Real Wisconsin Fried Cheese Curds Recipe

Ingredients

Fresh Cheese Curds:

Cheese curds are a staple ingredient in Wisconsin cuisine, particularly when it comes to fried cheese curds. These small pieces of fresh cheese are made from curdling milk and then separating it into two parts: the liquid part (whey) and the solid part (curds). The curds are then cut into small cubes or strings and are usually sold within a day or two after they’re produced.

For the best flavor and texture, use fresh cheese curds that have not been pasteurized or processed. You can find them at most local farmers’ markets or from specialty cheesemakers in Wisconsin.

If you can’t get your hands on freshly made curds, look for ones that are labeled as “fresh” or “uncured.” These will still provide good flavor and texture but may not be as fresh-tasting as the real deal. You can also try using frozen cheese curds if they’re the only option available in your area.

Here are some general tips to keep in mind when shopping for cheese curds:

• Choose the right color: Fresh cheese curds should have a white or light yellowish color. Avoid buying curds that are brown, gray, or discolored.
• Check the texture: The curds should be soft and pliable but not too wet or soggy. If they’re hard or crumbly, it’s best to avoid them.
• Look for packaging: Fresh cheese curds are usually sold in plastic containers or bags that allow for airflow. Make sure the packaging is clean and doesn’t show any signs of mold or spoilage.

For a traditional Wisconsin-style fried cheese curds recipe, you’ll need:

• 2 cups fresh cheese curds
• 1/4 cup all-purpose flour
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for frying

The curds are usually sold in the dairy section of most supermarkets, but make sure to check the labels and packaging to ensure they meet your requirements.

Keep in mind that cheese curds have a limited shelf life due to their high moisture content. They should be used within a day or two after purchase for optimal flavor and texture.

Cheddar or Monterey Jack cheese curds work well

The art of crafting authentic Wisconsin-style fried cheese curds lies in selecting the perfect blend of ingredients. Among the numerous options, two varieties stand out for their exceptional flavor and meltability: Cheddar and Monterey Jack.

Cheddar cheese is a timeless favorite among cheese enthusiasts. Its rich, sharp flavor profile is an excellent choice for those seeking a classic, bold taste experience in their fried curds.

Monterey Jack, on the other hand, offers a milder, creamier alternative that pairs beautifully with a variety of dipping sauces and seasonings. The semi-soft texture of Monterey Jack melts effortlessly, creating an indulgent snacking experience.

Both Cheddar and Monterey Jack cheese curds can be found in most supermarkets or specialty stores, often sold alongside other artisanal cheeses. When selecting the best option, consider the specific flavor profile you’re aiming to achieve: Cheddar for a more robust taste, or Monterey Jack for a smoother, creamier experience.

When working with either variety, keep in mind that proper handling and temperature control are essential for achieving the perfect crispy exterior and gooey interior. Make sure to keep your cheese curds refrigerated at 40°F (4°C) or below until use, as this will help prevent spoilage and maintain their texture.

For those who prefer a more nuanced flavor profile, you can also experiment with blends of Cheddar and Monterey Jack, combining the best qualities of each variety to create a unique taste experience.

Choose a local dairy farm for freshest quality

The key to making authentic Wisconsin-style _Fried Cheese Curds_ lies in the quality and freshness of the ingredients.

For a true taste of the Badger State, head to a local dairy farm that produces the best **freshest milk** in the region.

Select farms with cows that graze on lush pastures, as this will result in milk rich in flavor and nutrients.

Some popular local dairy farms in Wisconsin include:

• Nasonville Farm
• Cedar Summit Cheese Company
• Gillespie Family Farmstead Dairy

The farm should be producing high-quality **raw milk**, which is free of additives and artificial preservatives.

Next, you’ll need to obtain some _fresh cheese curds_ from the local dairy farm. These are the small pieces of **curdled milk** that have been separated from the whey during the cheesemaking process.

The fresher the cheese curds, the better they will be for frying. Look for a farm that produces cheese curds on-site or has a reliable supply chain to ensure their freshness.

Other essential ingredients for Wisconsin-style _Fried Cheese Curds_ include:

• **All-purpose flour**: For dredging the cheese curds before frying
• Eggs: For creating a light and airy batter around the cheese curds
• Breadcrumbs or panko: For adding crunch to the outside of the cheese curds
• Vegetable oil or other frying medium: For cooking the cheese curds to crispy perfection

Finally, season your Fried Cheese Curds with a pinch of salt and any additional herbs or spices you like.

