Baked Wisconsin Cheese Curds Recipes

OVEN BAKED 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.

BAKED WISCONSIN CHEESE CURDS

Steps:

• In three trays set up a breading station, the first with flour (seasoned with salt and pepper), the second with eggs and milk (well beaten and seasoned with salt and pepper), and the third with bread crumbs (I use 1 box Progresso Italian seasoned panko bread crumbs).
• Working with a dry hand and a wet hand, move the curds through the three stations, flour first, egg wash second, bread crumbs third, back to egg wash and finally through the bread crumbs. This will double bread the cheese. The goal is to completely cover the cheese with the breading, and it does get messy.
• Place breaded cheese on a wax paper lined cookie sheet.
• After all cheese is breaded, place the cookie sheet in the freezer until the curds set up. I like to freeze for a minimum of four hours. After they have set up you can store in a freezer storage bag.
• When ready to cook, preheat oven to 400 degrees.
• Spray each cheese curd with cooking spray and place on a parchment paper lined cookie sheet.
• Cook for 15-20 minutes until brown and maybe one or two start to leak.
• Serve with marinara sauce.

REAL WISCONSIN FRIED CHEESE CURDS

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.