Recipes

MARKS FRIED CHEESE CURDS

Curds are the by-product of cheese making that don’t make it into the mold to create a wheel or block. They taste mild, with a rubbery texture that should squeak when eaten fresh and If you don’t eat them within a couple of days or if you refrigerate them, they lose their desirable squeak-able qualities.

Ingredients:

• 8oz Spring Hill Jersey cheese curds

(Mike’s Firehouse, Garlic or Plain)

• 1/2 cup all purpose flour

• 2 eggs, beaten

• 2 cups crackers (choose your favorite), crushed in a food processor

• Canola oil, for frying

Create:

1. Set the all purpose flour, eggs and crushed crackers in separate bowls.

2. Dip each cheese curd in the flour and then in the eggs. Roll them in the crushed crackers, making sure to press so every curd is well coated. Transfer the coated curds to a baking sheet lined with parchment paper and freeze for 30 minutes.

3. Add enough oil to cover the cheese curds to a large pot and heat it, over medium heat, until a deep-frying thermometer inserted in the oil reads 360 degrees F. Fry the cheese curds for 1-2 minutes, turning halfway through, until golden brown. Place curds on a plate lined with paper towels to soak the excess grease.

4. Serve the fried cheese curds with sauce of choice 

Enjoy! 

7 delicious and healthy cheese pairings 

1. Goat Cheese + Arugula

Fresh, tangy goat cheese sprinkled atop a bed of peppery arugula with balsamic vinaigrette and some crunchy nuts for a perfect salad

2. Brie + Sautéed Mushrooms

The soft, pillowy rind on brie has notes of earthy mushrooms melted down into an omelet or grilled cheese

3. Cheddar + Apples

Cheddar is very toothsome and satisfying with juicy apple slices

4. Gruyère + Caramelized Onions

Alpines like Gruyère naturally boast deep caramelized flavors and savory, brothy notes that go spectacularly well with onion jam or in a sweet potato gratin or frittata

5. Manchego + Marcona almonds

Sheep’s milk cheeses like Manchego are rich with notes of roasted nuts that shine when paired with Marcona almonds, which have a more delicate, slightly sweeter flavor than their California cousins

6. Washed Rinds + Pickled Veggies

Zippy pickles have the right amount of acidity to cut through the rich, buttery texture and beefy flavors for which stinky washed times are famous

7. Blue Cheese + Dried figs

Salty, funky blue cheese crave something sweet to balance them out like dried mission figs, which had a deep, complex sweetness that pairs well with creamy blues