Milwaukee Brewers: Fire Roasted Cheese Curds

Jul 09, 2013 12 Comments

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Milwaukee Brewers Campfire Toasted Cheese Curds Tailgating Recipe MLB Recipe Series IMG_7736

Today is a special post for the MLB Recipe Series as we finish up the NL Central in preparation for the beginning of the AL East tomorrow with another outstanding guest recipe. This latest installment of food gluttony and representing the Milwaukee Brewers is nothing more than roasted solid parts of soured milk or as most people call them: cheese curds.

The process, which we stumbled upon last summer while camping in Wyoming, is simply attaching fresh cheese curds to a roasting fork or stick, presenting the curds to an open flame, and allowing them to cook until slightly toasted and gooey.  Immediate consumption of the curds results in a “popper” like snack of concentrated semi gooey salty cheesiness that is strangely, but dangerously addicting.  It’s a great camping, tailgating, or backyard snack that all cheese lovers can unite behind.

The Necessities:

  • Fresh Cheese Curds (click here to read more about curds)
  • Roasting fork
  • Open Fire

Directions:

Milwaukee Brewers Fire Roasted Cheese Curds Tailgating Recipe MLB Recipe Series IMG_7888

Get yourself some fresh cheese curds.

Milwaukee Brewers Campfire Toasted Cheese Curds Tailgating Recipe MLB Recipe Series IMG_7722

  • Stoke up that fire.

Milwaukee Brewers Campfire Toasted Cheese Curds Tailgating Recipe MLB Recipe Series IMG_7730

  • Secure the curd on the fork and place over the heat.

Milwaukee Brewers Campfire Toasted Cheese Curds Tailgating Recipe MLB Recipe Series IMG_7736

  • Slowly rotate the curd as it melts so that each side is toasted and, more importantly, the curd doesn’t fall off.

Milwaukee Brewers Campfire Toasted Cheese Curds Tailgating Recipe MLB Recipe Series IMG_7759

  • At the moment when the curd is softened and nearly goo, carefully remove (it’s hot!) from the fire and eat immediately.

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12 Responses to “Milwaukee Brewers: Fire Roasted Cheese Curds”

  1. The Mom Chef ~ Taking on Magazines One Recipe at a Time says:

    My sister-in-law, who is from Wisconsin, introduced me to cheese curds some time ago. The name kinda sounds disgusting and if it hadn’t been for her prodding, I’d have never gone near them. Thank goodness for sisters-in-law though. They’re delicious..this takes them to another level of deliciousness. Definitely going to give it a try!

    • Jed Gray says:

      I myself wasn’t all that into the curds before giving them a proper test drive. Now I say bring on the cheesy salt!! 😉

  2. The Tin Man says:

    You always find the most interesting and amazing food!

  3. A Global Garnish Geek says:

    Never could get into cheese curds, but they always bring back fond memories of trips to WI, where it is hard to go out to eat and NOT run into cheese curds :-)

    • Jed Gray says:

      The first time that we ran into curds was in WI and though we weren’t wow’d the food let us intrigue enough to try preparing it in different ways.

  4. Sportschump says:

    Bet they make a mean Smore

  5. Hotly Spiced says:

    And I guess for dessert you could toast some marshmallows. I’ll have to find out where I can buy cheese curds then look for somewhere legal to light a fire xx

    • Jed Gray says:

      Charlie…not lighting of fires down under??? oh this and the beer alcohol % is making me question life there.

  6. ChgoJohn says:

    I’ve had more than my fair share of fresh cheese curds whenever I make cheese and especially when mozzarella is in the works. Never knew that you could roast them. I do now, though. Thanks, Jed!

  7. Jed Gray says:

    They really are very good and glad to have passed along the knowledge!

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