Last month, I read a cute and whimsical book in which a restaurant owner/chef meets the highly opinionated food critic, but neither knows the other one’s occupation. In order to introduce the British food critic, Al, to the amenities offered in Wisconsin, Lou begins the introduction with the local delicacy, cheese curds. In honor of Al and Lou’s first non-date in The Coincidence of Coconut Cake by Amy E. Reichert, this book bistro will feature the Wisconsin favorite. This recipe is a simplified version of preparing cheese curds because the actual recipe that uses fresh cheddar cheese is quite lengthy and requires restaurant equipment and special ingredients.
I normally tend to stay away from food with the word “curd” in the title but after finding the recipe, I might actually try these. I like cheese and being from the South, I’ll eat just about anything if it’s fried. It’s my understanding that the “squeak,” heard when chewing, is an indication of a really good cheese curd. Bon appetit!
And here’s the recipe…
These look delicious, don’t they? Enjoy the book, the squeak of the curd, and bon áppetit!0