What Makes Them Different
If you make cheese curds in Wisconsin, you better make them right. That’s why we’ve spent years perfecting ours. From the moment the curd is hand-breaded to the moment it hits your fryer or oven, you can be sure that you’re getting a carefully crafted curd that will have your customers asking for more.
We are the “Home of the Original Hand-Breaded Cheese Curd.” The Big Cheese. The original curd is our best-seller because people love a good classic. Made with natural, flavorful, farmer-certified, rBST-free milk, our original curd lets you enjoy the curd in its purest form. A true staple for any restaurant looking to get a bit cheesier.
Our garlic curd is the ticket for any Italian joint, pizza place or garlic-enthusiast. Made with fresh, whole cloves, the taste of garlic pops in the mouth with each steamy, gooey bite. We like to think of it as a mozzarella stick’s cooler older brother.
Our jalapeño curd kicks things up a notch. Because who doesn’t love cheese with a kick? Made daily with fresh jalapeños and a dash of razzle-dazzle, these curds are sure to spice up your menu. Suggested pairing: college rival football game and a pack of ravenous fans.
Add a little heat to your cuisine with our Sriracha curds. The prized hot sauce flavor adds the perfect spice to our classic curds, creating a match that hot sauce lovers dream of. No need to pile on Sriracha for dipping, we cook the flavor right in (then again, can you ever have too much Sriracha?).