Looking for new spots to try? During Dining Month, Lori Fredrich is dishing out must-tries in 20 different dining categories, from brunch to BBQ and everything in between. Here's what she's recommended so far!
Is there anything better than a delving into a plate of indulgently crisp deep-fried cheese curds? I think not, especially on National Cheese Curd Day!
But, if you’re going to indulge in this Dairy State-worthy treat, it pays to do the research and make it worth your while. After all, fried curds come in many forms – from breaded to beer-battered and everything in between – and, as much as I'd like them to be, they're not all created equal. That said, I've taken one for the team, sampling my way around the city to find the best cheese curds of the bunch.
Whether it’s that warm buttery crunch you’re after or the ever-so subtle squeak of the cheese between your teeth, we’ve curated must-try spots (in alphabetical order) where you can get your ooey gooey, super stretchy, hot cheese fix.
In fact, I recommend you try them all!
Black Sheep
216 S. 2nd St., (414) 223-0903
blacksheepmke.com
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Pancake battered cheese curds? Oh, yes. The one-of-a-kind nature of these curds is among the good reasons to give them a try. These curds have been a Black Sheep classic for years; but they have evolved to be lighter and crispier. The huge fluffy Clock Shadow Creamery curds are perfectly fine eaten on their own, but a dip into the accompanying maple syrup really does enhance their flavor. You can grab these up anytime for $12, even at brunch.
Camino
434 S. 2nd St., (414) 800-5641
7211 W. Greenfield Ave., (414) 810-4838
caminomke.com
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Camino is a craft beer bar, so you might expect the curds to sport a stereotypical beer batter. But they don’t. Instead, the cheddar curds are hand-breaded in an Italian breadcrumb-based coating and fried to a deep golden brown. The cheese itself has a nice healthy pull, and a rich buttery flavor. And, once fried, the breadcrumbs offer up an exceedingly light, crisp texture that clings nicely to the curds. They’re served with a side of Russian dressing, which is a nice sweet foil for the curds’ saltiness ($10).
Dairyland
3rd Street Market Hall
275 W Wisconsin Ave., (414) 531-5772
ilovedairyland.com
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If it’s a Wisconsin-style beer batter you’re looking for, you’ll find it at Dairyland where they serve up a third pound of fresh Clock Shadow cheese curds dipped in Central Waters' Honey Blonde beer batter and fried until crisp. The batter itself has a clean beer flavor and a light consistency similar to tempura. The curds themselves are squeaky fresh with a rich cheddar tang. Don’t sleep on the “ultra ranchy” buttermilk ranch; it's redolent of dill and just as good as the curds themselves ($11).
Heirloom
2378 S. Howell Ave., (262) 229-1157
heirloommke.com
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When it comes to the cheese curds at Heirloom, I'm not sure if there are lighter, crispier curds to be found. In their kitchen, Clock Shadow cheese curds are magically transformed into dreamy, pillowy puffs of beer-battered glory ($14). Their stellar housemade roasted jalapeno ranch and roasted tomato jam only sweeten the deal.
Lakefront Brewery & Beer Hall
1872 N Commerce St., (414) 372-8800
lakefrontbrewery.com
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Long known for their Friday night fish fry, Lakefront has also drawn the crowds for their award-winning cheese curds. The beer batter on their exterior is light and crisp with just a hint of beer flavor that compliments the salty tangy pull of the Clock Shadow Creamery curds beneath. As for that garlic ranch dipping sauce, it’s classic with a nice kick of garlic ($11.99).
Miller Time Pub & Grill
509 W. Wisconsin Ave., (414) 271-2337
milwaukee.millertimepubandgrill.com
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Miller Time Pub is among the places that puts in the time to make their cheese curds stand out. That means using delicious locally sourced cheese curds and hand-battering every batch to order with a special buttermilk-based batter. They're served with both ranch dressing and marinara sauce ($12).
The result is light, crispy curds that are delivered to your table at just the right temperature for an amazing cheese pull.
Pilot Project
1130 N. 9th St., (414) 988-1551
pilotprojectbrewing.com
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The curds at Pilot Project aren't just any old curds. Enrobed in a light parmesan potato coating, white cheddar cheese curds take on an entirely different character from the usual. They’re served with a simple riff on ranch dressing made with buttermilk, chives and garlic ($9).
Red Lion Pub
1850 N. Water St., (414) 431-9009
redlionpubmke.com
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Red Lion might be experts at showcasing British-inspired fare; but they’re no slouches when it comes to capturing the cheese-loving soul of Wisconsin. Here Clock Shadow Creamery curds are treated to a robe of crisp, airy Spotted Cow beer batter. When hot, these better-than-State Fair curds sport a light crispness that allows the cheese to speak for itself. They’re served with a side of ranch dressing for $12.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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