Articles: Your Guide to All Things Cheese
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Deep Fried Cheese Curds: A Recipe Worth Squeaking About
Key Takeaways Fresh, squeaky Wisconsin cheese curds are the non-negotiable foundation of a great deep fried cheese curd recipe. Quality in, quality out. The batter is everything: a simple flour-based mix with the right seasonings creates that light, crispy shell...
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How to Store Cheese Curds and Keep That Squeak Alive
Key Takeaways Fresh cheese curds squeak because of tight elastic protein structures, and that squeak fades within 24 to 48 hours as moisture escapes and proteins loosen. Storage method directly affects how long you hold onto it. The refrigerator is...
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Air Fryer Cheese Curds: Big Crunch Energy, Zero Deep Fryer Required
Key Takeaways Air fryer cheese curds deliver a genuinely crispy, golden exterior and a warm, melty center without the mess, the oil, or the babysitting that comes with deep frying. The coating method matters: a proper three-step dredge of flour,...
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Is Cheese Good for You? We're Not Gouda Lie to You
Key Takeaways Cheese is a legitimate source of protein, calcium, and healthy fats — and yes, science actually backs this up. Not all cheeses are created equal: aged varieties like cheddar and parmesan tend to be the most nutrient-dense and...
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Low Lactose Cheese: Eat More, Suffer Less, Thank Wisconsin Later
Key Takeaways Lactose intolerance does not have to mean a cheese-free life. Most aged cheeses are naturally very low in lactose or completely lactose free thanks to the fermentation process. The longer a cheese ages, the more lactose gets consumed...
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Wisconsin Cheese: A Fun, Flavor-Packed Guide (Featuring Gardner’s)
Key Takeaways Wisconsin earns its “America’s Dairyland” nickname by producing over 25% of all U.S. cheese—that’s 3.58 billion pounds annually across 600+ varieties. The state is the only place in America requiring licensed cheesemakers and running the prestigious master cheesemaker...