Avoid pasteurized curds, as they’re less flavorful

In order to achieve the authentic taste and texture of traditional Wisconsin fried cheese curds, it’s essential to use the right type of cheese curds.

The most important thing to note is to Avoid pasteurized curds, as they’re less flavorful and won’t provide the same rich, creamy experience as their raw or **unpasteurized** counterparts.

Raw or unpasteurized _curd cheese_ is typically made from cow’s milk that has been cultured and separated into curds and whey. This process allows for a more natural, tangy flavor to develop in the cheese.

The curds should be freshly made, as they’re at their best when still moist and slightly grainy in texture. Using older curds can result in a less than desirable flavor and texture.

Some other types of cheese that work well for fried cheese curds include _Muenster_ and _Colby_. Both have a mild, creamy flavor that’s perfect for this recipe.

When selecting your curd cheese, make sure to look for packages or containers that specifically state they’re raw or unpasteurized.

By choosing the right type of _curd cheese_, you’ll be able to create authentic, Wisconsin-style fried cheese curds with a rich, tangy flavor and a satisfying crunch from the coating.

Oils and Seasonings:

The key to an authentic Wisconsin fried cheese curds recipe lies in the selection and combination of ingredients, oils, and seasonings.

Ingredients:

• Cheese curds: Fresh or frozen, preferably from a local dairy farm or store that sells high-quality cheese curds. A blend of cheddar, mozzarella, and Monterey Jack works well.

• All-purpose flour: For dusting the cheese curds before frying.

• Eggs: Beaten eggs for a light batter to coat the cheese curds.

• Buttermilk: For adding moisture and tenderness to the batter.

• Vegetable oil: A neutral-tasting oil with a high smoke point, such as peanut or canola oil, for frying. The temperature should reach around 350°F (180°C).

• Salt and pepper: For seasoning the cheese curds before serving.

• Optional: Additional seasonings like garlic powder, onion powder, or paprika can be added to the flour for extra flavor.

Oils:

In Wisconsin-style fried cheese curds, a neutral-tasting oil is preferred. Some options include:

• Peanut oil: Known for its high smoke point and mild nutty flavor.

• Canola oil: A versatile and affordable option with a light, neutral taste.

• Rice bran oil: Similar to peanut oil but has a slightly lighter flavor and higher polyunsaturated fat content.

Seasonings:

The seasonings play a significant role in bringing out the flavors of the cheese curds. Some popular options include:

• Salt: Essential for balancing the sweetness of the cheese and enhancing its flavor.

• Pepper: Adds a subtle kick to balance the richness of the cheese.

• Garlic powder: A mild, savory flavor that complements the natural taste of the cheese.

• Onion powder: Similar to garlic powder but with a slightly sweeter and more aromatic flavor.

Remember, the key to an authentic Wisconsin fried cheese curds recipe is using high-quality ingredients, carefully balancing seasonings, and frying at the right temperature for a crispy exterior and a creamy interior.

Vegetable oil for frying, with an smoke point over 400°F

Vegetable oils are a popular choice for frying cheese curds due to their neutral flavor and high smoke point, which allows them to handle high temperatures without breaking down or smoking.

When it comes to choosing a vegetable oil with a smoke point over 400°F (200°C) for frying cheese curds, some good options include peanut oil, avocado oil, and grapeseed oil.

Peanut oil has a smoke point of around 450°F (230°C), making it an excellent choice for frying cheese curds. It also has a mild nutty flavor that complements the cheese without overpowering it.

Avocado oil has a slightly lower smoke point than peanut oil, but still boasts a high temperature range of up to 420°F (220°C). Its mild, buttery flavor pairs well with the creamy cheese curds.

Grapeseed oil, on the other hand, has a neutral flavor and a relatively low price point. Its smoke point is around 420°F (220°C), making it another viable option for frying cheese curds.

When using any of these oils, be sure to heat them to the correct temperature before adding the cheese curds. This will ensure that they fry evenly and develop a crispy exterior without absorbing too much oil.

A good rule of thumb is to heat the oil to around 350°F (175°C) for the first few minutes, then gradually increase the temperature to your desired level once the curds are added.

