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.
- Fresh Cheese Curds (click here to read more about curds)
- Roasting fork
- Open Fire
Get yourself some fresh cheese curds.
- Stoke up that fire.
- Secure the curd on the fork and place over the heat.
- Slowly rotate the curd as it melts so that each side is toasted and, more importantly, the curd doesn’t fall off.
- 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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