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| Another day, another fest in Wisconsin. 8/13/23 |
If you don't know why a squeaky cheese curd is squeaky and why it's important... it may be difficult to understand why people in Wisconsin would have a cheese curd festival.
The one last weekend in downtown Madison was the first since Covd-19; Curd Fest started 10 years ago, according to its website, to pay "homage to those moist delectable, moist pieces of curdled milk."
Cheese curds are serious business, some bars and supper clubs rest their reputation on the quality of the curds.
Fresh curds should squeak when you bite into them. Fried cheese curds should, in my opinion, have a crisp exterior with a melted quality with great flavor.
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| Breese Stevens Field hosts games & events. dwm |
The day of the festival wasn't a wash-out but threats of rain dampened attendance. The festival opened in stages - there was a VIP version, then a $10 entry fee from 2 to 3, and then free to all after 3pm.
Surprise, I arrived at 3.
Personally, I enjoy straight cheese curds, fresh or fried. The festival offered different interpretations of the curd.
There were Nacho curds, Greek curds, and one described as a Currywurst curd; none of them peeked my interest except for the dessert curd.
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| White Cheese, Raspberry Jam Curd. 8/13/23 dwm |
The dessert curd is a fresh white cheese curd and raspberry jam spring roll lightly fried and dusted with powdered sugar.
It was good and it was filling. I'd suggest one is enough, which is OK for dessert. Usually I'm eating curds as an appetizer when I'm hungry, so it's easy to chow down half-a-dozen curds (much smaller than the one in the picture).
The dessert curd had a cream cheese texture with just enough raspberry jam to make it pop in my mouth. I'll give it an 'A!'
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| The dessert curd with one bite taken, hmmm good. 8/13/23 dwm photos |
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