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Grate State Fried Cheese Curds

Grate State Fried Cheese Curds

If you haven't had a fried cheese curd, well, you just haven't lived. A Wisconsin specialty, we take these fresh squeaky curds (unaged cheese) dunk them in a thick cheesy beer batter then fry them up until crisp and golden on the outside and gooey, melty, cheesy on the inside. Sprinkle them with an extra dose of cheese with our Grate State gouda and chive blend. 

These are a required topping for our Sheboygan Brat Burgers

Grate State Fried Cheese Curds

Difficulty: Moderate
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 6-8


2 cups

Vegetable Oil, for frying

2 T

2/3 cup Flour
6 oz.  Beer 
2 tsp Grate State Cheesy Blend 
12 oz.  Fresh Cheese Curds



  1. Heat oil in a deep-fryer or large saucepan to 375 F.

  2. Whisk together milk, flour, beer, Grate State, and egg to form a thin batter. 

  3. Add cheese curds, 8 at a time, into the batter, stir to coat, and remove with a fork, or slotted spoon. Try to remove excess batter, before transferring to hot oil. 

  4. Fry the curds until golden brown, 1 or 2 minutes. Drain excess oil on paper towels, or a wire rack on a sheet pan, then season with additional Grate State.  Serve warm.



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