Cheese Curds

filed under: Food + Drink on July 21, 2019

Cheese Curds… the BEST thing to ever happen to cheese.  These ooey-gooey bite-sized appetizers will literally fly out of the bowl.  This cheese curd recipe is super easy to make and tastes even better when dipped in Homemade Ranch Dressing!

Fresh Deep Fried Cheese Curds

What are Cheese Curds?

Growing up in Minnesota, I didn’t realize that cheese curds were our thing.  I thought the entire world was enjoying them.  I found out later in life that cheese curds (like REAL cheese curds) were native to the midwest.  The reason that that cheese curds are so prominent and so much better here is that cheese curds go hand in hand with dairy farming.  Dairy farming is kind of our thing too.  

Cheese vs. Cheese Curds

What is the difference between cheese and cheese curds, you may wonder? Well, if you are not from the midwest, where cheese curds are almost a staple at fairs and bars, it is understandable you may be wondering about the difference.

When milk is heated up, it curdles. This takes place about halfway through the milk to the cheese process. The curds are the pieces of cheddar cheese (white or orange) that don’t make it into the mold and allowed to age and form (which are the flavorful blocks of cheese you buy at the grocery store). A little salt is added to the curds to make it a squeaky snack. Because of this, cheese curds are only fresh for about a day and can be hard to find other than cheese factories. 

Besides being popular in the midwest, you can find them mass-produced in Quebec, where they are a part of their popular Poutine dish. In fact, I used this cheese curd recipe for my Bacon Poutine recipe

Easy Deep Fried Cheese Curds

What is the Best Cheese for Cheese Curds?

The best cheese to buy is the freshest cheese.  If you have a local cheesemaker or a farmers market, those will be your best bet.  Otherwise, take a peek at the label to see when they were produced.  Another alternative is to contact a cheesemaker and have them delivered directly to you.  In the midwest, everyone knows that “squeaky cheese” is the freshest. When you bite into a fresh cheese curd you will hear a “squeak” sound.  The squeak is a freshness indicator.  It comes from the long protein strands that develop inside of the cheese.  When those protein strands rub against your teeth they emit a squeaking sound.  As the cheese continues to age, the strands break down and the squeak starts to fade.

In addition to freshness, you will want to look at what type of cheese you are selecting.  The best cheese for fried cheese curds is almost always made from cheddar cheese or white cheddar cheese (which is what I used).

Fresh and squeaky White Cheddar Cheese curds

How to Make Cheese Curds

When simple and delicious go together, everyone is happy, am I right?  Cheese curds are not hard to make, and that makes them even better in my humble opinion.  I have a few tips for making the perfect deep-fried cheese curds.

Watch the Oil

  • The oil should be high enough in the pan that the cheese curds are able to be completely covered at all times.
  • The temperature of the oil needs to stay as consistent as possible.  The optimal temperature for frying cheese curds is 375°F.  I like to keep a thermometer in the oil at all times so I can monitor the temperature and adjust as needed.
  • Frying too many curds in the pan at once, or not enough curds will affect the oil temperature.  I typically fry about 8-10 curds in the pan at a time.

The Batter

  • This batter is milk-based.  To create it you simply mix a room temperature egg with buttermilk, flour, garlic salt, and baking powder.
  • Some people prefer a beer-based batter.  To adjust this recipe to incorporate beer, you can simply swap the buttermilk out for 1 1/2 cups of your favorite beer.  Keep in mind that the batter will take on the more prominent flavors of the beer you select.  If you choose a beer that is high in hops, that flavor will be present in the final product.
  • You can adjust the spice level of the batter by adding a 1/2 teaspoon of cayenne pepper into the mixture.  As always, adjust to your liking.
  • Most batter recipes need to be used the same day due to the use of raw egg.  I would not recommend saving batter for later.

Cheese Curd Appetizer

Love Fair Food? Try These Recipes:

Deep-Fried Pickles

Strawberry Lavender Lemonade

5 from 6 votes
Cheese Curds
Cheese Curds
Prep Time
5 mins
Cook Time
15 mins

Cheese Curds...the BEST thing to ever happen to cheese.  These ooey-gooey bite-sized appetizers will literally fly out of the bowl. 

Course: Appetizer
Cuisine: American
Keyword: cheese curds
Servings: 12
Author: Amanda Rettke
  • 2 pounds cheese curds
  • cups buttermilk
  • cups flour
  • 1 teaspoon baking soda
  • 2 teaspoon garlic salt
  • 1 egg, room temperature
  • quarts canola oil, or more depending on the size of your pan
  1. Heat oil to 375 °F. Use a thermometer to continually monitor the heat of the oil.

  2. Whisk together buttermilk, flour, baking soda, garlic, salt, and egg until smooth.

  3. Coat 8-10 cheese curds with batter.

  4. One at a time, add the batter covered cheese curds into the oil. Cook for several seconds, until golden brown and then remove and drain on a paper towel. Repeat with remaining cheese curds.

Recipe Notes
  • Make sure to use enough oil to completely cover the cheese curds.
  • Do not overcrowd the cheese curds in the pan.  Ideally, fry 8-10 cheese curds at a time depending on how big your pan is.
  • Overcrowding the pan will result in undesirable oil temperatures.  Make sure to keep an eye on the oil temperature at all times and adjust the heat if the oil starts to get too hot or too cold.

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  • carol bittner says:

    Gotta try your cheese curd recipe. I have never made them but being from Wisconsin, I have eaten at least a ton of them!! Your recipe sounds easy; I plan to give it a try. Love your recipes on FB. Thank you for sharing.

