By Lori Fredrich Senior Writer Published Oct 14, 2020 at 7:01 PM

Is there anything better than a delving into a plate of indulgently crisp deep-fried cheese curds? We think not.

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 we'd like them to be, they're not all created equal.

That said, we've taken one for the team, sampling our 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 eight of the best spots (in alphabetical order) to get your ooey gooey, super stretchy, hot cheesy fix. 

1. Buckatabon

7700 W Harwood Ave., Wauwatosa, 
(414) 271-7700
thebuckatabon.com

Made with muenster cheese curds from Decatur Dairy, the Buckatabon curds boast a soft, mildly buttery interior with an ultra-crisp exterior breadcrumb coating that also offers an herbal pop. They’re served alongside an intensely herbal ranch dressing that offers a fresh foil for the richness of the curds. The curds are sold by the half pound for $10.95, with a full pound for $17.95. 

2. Camino

434 S. 2nd St., (414) 800-5641
7211 W. Greenfield Ave.,  (414) 810-4838
caminomke.com

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 ($9).

3. Dairyland 

924 E. Rawson Ave., Oak Creek
(262) 207-4093
ilovedairyland.com 

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 Cesar’s Cheese cheddar curds dipped in 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, which is redolent of dill and just as good as the curds themselves ($6.75).

4. Joe Mama's Bar & Grill

4600 County Line Q, Colgate
(262) 628-9211
joemamasbar.com

We made a trek outside the city for these. But how can you resist a menu description that promises “little pillows of cheesy heaven from Chippewa Falls?" Yeah, that's what we thought. Now, the first thing to note about the Lake Five cheese curds at Joe Mama’s is that they’re not really cheese curds, per se; but they are delicious. The cubes of lightly breaded fried cheddar are creamy and melty with a gentler pull than you’d find in a curd. They’re crisp on the outside and gooey on the inside, and they harbor a distinctive flavor that’s pretty much a dead ringer for a grilled cheese sandwich. They’re nice dipped in Joe Mama’s ranch dressing; but we didn’t mind eating them as-is, with a bit of beer to chase down the saltiness ($8.95).

5. Lakefront Brewery & Beer Hall

1872 N Commerce St.
(414) 372-8800
lakefrontbrewery.com

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 ranch dipping sauce, it’s classic with a nice kick of garlic ($9).

Want more options? Lakefront will be pulling out the stops for National Cheese Curd Day on Oct. 15 from 4 to 8 p.m. The CurdWagon will be outside serving up five types of specialty curds, including red and blue “Vote Curds,” Korean BBQ curds, Spicy curds, Sour Cream and Onion curds and Apple Crisp curds. [Get more info here]

6. Milwaukee Brat House

1013 N. Old World 3rd St., (414) 273-8709
4022 N. Oakland Ave., Shorewood, (414) 539-5826
milwaukeebrathouse.com

At the Brat House, you’ll find ultra-crispy curds that hold their crunch better than most. That’s juxtaposed against a stretchy, cheesy interior. Their ranch dipping sauce is mild, slightly tangy and mayo-forward. Oh, did I mention that their curds are topped with parmesan? Yeah. Because garnishing fried cheese with more cheese is the best idea ever ($9.95).  Prefer your curds with a kick? You can also get them tossed in buffalo sauce (+$1).

7. Red Lion Pub

1850 N. Water St.
(414) 431-9009
redlionpubmke.com 

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 $10.49.

8. The Vanguard

2659 S. Kinnickinnic Ave.
(414) 539-3593
vanguardbar.com

Oh, yes. The creative sausage slingers at The Vanguard deliver true goodness with their take on the classic Wisconsin snack. These curds woo cheese lovin’ diners with stretchy, buttery curds enveloped by a breading that delivers on the crunch factor. The bacon stein aioli adds even more Wisconsin flair with big beer and mustard notes and a vaguely smokey undertone ($7).

Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.