The first time I bit into a Culver’s cheese curd, I was sitting at a roadside Culver’s in Stevensville, Michigan. .I’d never heard of cheese curds, but my server insisted they were a must-try. “They’re what we’re known for,” she said with unmistakable pride. Skeptical but curious, I took my first bite and was instantly converted. The golden-brown exterior gave way to a warm, stretchy center that was somehow both mild and flavorful – a perfect balance of crunch and gooey goodness.
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For years after, I’d make special detours near a Culver’s to get my cheese curd fix. Then, one snowy weekend, stranded at home with a serious craving, I decided to try recreating them myself. After several attempts and refinements, I finally cracked the code to these irresistible Wisconsin treasures – and now I’m sharing the secret with you.
Table of Contents
What Makes Culver’s Cheese Curds Special?
Culver’s cheese curds stand out from fried cheese because they use authentic Wisconsin cheese curds – the freshest, squeakiest bits of un-aged cheddar cheese. What makes them truly special is the breading rather than a batter coating that many other recipes use. This key difference gives them that distinctive crunch while keeping the inside melty.
Unlike mozzarella sticks or other fried cheese appetizers, cheese curds have a unique mild flavor and a springy and melty texture. When done right, they’re addictively good – crispy on the outside, warm and gooey on the inside, with just the right amount of seasoning to enhance the natural dairy flavor.
What Are Cheese Curds, Anyway?
Before we dive into cooking, let’s talk about what makes cheese curds so special. Cheese curds are baby cheddar cheese – fresh curds that have been separated from the whey but haven’t been aged or processed. In Wisconsin, they’re often eaten fresh (with a distinctive “squeak” against your teeth) or fried as a beloved local delicacy.
Actual Wisconsin cheese curds should be consumed as fresh as possible—ideally within hours of being made—though slightly older curds work perfectly well for frying purposes. Their mild flavor and unique texture make them the perfect canvas for this iconic appetizer.
What You’ll Need
Ingredients for this cheese curd recipe
- Vegetable oil – The frying medium that creates the golden-brown exterior without imparting intense flavors
- All-purpose flour – Creates the first layer of the breading that helps the egg wash adhere to the cheese curds
- Salt – Enhances the flavor of both the breading and the natural cheese taste
- Eggs – Acts as the binding agent that helps the breadcrumbs stick to the floured cheese curds
- Whole milk – Thins the egg mixture slightly while adding richness to the coating
- Italian seasoned breadcrumbs – provide the crispy outer texture and Italian herb flavoring that makes these curds distinctive
- Fresh cheese curds – The star ingredient that delivers that authentic stretchy, melty interior
Where to Buy Cheese Curds
You probably won’t find cheese curds in your local grocery store unless you live in Wisconsin. But these fried cheese curds are so appetizing that you will want to order some cheese curds so you can make this dish. I found two sources of cheese curds that you can order online:
How to Make Fried Cheese Curds
- Place flour and salt in a shallow bowl and stir so the salt is evenly incorporated.
- Crack the eggs into a second shallow bowl with one tablespoon of milk. Beat the eggs until light and slightly foamy.
- Place the seasoned breadcrumbs in a third shallow bowl.
- Drop the battered cheese curds in the flour, the egg, and the bread crumbs. Be sure to coat the cheese curds evenly and thoroughly with each layer of the breading. Shake off any excess breading.
- Place the coated curds on a wire rack resting on a rimmed baking sheet. Freeze them for about an hour.
- Pour enough oil into a large skillet or a pot to be at least 2 inches deep.
- Heat oil over medium-high heat to 375°F. Use a thermometer to verify the temperature. You don’t want the oil temperature to be too high or too low.
- Carefully place a few curds in the hot oil. Do not crowd the pot, or the curds will not cook properly.
- Fry the curds for about 1 minute, turning them once. Cook until they are golden brown.
- With a slotted spoon, remove the fried cheese curds and place them on a clean wire rack over a baking sheet to drain.
- Repeat in batches with the remaining breaded curds.
- Enjoy immediately.
Fried cheese curds are also awesome for parties and game days. They are great finger food and will disappear quickly.
Copycat Culver’s Fried Cheese Curds
Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 eggs
- 1 tablespoon whole milk
- 2 cups Italian seasoned breadcrumbs
- 16 ounces cheese curds
- vegetable oil for frying
Instructions
- Combine flour and salt in a shallow bowl. Stir so the salt is incorporated evenly.
- Break eggs into a second shallow bowl with 1 tablespoon of milk. Beat the eggs.
- Place breadcrumbs into a third bowl.
- Coat the curds first with flour, then the egg, and finally the bread crumbs. It is very important to coat the cheese curds evenly and thoroughly.
- Place coated curds on a wire rack resting in a rimmed baking sheet. Freeze the cheese curds for 30 to 60 minutes.
- Set up another wire rack on a baking sheet or line a plate with paper towels.
- Pour enough oil into a large skillet or a pot to reach about 2 inches of oil.
- Heat the oil over medium-high heat. Use a thermometer to make sure the temperature is 375 degrees.
