Best 3 Baked Wisconsin Cheese Curds Recipes

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Baked Wisconsin cheese curds are a delightful appetizer or snack that combines the tangy, slightly sour flavor of fresh cheese curds with a crispy, golden-brown coating. Originating from the state of Wisconsin, these cheese curds are typically made from cheddar cheese, resulting in a rich, cheesy interior and a satisfying crunch. This article presents two tempting recipes for baked Wisconsin cheese curds: a classic version and a spicy jalapeño version. Both recipes provide step-by-step instructions, ingredient lists, and cooking tips to ensure perfect results. Additionally, the article includes helpful information about choosing the right cheese curds, preparing them for baking, and achieving the perfect crispy coating. Whether you're a cheese curd enthusiast or simply seeking a delicious and easy-to-make snack, this article has everything you need to create these irresistibly flavorful baked Wisconsin cheese curds.

Check out the recipes below so you can choose the best recipe for yourself!

OVEN BAKED CHEESE CURDS



Oven Baked Cheese Curds image

Oven baked cheese curds are so much easier than frying! Season these up to taste, and use panko to add a little crunch. Why wait for the state fair to roll around, when you can enjoy homemade "fried" cheese curds any time of the year?

Provided by Rachel Singer

Categories     aldi recipes

Time 1h32m

Number Of Ingredients 9

2 eggs
2 Tbsp milk
1/2 cup flour
1/2 tsp garlic salt
1 tsp smoked paprika
1/2 tsp cayenne
Fresh ground black pepper, to taste
1.5 cups panko
12 oz bag of cheddar cheese curds

Steps:

  • Freeze cheese curds for one hour.
  • Preheat oven to 400 degrees. Line a rimmed baking sheet with foil, then spray the foil with cooking spray.
  • Beat together the milk and eggs in a small bowl. In a separate bowl, combine the flour and seasonings. Add the panko to a third shallow bowl.
  • Dip each curd in the egg wash, then dredge each in the seasoned flour. Repeat dipping in the egg wash, shaking off the excess.
  • Press each curd into the panko, roll to coat, and place them in a single layer on the prepared baking sheet.
  • Bake at 400 degrees for 5 minutes then broil on high for two, until cheese curds are slightly browned and cheese is melted.
  • Let cool for a couple of minutes before removing from the pan. Serve hot.

Nutrition Facts : Calories 403 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 119 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 727 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

REAL WISCONSIN FRIED CHEESE CURDS



Real Wisconsin Fried Cheese Curds image

Real Wisconsin fried cheese curds!

Provided by Markg238

Categories     Appetizers and Snacks     Cheese

Time 30m

Yield 16

Number Of Ingredients 7

2 quarts corn oil for frying
¼ cup milk
1 cup all-purpose flour
¾ cup beer
½ teaspoon salt
2 eggs
2 pounds cheese curds, broken apart

Steps:

  • Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Whisk together milk, flour, beer, salt, and eggs to form a smooth, rather thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with wire strainer. Shake the curds a time or two to remove excess batter. Deep fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.

Nutrition Facts : Calories 370.3 calories, Carbohydrate 7.3 g, Cholesterol 83.1 mg, Fat 30.6 g, Fiber 0.2 g, Protein 15.9 g, SaturatedFat 13.6 g, Sodium 436 mg, Sugar 0.5 g

HOMEMADE CHEESE CURDS



Homemade Cheese Curds image

Generally, if the need for poutine is strong, you'd stock up on fresh cheese curds at the store. But since many of my viewers don't live near such stores, I decided to take one for the team and show you how to make your own. Is it worth all the effort? Well, fried cheese curds are a very nice treat, and having a cube of fresh cheese to pop into your mouth any time you get the urge is pretty sweet. And, of course, your poutine will thank you. You can serve these immediately or cover with a cheesecloth and let sit for 12 hours for a tangier flavor.

Provided by Chef John

Categories     Appetizers and Snacks

Time 4h50m

Yield 16

Number Of Ingredients 6

1 gallon whole milk
1/2 teaspoon calcium chloride crystals
½ cup water, divided
1/8 teaspoon mesophilic culture
1/4 teaspoon liquid rennet
kosher salt

Steps:

  • Pour milk into a sterilized pot. Place pot into a larger pot filled with a few inches of water. Heat milk, stirring occasionally, to 90 degrees F (32 degrees C). Remove from heat.
  • Dissolve calcium chloride in 1/4 cup water; stir into the milk. Sprinkle mesophilic culture over the surface of the milk. Let sit for 1 minute, then stir gently for 1 minute. Cover and let culture ripen for 35 minutes.
  • Dilute rennet with 1/4 cup water. Stir rennet into the milk mixture for exactly 1 minute. Cover again and let sit until a knife can cut cleanly through the curd, about 45 minutes. Cut curd into 1/2- to 1-inch cubes directly in the pot. Let sit for 5 minutes.
  • Cover curds and heat, stirring every 10 minutes, to 98 degrees F (37 degrees C), about 90 minutes. Squeeze curds together to check if they stick. Drain curds and transfer to a cheesecloth-lined strainer set inside a pot.
  • Pour enough whey over the curds to reach about 3 inches at the bottom of the pot. Let drain for about 1 minute. Cover with cheesecloth and the pot lid. Heat the whey below to keep curds between 112 and 115 degrees F (44 and 46 degrees C); let drain for 10 minutes. Curds will stick together to form a slab. Cut slab in half, re-cover, and let drain for 10 minutes.
  • Flip curds over and re-wrap. Drain for 10 minutes more, keeping the temperature still between 112 and 115 degrees F (44 and 46 degrees C). Cut the slab into smaller slabs and stack them inside the cloth. Return to the pot and cover. Continue draining, flipping and rearranging the slabs every 15 minutes at the same steady temperature, about 1 hour total.
  • Unwrap the slabs and let them rest for a few minutes on a paper towel-lined plate. Cut into cubes and place curds in a zip-top bag. Add 1/2 of the salt; shake to coat. Add remaining salt and repeat.

Nutrition Facts : Calories 146.4 calories, Carbohydrate 11 g, Cholesterol 24.4 mg, Fat 7.9 g, Protein 7.9 g, SaturatedFat 4.6 g, Sodium 217.8 mg, Sugar 11 g

Tips:

  • Use high-quality cheese curds. Fresh, squeaky cheese curds will give you the best results. You can find cheese curds at most grocery stores, or you can make your own at home.
  • Coat the cheese curds in cornstarch before baking. This will help them to brown evenly and prevent them from sticking together.
  • Bake the cheese curds at a high temperature. This will help them to get crispy on the outside and gooey on the inside.
  • Serve the cheese curds immediately. They are best when they are hot and fresh out of the oven.

Conclusion:

Baked Wisconsin cheese curds are a delicious and easy-to-make appetizer or snack. They are perfect for parties, game days, or any other occasion. With just a few simple ingredients, you can make these tasty treats that everyone will love. So next time you are looking for a crowd-pleasing snack, give baked Wisconsin cheese curds a try!

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