Never heard of cheese curds? Take that same block of cheese from the sandwich chop it up batter it then deep fry it and you have a delicious socially acceptable appetizer. Hell, it would be a small portion size for that appetizer.
The best cheese curds are the squeakiest. I think this debate is a Canadian v Midwest American one but either way if someone wants to deep fry my cheese curds before putting them on my poutine I’m not gonna argue that heart attack.
Gotta love the state fair cheese curds that can make you actively feel your arteries clogging. Probably makes your heart run like an F250 stuck in ecoboost mode on a steep incline but they’re delicious.
“Natural byproduct of the cheesemaking process” is the key term here. They don’t chop up blocks of cheese to get curds, curds are curdled chunks that form when the cheese is still liquid.
Ah, yeah. Ideally you get the natural curds. In a pinch you can just chop up blocks though. The best ones I’ve actually ever had were fried cubes in a small town dive bar.
There are far bigger food crimes out there than frying cubes of cheese and calling them cheese curds.
No it’s not. Cheese curds are springy, almost spongey.
They’re not just little bits of chopped up cheese. If that’s what they’re selling you in Wisconsin, you’re missing out on actual cheese curds. If you’d ever have any you’d notice the difference immediately, it’s not subtle.
Never heard of cheese curds? Take that same block of cheese from the sandwich chop it up batter it then deep fry it and you have a delicious socially acceptable appetizer. Hell, it would be a small portion size for that appetizer.
That’s not what cheese curds are and if that’s how they’re serving you cheese curds where you are I’m sorry.
Cheese curds are literally tiny little curds of cheese and should be kinda springy.
The best cheese curds are the squeakiest. I think this debate is a Canadian v Midwest American one but either way if someone wants to deep fry my cheese curds before putting them on my poutine I’m not gonna argue that heart attack.
It’s a delicacy in the northern Midwest. Batter, cheese (can be curds proper or cheese cubes), a good deep fry.
It’s like a heart attack and keeps you warm with every bite
Gotta love the state fair cheese curds that can make you actively feel your arteries clogging. Probably makes your heart run like an F250 stuck in ecoboost mode on a steep incline but they’re delicious.
“Natural byproduct of the cheesemaking process” is the key term here. They don’t chop up blocks of cheese to get curds, curds are curdled chunks that form when the cheese is still liquid.
To be clear, I’m taking issue with the cut up bits of cheese part, not the battered and deep fried part
Ah, yeah. Ideally you get the natural curds. In a pinch you can just chop up blocks though. The best ones I’ve actually ever had were fried cubes in a small town dive bar.
There are far bigger food crimes out there than frying cubes of cheese and calling them cheese curds.
I think the entire province of Quebec just shuddered at that description of cheese curds.
I’m not sure I want to know what Québec considers a cheese curd now.
Proper cheese curds are a Wisconsin delicacy and his description is exactly correct
I’ve seen Wisconsinites go down on cheese curds. There’s nothing delicate about it.
I’m pretty sure the LD50 of cheese was discovered in Wisconsin.
The stuff you put on poutine
It’s delicious. No need to deep fry it 😭
I mean sure, but in the U.S. if something is delicious, the obvious answer is to batter and deep fry it so it’s more delicious.
It’s just like common sense
No it’s not. Cheese curds are springy, almost spongey.
They’re not just little bits of chopped up cheese. If that’s what they’re selling you in Wisconsin, you’re missing out on actual cheese curds. If you’d ever have any you’d notice the difference immediately, it’s not subtle.
It’s deepfried, so I just assumed it was melted cheese in the batter. It could be battered cheese curds deepfried which would make sense too
That is very location dependent.