Wisconsin's best cheese curds: Your ultimate guide by region

Wisconsin produces over 2 billion pounds of cheese annually—more than a quarter of America's entire cheese supply—making it the undisputed cheese curd capital of the country. Whether you're craving fresh squeaky curds straight from the vat or golden-fried curds with a crispy beer batter, this comprehensive region-by-region guide will help your family discover the very best curds across the Dairy State, from internationally acclaimed cheese factories to beloved local taverns.

What makes Wisconsin curds genuinely special isn't just quantity—it's quality regulated by law. Wisconsin is the only state requiring cheesemakers to be licensed and the only place outside Switzerland offering a Master Cheesemaker certification program. This means when you bite into a Wisconsin curd and hear that distinctive squeak, you're experiencing cheese made by some of the world's most rigorously trained artisans using milk from local family farms often just miles away.

What makes a cheese curd worth seeking out

The signature squeak is everything when it comes to fresh curds. That high-pitched sound when you bite down indicates freshness—it's caused by casein proteins tightly bound with calcium phosphate rubbing against your tooth enamel. Fresh curds should feel springy and elastic, with a mild, milky flavor. The squeak peaks within hours of production and gradually fades over 24-48 hours as lactic acid breaks down the protein structure.

For fresh curds, timing your visit matters enormously. Most cheese factories make curds in the morning, with fresh batches typically available by 11 AM. Weekdays between 9 AM and 1 PM offer the best factory tour experience and freshest curds. If you're buying curds to take home, know that they'll stay squeakiest stored at room temperature for short periods—Wisconsin law actually allows same-day curds to be sold unrefrigerated to preserve peak flavor. The microwave trick works in a pinch: zapping refrigerated curds for 3-5 seconds can temporarily revive the squeak.

Fried curds come in two main styles. Beer-battered curds—the Wisconsin classic—feature a light, fluffy coating with a crisp exterior, ideally made with local Wisconsin beer. Breaded curds use flour, egg wash, and breadcrumbs for a thicker, more substantial coating similar to mozzarella sticks. The best fried curds start with quality fresh cheese, are battered in-house (never pre-frozen), and emerge golden-brown with a gooey, stretchy interior that pulls when you bite in.

Southeast Wisconsin and the Milwaukee area

The Milwaukee region offers an impressive concentration of cheese curd excellence, from the state's only urban cheese factory to legendary brewery taprooms.

Hill Valley Dairy & Milwaukee Cheese Bar represents Milwaukee's newest must-visit cheese destination. Located at 138 W. Bruce Street in Walker's Point, this family-run operation took over the former Clock Shadow Creamery space in late 2023 and opened an elegant cheese bar in November 2024. They use milk exclusively from their third-generation family farm in East Troy, producing about 1,200 pounds of cheese weekly. Large viewing windows let you watch the cheesemaking process, and the cheese bar pairs fresh squeaky curds with craft cocktails and wine flights. Open Wednesday through Saturday with varying hours.

Lakefront Brewery at 1872 N. Commerce Street serves over 60,000 orders of cheese curds annually—up to 1,000 pounds per week. Featured on Eater as Wisconsin's best cheese curds in 2024, their classic beer-battered curds come with a "secret granch sauce" (garlic ranch) for around $13 per half-pound. The real draw is "Curdsday" every Thursday, featuring creative monthly specials like Churro curds with caramel sauce, S'mores curds, and Thanksgiving-themed curds. Their Friday Fish Fry includes curds, and summer weekends bring the CurdWagon food truck to the patio. Combine your visit with their famous $11 brewery tour. Hours run Monday through Sunday with varying closing times.

Camino at 434 S. 2nd Street in Walker's Point consistently wins "Best Fried Cheese Curds" in Best of Milwaukee awards. Their approach differs from the beer-battered norm—they hand-bread fresh curds in an Italian breadcrumb coating, serving them with both tangy Russian dressing and herb ranch. At $12 for a half-pound of curds with excellent "snap" and "pull factor," this craft beer bar is a local favorite.

Black Sheep MKE at 216 S. 2nd Street offers one of Wisconsin's most unique preparations: pancake-battered cheese curds dusted with powdered sugar and served with maple syrup for dipping. Using Clock Shadow Creamery white cheddar, these sweet-and-savory curds have become so popular they're available all day. The wine bar atmosphere makes this perfect for families during brunch hours (Saturday-Sunday starting 10 AM).

