Some Milwaukee things come and go while some become icons. Mandatory Milwaukee is all about the latter. This week: cheese curds in all forms.
Since 2015, every October 15 has officially marked the occurrence of National Cheese Curd Day. Personally, we find that factoid to be odd for two reasons. First, it’s pretty surprising there wasn’t already a holiday devoted to the almighty curd prior to Culver’s establishing it only 10 years ago. Conversely, it’s also pretty strange there’s just one day set aside annually for the nation to celebrate this dairy delicacy because here in Wisconsin, every day is Cheese Curd Day.
Similar to the in-state prevalence of things like brandy old fashioneds, “cannibal sandwiches,” and bloody mary beer chasers, cheese curds are quirky consumables that can succinctly be filed under the “distinctly Wisconsin thing” classification. If you grew up in the Badger State, snacking on oblong pieces of brine-y cheese—whether in its fresh, squeak-producing form or as a gooey deep-fried appetizer—is simply a way of life. For those who don’t frequent our fair state, this cheesy Wisconsin mainstay is anything but common.
Let’s not think about those unfortunate places where curds are considered to be an anomaly. Instead, let’s keep things positive by appreciating just how diverse and wide-reaching cheese curds are throughout our state. Most any bar and grill in Wisconsin with a deep-fryer is likely to offer up curds. Even those curds, typically sourced from pre-bagged batches in the freezer, more than adequately address cheesy cravings.
Countless restaurants throughout the state, landing anywhere between casual eateries and high-end gastropubs, are known to craft their own in-house curds with local cheeses and unconventional batters. While many curds are accompanied by ranch or ketchup dipping sauces, it’s not uncommon to see aoili or other elevated sides flanking curd orders.
Innumerable Wisconsin burgers are boosted with the presence of cheese curds mingling amongst the other ingredients (not just the Culver’s April Fool’s joke-turned-actual seasonal “CurderBurger” you see above). Same goes for specialty sausages, poutine, and a wide variety of other popular local fare.
We have mobile cheese curd purveyors and dedicated cheese curd reviewers.
You can feast on dessert curds and rainbow curds alike. You can enjoy them at festivals…including full-fledged festivals specifically created to celebrate cheese curds.
And grab ’em on the go in fast food format from Culver’s and Cousins.
Beyond the fried renditions available throughout the state, fresh curds can be procured at grocery stores, gas stations, specialty shops, and even the airport if you wish to bring a taste of Wisconsin elsewhere. Include them in a snack platter, use them as a bloody mary garnish, microwave them for a few seconds, or just enjoy them on their own in all their squeaky glory.
We know the world at large views Wisconsinites as folks who are downright obsessed with cheese. Well, this is one case of outsider perceptions being absolutely true. Cheese curds are a truly Wisconsin delicacy that are both made and enjoyed here. Whether it’s an official national holiday or literally any other day of the year, it’s always Cheese Curd Day in Wisconsin. Other states could only wish to be so lucky.