Wisconsin Cheese Curds

Wisconsin cheese curds: the freshest of the fresh

You haven't truly lived a cheesy life until you've tried Wisconsin cheese curds. Forget the complex flavors of aged cheddars, limburgers or gorgonzola – Wisconsin cheese curds are plain and mild and flat-out fun. These little nuggets are the freshest of cheeses because they are the first part of every cheesemaking process. Best eaten before they're a day old. While they're springy and delicious, the most famous thing about cheese curds is the "woo-hoo" they make with every bite – a squeaky shout out to the joy of eating cheese.

We like our curds fresh and plain as day or battered and cooked into little balls of crunchy fried cheese gooeyness. You can also throw them in gravy and dump them over fries – our Canadian friends call it "poutine". Any way you eat them, Wisconsin cheese curds are sure to bring a cheesy grin to your face.

How to enjoy Wisconsin cheese curds even more

When it comes to Wisconsin cheese curds, the fresher the better. You can still enjoy them after a few days in the fridge – trust us, we speak from experience – but consuming curds the same day they're made is what life in the cheese lane is all about.

Wisconsin cheese curds are a great solo snack, but pair them with your favorite beverage and you've got an instant party. Curds aren't picky – they're happy to hang out with a frosty light Pilsner, a pint of pale ale, or a tall glass of lager. And if you feel like wine, go ahead and pour your favorite varietal – Wisconsin cheese curds won't get in the way.

Wisconsin cheese curds: little-known facts

Did you know:

• It takes 10 pounds of milk to make 1 pound of fresh cheese curds.
• Wisconsin cheese curds are made from cow's milk. The curds are separated from the whey, then formed into blocks and stacked and turned repeatedly to press out the moisture.
• Cheese curds squeak when the elastic protein strands in curds rub against the smooth enamel of teeth.
• Cheese curds lose their squeak after a day or two, and a fried cheese curd won't squeak at all.
• While you could conceivably make curds from any number of cheeses, Wisconsin cheese curds are typically a type of cheddar cheese.
• Wisconsin cheese curds come in different flavors like garlic, mild ranch or spicy Cajun.
• The color of yellow cheese curds is created by adding annatto, an ingredient made from seeds of the achiote tree, which turns the white curds yellow or orange.

Why Wisconsin cheese curds stand alone

When it comes to cheese curds, Wisconsin rules. They have been a staple of Wisconsin culture since we started making cheese. Others think it's because Wisconsinites eat so many of them. For us, it's just one more example of how Wisconsin produces more flavors and varieties of cheese than anywhere else on earth, constantly pushing the boundaries of what cheese can and should be.

We've been making cheese in Wisconsin since before Wisconsin was a state. Steeped in tradition and spurred by innovation, our cheesemaking heritage goes back more than 175 years. Today, we make an overwhelming amount of cheese – and not just Wisconsin cheese curds. Nearly half of the nation's specialty artisan cheese comes from Wisconsin We're also proud to be home of the only Master Cheesemaker program in the world outside of Switzerland.

While it's not really our nature to grab the spotlight, where pretty darn proud of the 5,552 awards our cheesemakers have earned – more than any other state or country in the world.