Wisconsin cheese curds are squeaky fresh cheese pieces, either eaten raw or beer-battered and deep-fried, served with ranch dipping sauce as a Wisconsin bar.

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; today fried curds appear on every Wisconsin tavern, brewpub and supper club menu. Clock Shadow Creamery in Walker's Point produces them fresh daily for Milwaukee restaurants.

Where to eat Wisconsin cheese curds in Milwaukee

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

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 your curds are more than 3 days old, soak in cold water for 10 minutes to revive the squeak before frying.

Common allergens: Gluten, Dairy.