Wisconsin cheese curds are squeaky fresh cheddar curds, beer-battered and deep-fried until golden, served with ranch or chipotle aioli as a Wisconsin tavern starter.

Wisconsin's cheese curd tradition dates to the state's 19th-century immigrant Swiss and German cheesemakers, who sold the byproduct curds from cheddar production fresh at the dairy door. The fried cheese curd, deep-fried in a beer batter, became a Wisconsin tavern staple in the 1970s when state cheesemakers and brewers cross-promoted. The Old Fashioned in Madison codified the Wisconsin curd as a downtown bar appetizer; today fried curds appear on every Madison tavern, brewery and supper club menu.

Where to eat Fried Wisconsin cheese curds in Madison

4 editor picks for Fried Wisconsin cheese curds in Madison, ranked by editorial score. All Madison signature dishes · Fried Wisconsin cheese curds across every city.

  • The Old Fashioned

    Order Fried Wisconsin cheese curds with a brandy Old Fashioned, plus the Friday fish fry if it's a Friday.

    The Old Fashioned on North Pinckney, the Wisconsin canon codified into a tavern menu since 2005, runs cheese curds, fish fry and brandy Old Fashioneds.

    DetailsDirections

  • Tornado Steak House

    Order A bone-in ribeye and a brandy Old Fashioned at the bar before sitting.

    Tornado Steak House on South Hamilton, a block off Capitol Square, runs Madison's traditional supper club tier with steaks and the weekly Friday fish fry.

    DetailsDirections

  • Tipsy Cow

    Order A Wisconsin butter burger with cheese curds on the side.

    Tipsy Cow on King Street, just off Capitol Square, runs an American burger menu with Wisconsin cheese curds, craft beer and a long whisky and cocktail list.

    DetailsDirections

  • The Plaza Tavern & Grill

    Order The Plazaburger with the secret sauce, plus a side of fried cheese curds.

    The Plaza Tavern on North Henry, a block off State Street between the Capitol and UW Madison, is home to the secret-sauce Plazaburger since 1964.

    DetailsDirections

Make it at home

Serves 425 minEasy

Ingredients

  • 450g fresh Wisconsin cheese curds, chilled
  • 150g all-purpose flour
  • 350ml cold beer, lager
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • Neutral oil for deep frying
  • Buttermilk ranch dressing to serve

Method

  1. Make sure curds are fully chilled in the refrigerator before battering.
  2. Whisk flour, baking powder, salt and paprika in a bowl. Whisk in cold beer slowly until smooth and slightly thick.
  3. Heat oil in a deep pan to 360F. Use a thermometer.
  4. Toss the curds gently in a little extra flour to coat, then dip each in the beer batter and lower into the hot oil.
  5. Fry in small batches for 90 seconds until golden brown. Do not overcrowd.
  6. Drain briefly on paper towels and finish with sea salt while hot.
  7. Serve immediately with buttermilk ranch. The curds should still squeak inside the crispy batter shell.

Editor tip. Fresh curds are essential; they squeak only when fresh. If curds are more than 3 days old, soak in cold water 10 minutes before frying.

Common allergens: Gluten, Dairy.