish.
Culver's commitment to using fresh, high-quality ingredients is evident in their choice of cheese curds. By partnering with a local, family-owned dairy business in Wisconsin, they ensure that their customers are getting the best possible product. The use of fresh, un-aged cheddar cheese sets Culver's cheese curds apart and has made them a beloved menu item for many years.
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Frequently asked questions
Culver's gets their cheese from La Grander Hillside Dairy in Stanley, Wisconsin.
Culver's uses Wisconsin Cheese Curds, which are made from farm-fresh dairy from Wisconsin family farms.
Wisconsin Cheese Curds are snackable, bite-sized chunks of unaged cheese, breaded and deep-fried for a warm buttery crunch.
The cheese curds are made by Master Cheesemakers from a single family dairy in Wisconsin, where cheese-making is a family business.