  • Dan says:

    Love them, I can only can make them when Mom is out of the house.

  • Christy says:

    Ok, dumb question here but what exactly is a cheese curd? Would love to make these , but where do I get the cheese curds? Sounds delicious!

  • Marie says:


  • Lisa says:

    Can an air fryer be used? I don’t like using oil? And how long are they fried?

  • Kaiden Ness says:

    Very good reminds me of the famous Minnesota cheese curds we couldn’t find any curds so we used some cheese sticks and it came out really well!! We will be using this recipe a lot more in the future thank you!!

  • Helen says:

    What are cheese curds and could we get them in Australia

  • Laurie Christensen says:

    These are fantastic! And super easy too! The batter is the perfect amount of crunchy. And I had all ingredients, except the curds, in my cupboard already! Thanks!

  • Lila says:

    so easy to make there so good and crunchy and to all those people out there who are asking “what is a cheese curd” i can not belivie u guys i may not be from Wiscousin but i love cheese curds more then Wiscousin ever.

  • Jodi Anderson says:

    Is this post just to troll Wisconsin? First, Michigan takes the UP and now Minnesota aims for our curds. I think not!

    • Amanda Rettke says:

      No one is trying to take your curds! Well, maybe Canada.

  • Cheesus H says:

    Since when are cheese curds “Minnesota’s thing”? Come on, you’re not fooling anyone. Minnesota loves to claim things though, that’s kind of their thing. Like how they invented “ope” (yup, nobody else ever says that), and just discovered breweries in the last 10 years, and are the “State of Hockey” even though the state of hockey in minnesota is abysmal. I’m done, you crossed a line here. Cheese curds are not, and have never been, Minnesota’s thing.

    • Amanda Rettke says:

      Ope, I think ya might need to reread. I said it was a midwestern thing, not a Minnesota thing. I am a Midwesterner, having grown up in North Dakota and Minnesota.

  • Wisconsin cheese curds says:

    Your recipe gets 1 star because of the lies. “Our thing”. Didn’t realize Minnesota was known as the cheese state. Do the Vikings adorn themselves with cheeseheads every Sunday as well?

    • Amanda Rettke says:

      The star system is in place for actually rating a recipe. Not for pent-up anger at a non-existent border war.

  • Megan says:

    Cheese curds are not and never have been a MN thing. That’s insulting and wrong. Stop stealing things from other states, heathen! Next you’re going to be saying that deep dish pizza or crab cakes are a MN thing.

  • Ben says:

    This isn’t even a Minnesotan thing, what are you talking about? Are you just trying to upset Wisconsinites? Minnesota, stay in your lane

  • Reddit Scumbag says:

    Voted one star because cheese curds are from Wisconsin, not Minnesota. Idk if you live under a rock or what but we will fight you over this.

    • Amanda Rettke says:

      The star system is in place for actually rating a recipe. Not for pent-up anger at a non-existent border war.

  • Vivienne Andersen says:

    I’m so glad someone finally said it! Much like the packers and Miller beer, cheese curds really are a Minnesota thing!

    • Amanda Rettke says:

      I didn’t say they were a Minnesota thing. I said they were a Midwestern thing. But I do love Miller Lite.

  • Chris says:

    As a Wisconsinite, I am offended. Cheese curds are PURELY a Wisconsin thing.

  • Wisco says:

    MN? You mean they are from WI. They are a staple in our stores and fridges daily. While your recipe is good-your facts are not.

  • Joany says:

    This recipe is rooted in a soil of deception. Lies are its branches and the first of evil is its fruit.

    Even the cheese curds for the MN fair come from The Dairy State.

    Remove this blasphemy immediately.

    • Amanda Rettke says:

      This was so well written I got teary eyed.

  • Nope says:

    You should see the Reddit thread you started over this wildly inaccurate recipe:

    • Amanda Rettke says:

      Thanks for sharing! I was clearly stating the cheese curds are a MIDWEST thing, not a Minnesota thing. I never said they originated in Minnestoa, nor did I spell out that they did not originate in Wisconsin either. That thread is enlightening in that people will get mad about anything these days. I’m over here trying to keep my business afloat with our less-than-stellar governor and potentially considering a move to Wisconsin, and everyone in that thread is ready to dump my lifeless body in a “named” lake. Why can’t we get all up in arms over things that actually matter?

  • Sconnie_eats says:

    Curds aren’t a midwest thing, Wisconsin will always claim them. Other states produce weak excuses for curds.

  • Dana says:

    OMG! Being from Wisconsin, fried cheese curds are a definite staple here! Made these with gf baking flour/cornstarch mixture and they were just what I’ve been craving since being diagnosed Celiac! Thank you for sharing!!!!

  • Kelly says:

    I have made cheese balls but I can’t find my regular recipe.nTried these…… terrible

    • Amanda Rettke says:

      This isn’t a recipe for cheese balls, so I can see why you would be disappointed.

  • Minnesota Curd Lover says:

    Welp. I came in search of a beer-free cheese curd recipe, and stumbled upon this one. Looks like you p***** off the entire state of Wisconsin, who judging by this comment section struggle with reading and/or comprehension. Even if I wasn’t already planning to try it, this comment section would be enough to MAKE me try it. 😂 Also, your responses to these chest thumping crybabies were perfect. Thanks for the laugh AND the great recipe!!

  • Sydney Dietrich says:

    So good! And a breeze to make❤️