Cheese Curds are “just-made” fresh, young cheddar cheese chunks that are in their natural shape before being processed into blocks and aged. They are squeaky to the tooth, taste a bit like cottage cheese or mozzarella, and are usually fried or put atop french fries in a regionally classic dish called Poutine. Here is another fantastic way to enjoy the fresh milky cheese for dinner. And while you’re at it, if you are using our delicious Kenny’s Farmhouse brand of cheese curd, why not go all out and choose Smoking Goose Bacon for this dish and really bring some Midwest flair to this product long enjoyed by our friends in Wisconsin and Quebec.
Bacon and Cheese Curd Grilled Cheese
Courtesy of Food & Wine Magazine
1/2 beef bouillon cube (about 1 teaspoon)
1/4 cup mayonnaise
2 teaspoons Sriracha
Salt and freshly ground pepper
1 tablespoon vegetable oil
1 medium onion, thinly sliced
2 teaspoons cider vinegar
12 slices of bacon
2 tablespoons unsalted butter, softened
8 slices of white sandwich bread
1/2 pound sharp cheddar, cut into 4 slices
1.3 ounces cheddar cheese curds (1 cup)
1.In a small bowl, mash the bouillon cube into 2 teaspoons of hot water until dissolved. Whisk in the mayonnaise and Sriracha and season with salt and pepper.
2.In a medium skillet, heat the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, until golden brown and softened, about 10 minutes. Stir in the vinegar and season with salt and pepper.
3.Meanwhile, in another skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels.
4.Set a griddle over 2 burners and turn the heat to moderate. Butter the bread slices on 1 side. Spread the other side of 4 bread slices with the spicy mayonnaise and top with the onion, cheddar, cheese curds and bacon. Close the sandwiches buttered side out and griddle over moderately low heat until crisp, about 4 minutes per side. Cut the sandwiches in half and serve.
This sandwich is intensely rich with cheese, bacon and mayonnaise, calling for a full-bodied white with good acidity, like Chardonnay.