West Allis Cheese & Sausage Shoppe has been voted #1 Cheese Shop eight years running. Their flagship location at 6832 W. Becher Street in West Allis carries over 400 types of cheese—the largest selection of Wisconsin cheeses in the state. Fresh curd varieties include yellow, white, Cajun, dill garlic, and jalapeño. Their Milwaukee Public Market location at 400 N. Water Street offers the same selection in a downtown setting. Don't miss their signature Bloody Mary topped with grilled cheese, beef stick, bacon, and fried curds. Hours vary by location.

Wisconsin Cheese Mart at 215 W. Highland Avenue has served Milwaukee for over 80 years, family-owned since 1938. With 150+ Wisconsin cheese varieties and fresh curds in flavors like dill and garlic, Cajun, and sour cream, it's a downtown institution. They famously sold a 40-year-old cheddar in 2012. Open daily until 5 PM.

Mars Cheese Castle on I-94 in Kenosha (2800 West Frontage Road) is the ultimate road trip stop between Milwaukee and Chicago. This family-owned landmark since 1947 stocks over 50 fresh curd varieties—from traditional to Bloody Mary and Sriracha flavors—and serves what they call the "World's Best Fried Cheese Curd" using Spotted Cow beer batter. Fresh curds arrive before 11 AM on Tuesday, Thursday, Friday, and Saturday. Open daily 9 AM-7 PM on weekends, 11 AM-7 PM on weekdays.

Madison and South Central Wisconsin

America's Dairyland heartland delivers world-championship curds and the state's most celebrated fried preparations.

The Old Fashioned at 23 N. Pinckney Street on Madison's Capitol Square was voted #1 cheese curds in America by USA Today. This Wisconsin-themed tavern brings in fresh curds from Vern's Cheese twice weekly, dips them in a buttermilk-lager wash, and dredges them in a top-secret seasoned flour blend—never frozen. Served with smoked paprika, roasted garlic, buttermilk ranch, or tiger blue dipping sauces for around $7, these curds have attracted celebrities from Johnny Depp to Willie Nelson. During Badger game days, they sell more curds in an hour than most places do in a week. Open Monday through Saturday with varying hours.

Decatur Dairy in Brodhead (W1668 Highway F) produces World Championship-winning cheese curds—Best of Class at the 2022 and 2024 World Championship Cheese Contest. Third-generation cheesemaker Steve Stettler is a four-time graduate of the Wisconsin Master Cheesemaker program. Their famous grilled cheese sandwiches made with their own cheese are legendary. Open Monday through Saturday 8 AM-5 PM.

Carr Valley Cheese is the most award-winning cheese company in the world. Fourth-generation Master Cheesemaker Sid Cook produces over 50 "American Originals" you won't find anywhere else. Their La Valle factory (S3797 County G) makes fresh curds Monday, Wednesday, and Friday—visit early around 7 AM to watch through observation windows. Additional retail stores in Mazomanie and Sauk City distribute curds throughout the week.

Hook's Cheese Company in Mineral Point (320 Commerce Street) has been crafting artisan cheese since 1976. Julie Hook is the only woman to win the overall World Cheese Championship for Colby. Fresh curds are made every Friday morning at the factory and sold at Saturday's Dane County Farmers' Market. Open Monday-Friday 8 AM-2 PM.

Fromagination at 12 S. Carroll Street on Capitol Square is Madison's premier cut-to-order cheese shop, carrying over 100 Wisconsin artisan cheese varieties including fresh curds from master cheesemakers throughout the region. Voted one of America's top cheese shops by Food & Wine. Open Monday-Saturday with varying hours.

The Dane County Farmers' Market surrounding the State Capitol on Saturday mornings (April-November) is the largest producer-only farmers' market in the nation. Multiple vendors sell fresh curds including Farmer John's (known for Cajun and garlic curds), Hook's Cheese, and La Clare Farms with tangy goat cheese curds. Arrive early as curds sell out quickly.

The Great Dane Pub & Brewing won Travel Wisconsin's "Crown the Curd" competition for regional chains. Their "Old Glory Cheese Curds" are battered in house-brewed Old Glory American Pale Ale and served with roasted Hatch green chili crema. Available on the late-night menu at multiple Madison-area locations.

Curd Girl, a beloved Madison food cart, won Taste of Madison in 2022 and 2023 and ranked #2 in Wisconsin by USA Today. Their light, not-too-greasy beer-battered curds use Clock Shadow Creamery cheddar. Find them at farmers' markets and festivals seasonally.

For something unique, Heritage Tavern at 131 E. Mifflin Street serves bacon-wrapped tempura-style curds with three dipping sauces including truffled fish sauce—an upscale take that pairs better with cocktails than beer.