Salt for seasoning the curds, preferably unrefined sea salt

For seasoning the curds, a key ingredient that enhances their flavor and texture is salt. Salt plays a crucial role in bringing out the natural flavors of the cheese and balancing its richness. When it comes to choosing a salt for this purpose, unrefined sea salt is an excellent option.

Unrefined sea salt is preferred over refined table salt because it has a coarser texture and a more complex flavor profile. The coarser texture helps to prevent the formation of lumps when added to the curds, ensuring that they are evenly seasoned. Additionally, unrefined sea salt retains its natural minerals and elements, which contribute to its distinct flavor.

Some popular types of unrefined sea salts used for seasoning include Himalayan pink salt, Fleur de sel, and Maldon sea salt. Each of these salts has a unique character that can add depth and interest to the curds. For example, Himalayan pink salt is known for its mild flavor and fine texture, while Fleur de sel has a delicate, slightly sweet taste.

Maldon sea salt, on the other hand, has a more pronounced flavor with notes of seaweed and a crunchy texture. When selecting an unrefined sea salt, consider the type of cheese being used for the curds and the desired flavor profile. The choice of salt can make a significant difference in the overall taste and character of the dish.

It’s worth noting that when using unrefined sea salt for seasoning the curds, it’s best to add it in small amounts and taste as you go. This allows for control over the amount of salt added and prevents over-seasoning. A general guideline is to use about 1/4 teaspoon of salt per cup of curds.

In summary, unrefined sea salt is an excellent choice for seasoning Wisconsin fried cheese curds due to its complex flavor profile, coarse texture, and ability to bring out the natural flavors of the cheese. By selecting the right type of salt and using it in moderation, cooks can create a delicious and authentic version of this beloved dish.

Additional seasonings, such as paprika or garlic powder, can enhance flavor

To elevate the flavor of our authentic Wisconsin fried cheese curds recipe, we recommend incorporating a variety of ingredients and additional seasonings that will enhance their taste.

Paprika adds a smoky depth to the cheese curds, making them even more irresistible. You can use either sweet or smoked paprika, depending on your preference for sweetness or smokiness. A light sprinkle of paprika over the cheese curds before frying will bring out their natural flavors and add a subtle spice.

Garlic powder is another seasoning that pairs perfectly with cheese curds. It adds an aromatic flavor and a hint of savory goodness to each bite. Sprinkle garlic powder over the cheese curds after they’ve been fried, or mix it into your breading mixture for added flavor.

If you want to add a bit more heat to your cheese curds, try sprinkling some cayenne pepper or red pepper flakes on top of them before frying. This will give them a nice spicy kick that complements their rich and creamy flavor.

Finally, don’t forget the power of salt! A light sprinkle of flaky sea salt over the cheese curds after they’ve been fried will help to balance out their flavors and add a touch of crunchiness to each bite.

These additional seasonings will not only enhance the flavor of our authentic Wisconsin fried cheese curds recipe but also add a unique twist that you won’t find in any other dish. So go ahead, get creative with your seasonings, and enjoy every crispy, cheesy bite!

Preparation

Frying the Curds:

To prepare for frying the curds, it’s essential to have all the necessary ingredients and tools within arm’s reach. For this recipe, you’ll need:

1 gallon whole milk

1/4 cup cheese salt (or 1 tablespoon regular salt)

1/4 cup white vinegar or lemon juice

Cheese curds (preferably made from a mix of cheddar and colby, or other varieties like mozzarella or Monterey Jack)

Vegetable oil for frying (about 2-3 inches deep in the pot)

Now, let’s move on to the crucial step of preparing the curds. You’ll need to acidify the milk by adding the vinegar or lemon juice.

Add the vinegar or lemon juice to the milk and gently stir it in. The milk will start to separate into curds and whey within a few minutes. This process can be accelerated by using a cheese cloth or butter muslin lined colander under the pot, allowing the liquid to drain off while you heat up your oil for frying.

Once the curds have firmed up slightly, remove them from the milk and rinse them gently with cold running water to remove excess acid. This will help the curds to stay moist and pliable.

At this point, you can proceed to cut the curds into small pieces or leave them whole, depending on your desired texture. If cutting, aim for cubes of about 1 inch in size.

