7 Wisconsin Cheese Curds That Miss the Mark & 7 That Truly Squeak
In Wisconsin, cheese curds are more than a snack… they’re practically a way of life. But not every curd deserves a spot on your plate.
Some fall flat with bland flavor or a rubbery bite that leaves locals unimpressed. Others? They squeak, melt, and crunch their way right into cheesy perfection.
Whether you’re curd-obsessed or just curd-curious, it’s time to separate the flops from the favorites in a state that takes its dairy very seriously.
1. Mullins Cheese: Curds
The Mullins Cheese curds might leave some cheese lovers disappointed. Known for their lack of squeakiness, these curds tend to have a somewhat bland and rubbery texture.
When you bite into them, instead of that anticipated, satisfying squeak, there’s often silence—a letdown for squeak seekers.
Moreover, the flavor profile fails to impress, with a noticeable lack of depth that cheese enthusiasts might expect from Wisconsin curds.
While they may satisfy a casual snacker, those seeking the true cheese curd experience might find themselves looking elsewhere.
2. Zaxby’s Curds: Fast Food Disappointment
Fast food chains rarely nail authentic Wisconsin flavor, and Zaxby’s proves this rule. Their mass-produced curds lack the essential squeak that defines a quality curd experience.
The batter overpowers any cheese flavor, leaving you with what amounts to fried dough with a hint of cheese.
While convenient for a quick fix, true curd enthusiasts will find themselves yearning for something more authentic.
3. Freddy’s: Too Greasy for Greatness
Grease puddles collect beneath Freddy’s curds, a telltale sign of their downfall. The cheese inside becomes a molten mess that burns your mouth rather than delivering that satisfying chew.
Their uniform, factory-made appearance lacks the charming irregularity of authentic Wisconsin curds.
Flavor-wise, they taste more like generic mozzarella sticks than true cheese curds, missing that distinctive dairy farm freshness that makes Wisconsin curds special.
4. Culver’s: Chain Restaurant Champion
Surprisingly good for a fast-food chain, Culver’s understands Wisconsin dairy pride. Their curds arrive piping hot with a crispy exterior that gives way to a properly melted, but not liquefied interior.
Founded in Wisconsin, Culver’s sources regionally, explaining why their curds maintain some authentic character.
The breading has a pleasant seasoning that complements rather than masks the cheese flavor, making these a reliable option when artisanal curds aren’t available.
5. Aldi’s Cabot’s: Grocery Store Gamble
Budget-friendly but barely passable, Aldi’s Cabot’s curds miss crucial authentic notes. The texture feels dense and waxy rather than the light, springy feel of fresh-made curds.
Their flavor profile leans oddly sweet, missing the slight tanginess that makes Wisconsin curds distinctive.
For cheese curd emergencies when nothing else is available, they’ll do, but keep your expectations firmly in check. These are to real Wisconsin curds what instant coffee is to a barista-made espresso.
6. Carr Valley: Artisanal Almost-There
Nearly hitting the mark, Carr Valley curds offer complex flavor but falter on texture. Their aged cheese expertise doesn’t fully translate to fresh curd production, resulting in tasty but squeak-free morsels.
The quality of milk shines through with rich, grassy notes from pasture-fed cows.
Wisconsin cheese lovers appreciate their craftsmanship but often find themselves missing that quintessential squeak that signals the perfect curd experience.
7. Renard’s: Tourist Trap Temptation
Gift shops along Door County highways showcase Renard’s curds to tourists who don’t know better. Once excellent, their quality has become inconsistent as they’ve expanded to meet visitor demand.
Flavored varieties like garlic or ranch mask the natural dairy taste that should be front and center.
When fresh, they can be decent, but too often they’ve sat too long at room temperature, rendering them just another souvenir rather than an authentic Wisconsin experience.
8. Nasonville Dairy: Fresh Farm Favorite
Squeak-factor champions, Nasonville’s curds announce themselves with every bite. Made daily and often available still warm from production, these represent Wisconsin curd culture at its finest.
The dairy’s small-batch approach ensures quality control that larger operations can’t match.
Mild enough for newcomers but with enough complexity to satisfy locals, these curds showcase the clean, fresh dairy flavor that comes from cows grazing on Wisconsin’s lush pastures.
9. Union Star: Hidden Gem Greatness
Rural roads lead to treasure at Union Star, where generations of cheesemaking expertise create curd perfection.
Their small production schedule means you need to know exactly when to show up, typically early mornings, to catch curds at peak freshness.
The phenomenal squeak comes from their traditional process and quick cooling methods.
Slightly saltier than some competitors, their distinctive flavor profile has earned them a devoted following who happily make the drive to this unassuming creamery.
10. Henning’s Cheese: Museum-Worthy Morsels
Cheesemaking history meets modern excellence at Henning’s, where their cheese museum draws visitors but their curds keep them returning.
Their mammoth wheel cheddar gets attention, but insiders know their curds deserve equal fame. Perfectly salted with a clean break when pulled apart, these curds maintain their squeak longer than most.
The family-run operation’s pride shows in every batch, with consistent quality that demonstrates why Wisconsin’s reputation for dairy excellence is well-deserved.
11. Ellsworth Cooperative Creamery: The Gold Standard
Claiming the title “Curd Capital of Wisconsin” isn’t just marketing for Ellsworth… it’s earned recognition.
Their cooperative approach brings together milk from numerous local farms, creating consistently outstanding curds that define what the experience should be.
The perfect balance of salt enhances rather than overwhelms the dairy flavor.
Their packaging maintains freshness remarkably well, making these among the few commercially packaged curds that reliably deliver that coveted squeak even days after production.
12. Arena Cheese: Original Colby Creator’s Curds
Historical significance meets modern quality at Arena, birthplace of Colby cheese.
Their curds benefit from over a century of cheesemaking wisdom passed through generations, creating a distinctive texture that’s slightly firmer than others.
The flavor carries subtle buttery notes unique to their milk sources.
Located in a tiny town that cheese enthusiasts make pilgrimages to, Arena’s curds represent Wisconsin’s dairy heritage in each bite, with that perfect squeak that makes local cheesemakers proud.
13. Decatur Dairy: Award-Winning Authenticity
Competition judges consistently award Decatur’s master cheesemakers top honors, and their curds showcase why.
The exceptional milk quality from their dedicated farming partners creates a clean, rich flavor profile that’s unmistakably premium.
Their curds feature that perfect resistance when bitten, followed by the distinctive squeak against the teeth.
Available in both white and yellow varieties (though identical in flavor), these represent Wisconsin curd craftsmanship at its finest, worth any detour to obtain them fresh.
14. Cousins Sub Shop: Surprising Sandwich Sidekick
Local sandwich chain Cousins quietly serves some of Wisconsin’s most consistently satisfying fried curds.
Unlike many restaurant versions, these maintain some squeak even after the frying process, which is a rare technical achievement. The light, crisp batter complements rather than smothers the cheese.
While purists might insist fresh curds should never be fried, even traditionalists make an exception for these perfectly executed golden nuggets that have become a required side order for sandwich enthusiasts throughout the state.