Northeast Wisconsin: Green Bay & Door County

This major cheese-producing region offers generations-old family cheesemakers alongside Door County's charming seasonal shops.

Renard's Artisan Cheese in Sturgeon Bay (2189 County Road DK) is the essential Door County cheese stop. This fourth-generation family operation since 1961 processes 90,000+ pounds of milk daily from farms within 30 miles. Master Cheesemaker Chris Renard oversees production of curds famous for the "highest squeak factor" in the state. Free daily samples of cheese, wine, and fudge await visitors, and their on-site Melt Bistro serves fresh grilled cheese and fried curds. Ask them to open the bag at checkout for immediate enjoyment. Open year-round Monday-Friday 8 AM-5 PM, Saturday-Sunday 9 AM-4 PM.

Union Star Cheese Factory in Fremont (S502 County Road D), about 30 minutes west of Appleton, has been family-owned since 1906—older than the Green Bay Packers. Their free 30-minute tours of the actual cheesemaking process end with warm, fresh curd samples straight from the vat. Fresh curds are available Monday, Thursday, Friday, and Saturday; arrive before 8 AM for the freshest batch. They produce over 40 cheese varieties including Red Onion Cheddar and Jalapeño Muenster.

Simon's Specialty Cheese in Appleton (2735 Freedom Road) has produced World Championship cheese since 1940, with four Wisconsin Master Cheesemakers on staff. Fresh curds are made Monday, Wednesday, and Friday. Their legendary "hot curds"—available only during holiday season and deer hunting season—are worth planning a trip around. The full-service shop includes homemade pizza, grilled cheese sandwiches, wines, and Wisconsin memorabilia. Open Monday-Friday 8 AM-6 PM, Saturday 8 AM-4 PM.

Scray Cheese Factory in De Pere (2082 Old Martin Road) is one of only two cheese factories remaining in Brown County, which once had hundreds. This fourth-generation Belgian-heritage family operation since 1924 produces award-winning Gouda, Cheddar, and Fontina. Fresh curds are available Monday, Tuesday, and Thursday for around $6.59 per 7-ounce bag. Their garlic pepper curds are particularly praised. Open Monday-Friday 8 AM-5 PM, Saturday 9 AM-3 PM.

Door Artisan Cheese Company in Egg Harbor (8103 Highway 42 N) features the first cheese aging caves in Door County. Master Cheesemaker Mike Brennenstuhl produces award-winners including Top Hat Bandaged Cheddar (World Gold 2018, US Gold 2019). Watch cheese being made through viewing windows, then try their brunch at Glacier Ledge restaurant with bottomless mimosas. Limited winter hours—check ahead.

Chuck's Dyckesville Bowl, about 18 miles north of Green Bay on the way to Door County, is the hidden gem locals consistently call the best fried cheese curds in the state. Don't let the small bowling alley exterior fool you—their curds feature a remarkably thin, light coating that keeps them somehow still squeaky after frying. Fresh curds come from a local cheesemaker. Perfect as a Door County pitstop.

Hinterland Brewery & Restaurant at 1001 Lombardi Avenue in Green Bay's Titletown District near Lambeau Field serves beer-battered curds with a distinctive "pretzel finish" and house-made kimkim ketchup for $16. Notably, they offer truly gluten-free fried curds from dedicated GF fryers—a rarity.

Ardy & Ed's Drive-In in Oshkosh offers a nostalgic 1950s experience since 1948, complete with roller-skating carhops. Their lightly breaded fresh Wisconsin cheddar curds are legendary, served alongside homemade root beer floats. Open seasonally April through September only—a summer-only destination worth planning around.

Green Bay's official Cheese Curd Trail mobile passport lets families get free curds at participating restaurants when purchasing an entrée—a fun way to sample multiple spots including Stadium View Sports Bar, Parker John's BBQ (white cheddar with chives), and Crown & Common (unique square curds fried "naked" without breading).

Northwest Wisconsin and the Cheese Curd Capital

The official Cheese Curd Capital of Wisconsin anchors this region, producing more curds daily than anywhere else on earth.

Ellsworth Cooperative Creamery at 232 North Wallace Street in Ellsworth earned the title "Cheese Curd Capital of Wisconsin" from Governor Anthony Earl in 1984—and they've more than lived up to it. This farmer-owned cooperative dating to 1903 produces an astounding 180,000 pounds of fresh white cheddar curds daily from 180+ patron family dairy farms. Their distinctive milky-white curds are known worldwide for their squeak.

