Today is National Cheese Curd Day. A uniquely Wisconsin delicacy, cheese curds are formed as a byproduct of the cheese-making process with most in the Badger state formed from the cheddar variety. Deep-fried cheese curds are most popular here. In fact, Karl Birkenstock, owner of Late’s in Manitowoc tells SeehaferNews.com, they go through between five and ten tons of the gooey cheesy treats every year. In fact, they go through about as many cheese curds as they do French fries.
Late’s has been in business for 72 years on the city’s southside with Birkenstock having operated the popular diner since 1998. He says the cheese curds come to them in 10-pound packages from Gibbsville Cheese near Sheboygan Falls. They’re then broken into individual pieces, dipped & dredged before going into the deep-fryer.
Late’s customers are loyal, no matter where they reside, as Birkenstock explains. “One of the things that was surprising to me is how many people come home and have a request for us to ship them cheese curds,” which he has done on many occasions. “We ship them to Arizona, Florida, Texas, Ohio, and they get them and have cheese curd parties. All they have to do is fry them.”
And when we asked Karl to explain the allure of cheese curds he said it’s simple, “They taste so damned good!”
Birkenstock said at Late’s most customers eat their cheese curds plain while others use mayonnaise, ranch or ketchup.
Karl Birkenstock, Owner of Late's
