Squeak! Squeak! “ Ya gotta get the ones with the good squeak.” This is a phrase you hear quite often as soon as you cross the border into the great state of Wisconsin. What food can be judged by the level of squeakiness? The most important food: cheese curds.
There are thousands of reasons to travel to our neighbor to the north: beautiful lakes, summer fun, brats, beer and of course, the Packers, but the thing that screams Wisconsin above all else is cheese curds. Cheese curds are tiny molten, deep fried bundles of your favorite cheese that can be found at almost every bar, restaurant… or let’s be honest, gas station, family cook out or tailgate. Many of you have probably begun noticing them on a lot of menus of your favorite hangout in Chicago. They are one Wisconsin export that everyone can agree on.
So what is a cheese curd? A cheese curd is a byproduct of the cheese making process. When fresh, they are neutral in color and have a yellowish tint and a rubbery texture (the squeak!).
They are easy to assemble, easy to cook and easy to eat. Really, they are the perfect food. They can be enjoyed with your favorite dipping sauce and more importantly your favorite beer, which is Spotted Cow from New Glarus for me. To make cheese curds, all you need is a pot for frying, eggs, flour, your favorite cheap Wisconsin beer and of course the freshest cheese curds you can find. I suggest Renard’s from Door County.
2 quarts corn oil for frying
1 cup all-purpose flour
1 1/2 cups beer
1/2 teaspoon salt
2 pounds cheese curds
Heat the oil in a pot to 375 degrees. Combine and whisk the eggs, flour, beer and salt until smooth. Dip the curds in the batter and coat. Remove with a strainer. lace curds in the hot oil and cook until golden brown. Once golden brown, remove the curds from the oil and place on paper towels to rid the curds of excess oil.
That’s it! It’s that simple. Just a few short steps to enjoy a Midwestern icon that is sure to impress any native Wisconsinite or even a Bears fan.