Fresh curds become available at 11 AM daily in flavors ranging from Natural White Cheddar (their signature) to Garlic, Ranch, Dill Pickle, Hickory Bacon, Hot Buffalo, and Taco. Factory viewing windows, free samples, an ice cream shop, deli, and gourmet fudge made in-house round out the experience. The annual Ellsworth Cheese Curd Festival each June serves over 6,000 pounds of curds from 15+ food trucks. Open daily 8 AM-6 PM (closed major holidays).

Northern Tap House at 5020 Keystone Crossing in Eau Claire is voted #1 for cheese curds by locals. They offer two styles: Signature Curds (giant hand-battered beer curds with house ranch) and Ellsworth Curds ("State Fair Style" with sweet chili sauce).

Milwaukee Burger Company at 2620 E. Clairemont Avenue in Eau Claire won "Best Fried Cheese/Curds" in Best of Chippewa Valley in 2020 and 2022. Their crispy-outside, melty-inside curds are described as "transcendent" by cheese curd enthusiasts. The old-school Wisconsin tavern atmosphere adds to the experience.

The Crow in downtown La Crosse won Best New Restaurant in 2015 and 2016, and multiple reviewers call their cheese curds "the best I have ever tasted." Their Water's Edge Cheese Curds use Leinenkugel's Honey Weiss beer batter, available in cheddar or jalapeño varieties with ranch and marinara for around $11.

Central Wisconsin

This region is home to the largest family-owned cheese factory in Wisconsin and several beloved curd destinations.

Mullins Cheese at 204000 County Road DB in Mosinee (12 miles north of Stevens Point) bills itself as the largest family-owned cheese factory in Wisconsin. Now in its fifth generation since 1970, they source milk from approximately 500 dairy farms and offer both fresh squeaky curds warm from the counter and deep-fried curds made to order. Over 50 cheese varieties fill their retail store alongside take-and-bake pizzas and seasonal soft-serve ice cream. No mail order available—you must visit in person to experience what reviewers call "the best fried cheese curds we have ever had." Open daily except major holidays.

Wisconsin Dairy State Cheese at 6860 WI-34 in Rudolph was voted #1 place to buy Wisconsin cheese by Wisconsin Trails Magazine. Two large observation windows let you watch Master Cheesemakers at work. Over 200 cheese varieties include fresh squeaky curds in regular, dill, and hot pepper flavors, plus unique "curly cheese curds." Note: cash or check only—no credit cards accepted. Open Monday-Saturday with Sunday morning hours.

Nasonville Dairy near Marshfield offers over 10 creative curd flavors including Spinach Artichoke, Buffalo Wing, and Cajun—perfect for families seeking variety beyond traditional options. Available for shipping.

Guu's on Main at 1140 Main Street in Stevens Point uses Mullins curds, hand-breaded and made to order with flavor options including Garlic Ranch, Cajun, and Parmesan Truffle. Their unique Cheese Curd Burger is worth trying.

Insider tips for planning your cheese curd adventure

For the freshest fresh curds, know the production schedule. Most factories make curds in the morning with retail availability by 11 AM. Ellsworth produces daily; Union Star makes curds Monday, Thursday, Friday, and Saturday; Simon's produces Monday, Wednesday, and Friday; Scray makes curds Monday, Tuesday, and Thursday.

Temperature matters more than you think. Fresh curds should be enjoyed at room temperature for maximum squeak. If you've refrigerated them, let them sit out for 15-30 minutes before eating, or microwave for 3-5 seconds to revive the squeak.

Plan regional routes efficiently. A Door County trip pairs perfectly with stops at Renard's and Chuck's Dyckesville Bowl. Madison visits can combine Capitol Square spots (The Old Fashioned, Fromagination) with the Saturday Farmers' Market. A northwestern Wisconsin loop through Ellsworth, Eau Claire, and La Crosse creates an epic curd crawl.

Don't overlook Culver's if you need a quick fix. Their cheese curds—winner of Travel Wisconsin's "Crown the Curd" chain competition—come exclusively from a family-owned dairy farm in Stanley, Wisconsin, and offer consistently good quality at locations statewide.

Mark your calendar for special events: the Ellsworth Cheese Curd Festival in June, Monroe Cheese Days every even-numbered September, and National Cheese Curd Day on October 15. The World Championship Cheese Contest held biennially in Madison showcases the state's finest—Wisconsin won 117 awards in 2024, more than the combined total of the next six highest-earning states and countries.

Whether your family prefers the fresh squeak of curds still warm from the vat or the satisfying crunch of perfectly fried beer-battered curds, Wisconsin delivers an unmatched cheese curd experience at every turn. Start planning your route, bring a cooler for the drive home, and prepare to discover why Wisconsinites take their curds so seriously.