Cheese Curds in Madison: Where to Eat Them

Cheese curds in Madison come in two forms: fried, at tavern and brewpub kitchens around the Capitol Square, and fresh and squeaky, from cheese shops. Order one fried plate and one bag of fresh curds, and rate the breading, the melt and the dip.

Madison's taverns, brewpubs and cheese shops all take cheese curds seriously. This page describes the styles of curd, where to find them, how to judge them and how to plan a short curd crawl, without naming kitchens, because menus change.

Where can you find fried cheese curds near the Capitol Square?

Taverns on the Square often dip their curds in a beer batter for a crisp coating, using local creamery cheese and homemade ranch. A few blocks away, a restaurant may use a buttermilk batter and serve them with ranch and hot honey, and the curds come out very melty. Dip them while hot and eat them within a few minutes, before the coating softens.

Brewpubs near the Capitol Square do it differently, with curds that are breaded, not battered, in a thick breading. Whichever you try, order a plate to share and judge the kitchen on the curds.

What is the difference between beer-battered cheese curds and breaded ones?

Beer-battered curds are dipped in a wet batter that puffs and goes golden. Breaded curds are coated in crumbs, which gives a firmer, crunchier shell. Neither is better; they just feel different, and a side-by-side order is the easiest way to learn which you prefer.

Judge three things. How crisp is the outside after a few minutes? Does the cheese stretch or has it gone to oil? Is the dip worth ordering again? Write the answer in your rating.

Where can you try Wisconsin cheese at a tavern?

Some Wisconsin taverns on the Square cook on a wood-fired grill with local cheeses, and a tavern menu may include fried cheese curds and a beer cheese soup. Pair the soup and the curds for a very Wisconsin lunch.

Ask the server which cheeses are local and what is made in house. A tavern that cares about its cheese will usually tell you. A good place to start the conversation is to ask which curds come from nearby dairies and whether they arrive fresh each day, since freshness shows in the squeak and the melt.

Where can you buy cheese in Madison without frying it?

Artisan cheese shops on the Capitol Square sell locally produced cheeses and pairings, often with a patio that looks at the Capitol, and they do not fry curds. Many also run cheese classes and a lunch menu.

Large cheese shops a short drive from the city sell a very wide range of Wisconsin cheese, including cheese curds. It is a trip for an afternoon, not a lunch stop, so pair it with a drive through the countryside and a picnic of what you buy. Ask the staff to point you to the freshest bag.

How do you plan a cheese curd crawl in Madison?

Start at the Square and stay on foot. Curd kitchens are a few blocks apart, so a curd crawl of two stops fits a lunch hour. Share one plate between two people at each stop, or you will be full by the second.

Fresh curds squeak against the teeth when they are very fresh, which is a good sign. Eat them the day you buy them, and keep them out of the cold for a few minutes before you taste. If you are traveling with children, fried curds are a safe order, and a plain cheese plate is easy to share. If anyone is avoiding gluten, ask the kitchen about the batter or breading before you order, because a coating is a flour product and the answer differs from kitchen to kitchen. Finally, notice the cheese itself: a good curd tastes of milk first and salt second, and the fried version should not hide that.

If you want to compare more than one batch, keep the dip the same, such as plain ranch, so the curds do the talking. Order a small portion at each stop, and drink water between plates, since salty fried food dulls the palate quickly.

How do you rate cheese curds in Madison with Mosey?

Rate the plate, not just the place. In the Mosey app, the place and stars are enough, and you can then name "beer-battered curds with ranch", add tags such as Great Value or Group Dining, and attach a photo. Notes on the breading and the dip are what the next curd-hunter needs.

Start a list called Madison curd crawl, add one stop per kitchen and send the invite link to friends so they can add their own. Follow friends to see what they rated and saved, and tag who you ate with so each of you can rate the same plate. The ratings page explains rating by the dish.

What else should you read?

For the Saturday market, the Dane County Farmers' Market guide covers the Square. The Madison brunch guide covers weekend mornings. See the Madison page, the Wisconsin page and the US food guides.

Before your next curd crawl, download the Mosey app, rate each plate by name and save your favorites to a list.