Say the words "cheese curds" and our ears perk up. Add "beer-battered" to the mix and now our attention is really piqued. 1. Measure 1 cup of cold beer into a measuring cup. If you’d like, start ...

Nothing says Wisconsin like a cheese curd. It's savory, cheesy and there are multiple ways that it can be served. Here, they get fried in a golden, crispy beer batter. They're perfectly poppable for ...

As someone who has lived in Wisconsin for most of my life, I love seeing fried cheese curds pop up on restaurant menus in other parts of the country; it makes my little cheesehead heart sing! That ...

Friday, Oct. 15 is National Cheese Curd Day! A day celebrated with squeaks all around the country. The squeak is a trademark of fresh curds, and the curd capital of ...

Chef Stuart Gordon embraces simplicity in his three-ingredient cheese curds. Stuart preheats oil in a small pan on medium heat. He says to freeze your cheese curds beforehand. No breading is required; ...