- Fry a few curds at a time, carefully drop a few in at a time. Do not crowd the skillet.
- Fry for about 1 minute, turning them once. Cook until they are golden brown.
- Remove the fried cheese curds with a slotted spoon and place them on a clean wire rack over a baking sheet to drain.
- Enjoy immediately.
Video
Notes
Pro Tips for Perfect Cheese Curds
Finding Fresh Cheese Curds
If you don’t live in Wisconsin, finding fresh cheese curds might be challenging. Here are some reliable sources:- Specialty cheese shops
- Farmers markets
- Online retailers like Murray’s Cheese or Amazon
- Some Whole Foods or upscale grocery stores
The Triple Dredge Technique
For an extra-crispy coating that won’t slide off when the cheese melts:- Make sure your cheese curds are very cold before breading
- Press the breadcrumbs firmly but gently into the curds
- Freeze the breaded curds for at least an hour before frying
Oil Temperature Is Critical
- Too hot: The coating burns before the cheese melts
- Too cool: The coating absorbs oil and becomes soggy
- Just right (375°F): Golden, crispy exterior with perfectly melty interior
Equipment
Nutrition
Serving Suggestions
Cheese curds are versatile and pair well with many dipping sauces and meals:
- Classic pairings: Ranch dressing, marinara sauce, or honey mustard
- Main dish complement: Serve alongside a Butter Burger for the authentic Culver’s experience
- Party platter: Arrange on a platter with other appetizers like chicken wings, potato skins, and Ranch dressing
- Family dinner: Offer as a side dish with grilled chicken and a green salad
Storage and Reheating
- Best practice: Fried cheese curds are best eaten immediately after cooking
- Short-term storage: If necessary, store leftovers in the refrigerator for up to 2 days
- Reheating: Warm in a 350°F oven for 5-7 minutes until heated through (microwave not recommended as it makes them soggy)
Love cheesy side dishes? Try these recipes
- Panera Copycat Mac and Cheese
- Texas Cheese Fries Recipes
- Cheesy Broccoli Keto
- Cracker Barrel Cheese Potatoes
- Sweeties Mac and Cheese
- Cheesy Sweet Corn
- How to Make Cauliflower with Cheese
- Crockpot Bacon Cheese Potatoes
More Party Food and Game Day Recipes
Check out more of my copycat side dish recipes and the best game day food.
Oh my goodness, I’m so glad I stumbled upon this recipe! I’m a huge fan of Culver’s cheese curds and have been looking for a way to make them at home. Can’t wait to try this recipe and satisfy my cravings 😍
When do you freeze them, before or after you bread them?
I would freeze them after breading.
These turned out great! I didn’t have enough oil to completely cover them but I just flipped them half way through cooking. I used cheese bros garlic and dill curds and the flavor was amazing! Dipped them in homemade ranch!
I found this when I clicked on the Amazon link to purchase Cheese Curds: None available at this time. We don’t know when, or if, the will be in stock again.
I would check back again later, with everything in such short supply right now, it’s really tough.
If you have an Aldi in your area, they carry cheese curds there.
These are delicious! If I have extra can I leave them frozen before cooking. If so for how long? Thank you!
Can I do these in an air fryer?
I think no. I think even if you started with frozen curds, they would melt before the outsides of the curds would brown.
Yes you can. Make sure they are put in the freezer for atleast an hour. I make giant batches and freeze them so i can slowly have a serving here and there.
I cook mine on the crisper plate, oil free, one layer only, at 400° f for 6 minutes – shaking halfway.
Some curds may ooze cheese but if you are using cheese curds it will be thick and not sticky. Let the cheese and curds solidify atleast 1 minute before eating. Super toasty! Again no need to spray with oil as the oil from the cheese will help toast them better.
Double coating the cheese curd in the breadcrumbs makes a thicker casing and leads to less cheese oozing out of the shell
Do I have to use a wire rack? Is there a substitute for that?
You need to drain the curds on something. Paper towels work, but they also steam the curds.
I couldn’t understand another recipe online, so I came here. This one has the right breading.
I am happy this recipe worked for you!
These were AMAZING! I have never had Fried Cheese Curds before but they are now a new addiction. I made the recipe exactly as posted and froze the curds for the full 60 minutes. They fried up nicely within 1-2 minutes. NO need for any kind of dipping sauce either. I live in Massachusetts and was able to purchase the curds at Wegman’s. $4.99 for 16 oz – very reasonable for me. I can’t wait to try some of your other copycat recipes.
do i have to freeze them? what does that do?
Freezing them gives you a little more leeway in the frying.
I liked these, I have only been to Culvers once, as they aren’t located near me. Loved these cheese curds.
My family loved this!
Fried Curds you make very delicious and beautiful. I appreciate your cooking skills
So good. I could eat this every single day!
Oh man, these were grrr-r-eat!
If you are anywhere near State College, PA, The Creamery at Penn Sate has DELICIOUS cheese curds!!
Thanks for this recipe, I saw one online, and they were battered. That isn’t how they are in the restaurant. This recipe seems more authentic.