The frying process is next. Heat a deep pot of vegetable oil (about 2-3 inches deep) over medium-high heat until it reaches around 350°F (180°C). You can test the temperature with a candy thermometer or by dropping a small piece of cheese into the oil – if it sizzles and rises to the surface, it’s ready.

Using a slotted spoon or skimmer, gently lower the curds into the hot oil. Be careful not to overcrowd the pot, as this can cause the temperature of the oil to drop and lead to greasy or undercooked curds.

Fry the curds in batches until they are golden brown on all sides and crispy at the edges, usually around 2-3 minutes per batch. Repeat with any remaining curds.

Heat oil in a deep frying pan to 375°F, or until it reaches 1/4 inch depth

To begin preparing this authentic Wisconsin-style fried cheese curds recipe, start by heating a deep frying pan with at least 2-3 inches of vegetable oil to a temperature of 375°F (190°C). This can be achieved through the use of a thermometer, which is essential for maintaining the precise temperature needed for frying.

While the oil is heating up, prepare your cheese curds by washing them in cold water and then patting them dry with paper towels to remove excess moisture. This step is crucial as it will help prevent the formation of clumps during the frying process and result in a crisper exterior and fluffier interior.

Once the oil has reached 375°F, carefully place a small batch (about 1/4 inch or roughly a handful) of cheese curds into the hot oil. This is where it’s essential to be precise about the temperature because at this stage, you’re creating a golden-brown crust on the outside while maintaining the soft and airy texture inside.

Let the cheese curds fry for about 2-3 minutes or until they are golden brown in color, then use a slotted spoon to carefully remove them from the oil and drain any excess oil by placing them on a paper towel-lined plate. This step helps control the amount of grease absorbed by the cheese.

Repeat this process with the remaining batches of cheese curds, adjusting the heat as necessary to maintain the optimal temperature for frying. Keep in mind that you might need to adjust the quantity of oil depending on how many cheese curds you’re preparing at one time to ensure they have enough room to cook evenly.

Once all the cheese curds are fried and ready, it’s time to assemble the dish. Serve them hot, either as a standalone snack or accompanied by your favorite dipping sauce. Enjoy the crispy exterior giving way to a creamy interior in every bite of these authentic Wisconsin-style fried cheese curds!

Gently drop the curds into the hot oil, allowing them to separate and cook evenly

To prepare for making authentic Wisconsin-style fried cheese curds, it’s essential to have the right ingredients and equipment on hand.

You’ll need:

• 1 cup of fresh cheese curds (preferably made from a mix of cheddar and monterey jack cheese)
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 eggs, beaten
• 1 cup buttermilk
• Vegetable oil for frying (about 2-3 inches deep in a pot)

Now, let’s talk about the process of gently dropping the curds into the hot oil.

1. Gently drop the cheese curds into the hot oil: Using a slotted spoon or skimmer, carefully add the cheese curds to the hot oil in batches, making sure not to overcrowd the pot. This will allow them to separate and cook evenly.
2. Let the cheese curds cook for about 3-4 minutes on each side or until they’re golden brown and crispy. You may need to adjust the heat or cooking time depending on the size of your pot and the number of curds you’re frying.

Some tips to keep in mind when gently dropping the curds into hot oil:

• Make sure the oil is hot enough: You want the oil to be at a temperature of around 350°F (175°C) for optimal results.
• Dont overcrowd the pot: Frying too many cheese curds at once can lower the oil temperature and result in greasy or undercooked curds. Fry them in batches if necessary.
• Use a thermometer: A thermometer will help you monitor the oil temperature and ensure it’s within the optimal range for frying cheese curds.

By following these steps and tips, you’ll be able to achieve that perfect Wisconsin-style fried cheese curd with a crispy exterior and gooey interior. Enjoy!

Fry for 23 minutes or until golden brown

To prepare the ultimate Wisconsin fried cheese curds, you’ll need to start by preparing the curds themselves. Begin by purchasing a block of natural cheese, such as cheddar or mozzarella. Slice the cheese into 1-inch cubes and set aside for later use.

Next, crack an egg into a shallow dish and lightly beat it with a fork until just combined. This will serve as our coating mixture for the curds. In a separate dish, mix together 1 cup of all-purpose flour and 1/2 teaspoon of salt. This will be used to coat the curds before frying.

