It’s a Wisconsin thing. (See also Culver’s, the restaurant chain founded in Sauk City in 1984.) If it’s done right, you’ll need extra napkins. Pairs well with deep-fried cheese curds for ...

When you’re talking cheese in Wisconsin, curd is the word Cheese curds ... coleslaw and a slice of buttered rye bread with a slab of raw onion — as the socializing that comes with it.

Dinges creates his curds out of Ed and Sharon’s Restaurant and Catering in Merrill, the bar his family purchased in 1984.

where raw milk is pumped and the cheese process begins within five hours after milking. Milk thickens in vats and whey is drained from curds that form into wheels of gouda aged on pine planks.

Cheese curds are now the dairy farm's largest production and most popular seller as demand grows from outside of Wisconsin. "My dad has his master in cheddar, and that’s a big part of the industry.

The brand-new Hot Honey Cheese Curds, which offer the crunchy, golden-fried deliciousness of Culver’s signature Wisconsin Cheese Curds with just a touch of sweet heat from a hot honey breading, arrive ...

National Cheese Curd Day, celebrated annually on Oct. 15, was created in 2015 by the fast-food chain Culver’s to recognize Wisconsin’s signature treat. But the history of cheese curds goes ...

Maybe one of the only things people in Wisconsin like to do more than eat and drink is to share with visitors all the good things there are to eat and drink in the state. Visitors to the state looking ...

Starting Oct. 15, National Cheese Curd Day, customers can try Hot Honey Cheese Curds, golden-fried signature Wisconsin cheese curds made with hot honey breading. The Hot Honey Cheese Curds will be ...