Fresh Fresh cheese curds are often eaten as a
snack,
finger food, or an
appetizer. They may be served alone, dressed with an additional flavor, or with another food, such as a small smoked sausage or piece of cured pork, with the elements skewered together on a
toothpick. Examples of flavorings applied to fresh curds include
jalapeño chili peppers,
garlic, various
herbs, or spice blends such as Cajun seasoning, with garlic and dill on cheddar curds being a popular combination. They are often served by
Russian Mennonites as part of a traditional light lunch called
faspa.
Fried cheese curds Deep-fried cheese curds are often found at carnivals and fairs, and often local non-chain
fast-food restaurants and at regular restaurants and bars, as well as a few chain restaurants of local origin, such as
Culver's and
Dairy Queen. Minnesota style deep-fried cheese curds are covered with a
batter similar to one used for
onion rings, and placed in a
deep fryer. Wisconsin style deep-fried cheese curds use breading instead of batter. They are sometimes served with a side of
ketchup,
marinara sauce, or
ranch dressing. In many areas where fried cheese curds are common, the term "cheese curds", or simply "curds", refers to the fried variety; non-fried curds are distinguished by calling them "raw" or "plain" cheese curds. In some areas, deep-fried cheese curds are also known as cheeseballs. Whereas in Wisconsin they are usually referred to as fried curds.
Poutine Cheese curds are a main ingredient in
poutine, which originated in the 1950s in rural
Quebec, Canada. It consists of
french fries topped with fresh cheese curds, covered with brown
gravy and sometimes additional ingredients. ==See also==