Now that we have our ingredients ready, let’s move on to heating up the oil. Fill a large pot or deep fryer with about 3-4 inches of vegetable oil, such as peanut or canola oil. Heat the oil over medium-high heat until it reaches a temperature of around 350°F.

Once the oil is hot, carefully add a handful of curds to the dish containing the beaten egg and coat them lightly with the egg mixture. Then, roll the coated curds in the flour mixture to coat evenly.

Pick up a few of the floured curds and gently drop them into the hot oil. Fry for about 5-7 minutes or until they reach a light golden brown color. Repeat this process with the remaining curds, working in batches if necessary.

After frying for approximately 23 minutes, remove the fried cheese curds from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Finally, serve your crispy Wisconsin fried cheese curds hot and enjoy! You can pair them with a side of marinara sauce or ranch dressing for an extra burst of flavor. Be sure to consume the curds immediately after frying while they are still warm and crispy.

Draining Excess Oil:

To prepare for making authentic Wisconsin fried cheese curds, it’s essential to start with high-quality ingredients.

Select a block of cheddar or Monterey Jack cheese that is specifically labeled as “curdable” or “for frying.”

This type of cheese has a higher moisture content and a looser texture than other cheeses, making it ideal for curdling and frying.

Begin by cubing the cheese into small pieces, about 1-2 inches in size. This will help them cook evenly and prevent them from breaking apart during the frying process.

Next, prepare a large bowl of ice water to chill the curds after they have been fried. This step is crucial in helping the curds retain their shape and texture.

Now, let’s move on to draining excess oil from the fried cheese curds.

After frying the cheese curds, remove them from the hot oil with a slotted spoon or skimmer, allowing any excess oil to drip back into the pot.

Place the fried curds on a paper towel-lined plate or tray to drain off any remaining excess oil. This will help prevent the curds from becoming greasy and soggy.

Alternatively, you can place the fried curds on a wire rack set over a baking sheet lined with parchment paper. This will allow air to circulate under the curds and speed up the drying process.

Let the curds sit for about 10-15 minutes to allow excess oil to drip off and the cheese to re-absorb any moisture it may have released during frying.

Once the excess oil has been drained, you can serve the fried cheese curds hot and enjoy them as a delicious appetizer or side dish. You can also store them in an airtight container in the refrigerator for up to 24 hours before reheating them in the oven or microwave.

Remove fried curds from hot oil with a slotted spoon and drain on paper towels

To begin, preparation is key to achieving perfectly cooked fried cheese curds. The first step involves frying the curds in hot oil until they are golden brown and crispy.

Once the curds have been fried, it’s time to remove them from the hot oil using a slotted spoon. This is an essential tool for this task, as it allows you to carefully lift the curds out of the oil without breaking or tearing them.

With the slotted spoon, gently scoop up the fried curds and transfer them to a paper towel-lined plate. The paper towels will help to absorb any excess grease from the curds, leaving them crispy on the outside and fluffy on the inside.

It’s essential to handle the fried cheese curds with care during this process, as they can be delicate and prone to breakage. To avoid breaking or tearing the curds, be sure to drain them well and then transfer them to a serving platter or individual plates.

The final step involves presenting the fried cheese curds in an appealing way. You can serve them on their own or with your favorite dipping sauce, such as marinara or ranch dressing.

Assembly and Serving

Dipping Sauces:

Serving the perfect batch of fried cheese curds involves more than just tossing them on a plate and calling it a day. A crucial component that elevates this beloved appetizer or snack to new heights is a variety of dipping sauces that complement the crispy, golden goodness of the cheese curds.

Assembly of dipping sauces is an art that requires creativity and balance. It’s essential to have at least a few options on hand to cater to different tastes and preferences. For a classic Wisconsin fried cheese curds experience, consider these must-have dips:

Creamy Ranch Dip: A creamy base made from a mixture of sour cream and mayonnaise provides an excellent canvas for the rich flavors of herbs like chives or parsley. The tanginess of the dip pairs well with the savory taste of the cheese curds.

Spicy Mustard Dipping Sauce: For those who crave a little heat, a spicy mustard dipping sauce can be whipped up using a mixture of whole-grain mustard and hot sauce. This adds an exciting dimension to the dish and is perfect for adventurous eaters.

Balsamic Glaze Dip: A reduction of balsamic vinegar creates a sweet and tangy glaze that provides a refreshing contrast to the crispy cheese curds. It’s a great option for those who want something lighter without sacrificing flavor.

Assembly and serving is just as crucial as the dipping sauce itself. Here are some tips for setting up a crowd-pleasing spread:

Arrange the cheese curds in a large serving bowl or on a platter, allowing guests to scoop them directly from the source. This encourages mingling and makes it easy for everyone to sample both the cheese curds and their preferred dipping sauce.

Position the dipping sauces in small bowls or ramekins around the main serving dish. This allows guests to easily access the different options without having to get up and down.

Carefully balance the portion sizes of each dipping sauce, taking care not to overwhelm the delicate flavor of the cheese curds. A good rule of thumb is to have one or two dominant dips and a few smaller ones for added variety.

Finally, don’t be afraid to get creative with your assembly! Add some colorful garnishes like fresh herbs, edible flowers, or even microgreens to add visual appeal to the dish and create an Instagram-worthy presentation.

Traditional dipping sauces include marinara, ranch, or a mixture of ketchup and mustard

When it comes to serving traditional fried cheese curds, you’ll want to pair them with some delicious dipping sauces that complement their rich and savory flavor. One classic option is marinara sauce, which adds a tangy and slightly sweet element to the dish.

Marinara sauce is a staple in many Italian restaurants and is made from just a few simple ingredients: crushed tomatoes, garlic, olive oil, salt, and herbs like basil and oregano. To make it from scratch, simply combine the tomatoes, garlic, and olive oil in a saucepan over medium heat, then add the salt and herbs to taste.

Another popular dipping sauce for fried cheese curds is ranch dressing. This creamy condiment has become a staple in many American restaurants and is made with buttermilk or sour cream, mayonnaise, dried herbs like dill and parsley, garlic powder, onion powder, salt, and pepper. You can also add some grated cheddar cheese to give it an extra rich flavor.

For those who prefer a more classic pairing, a mixture of ketchup and mustard is another great option. This sweet and tangy combination provides a nice balance to the savory flavor of the fried cheese curds. Simply mix equal parts ketchup and yellow mustard in a bowl until smooth.

In addition to these traditional sauces, you can also try experimenting with other options like hot sauce, salsa, or even a spicy aioli made with mayonnaise and diced jalapeños. The key is to find the combination that works best for your taste buds and enjoy it with a plate of crispy fried cheese curds.

Create your own signature sauce using ingredients like buttermilk or sour cream

To create an authentic and mouth-watering Assembly and Serving experience for your real Wisconsin fried cheese curds, follow these steps:

Signature Sauce Creation

The key to taking your fried cheese curds to the next level lies in crafting a signature sauce that complements their rich flavor. For this recipe, we’ll create a creamy and tangy condiment using buttermilk and sour cream.

Signature Sauce Ingredients:

• 1/2 cup mayonnaise

⁄ 1/4 cup sour cream

⁄ 2 tablespoons buttermilk

⁄ 1 tablespoon chopped fresh dill

⁄ 1 teaspoon garlic powder

⁄ 1/2 teaspoon paprika

Instructions:

1. Mix the mayonnaise, sour cream, and buttermilk together in a bowl until smooth.
2. Add the chopped fresh dill, garlic powder, and paprika to the bowl. Stir well to combine.
3. Taste and adjust the seasoning as needed. You can add more buttermilk for a thinner consistency or more dill for extra flavor.
4. Cover the bowl with plastic wrap and refrigerate the signature sauce for at least 30 minutes to allow the flavors to meld together.

Assembly and Serving:

Now that your signature sauce is ready, it’s time to assemble your real Wisconsin fried cheese curds. Follow these steps to create a delicious and authentic dish:

1. Cut the cheese curds into bite-sized pieces and place them on a paper towel-lined plate.
2. Dredge the cheese curds in flour, shaking off any excess.
3. Fry the cheese curds in hot oil until golden brown, about 2-3 minutes per side. Drain the curds on paper towels.
4. Transfer the fried cheese curds to a serving dish or platter.
5. Dollop the signature sauce on top of the cheese curds. You can also serve the sauce on the side for guests to help themselves.

Enjoy your delicious real Wisconsin fried cheese curds with signature sauce! This recipe is perfect for game days, parties, or family gatherings.