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I like to look at the Super Bowl as an opportunity to have friends come over and to cook up some vaguely regionally appropriate food (clearly not much of a football fan). As such, I want to make fried cheese curds this weekend. 

 

I am thinking of following the recipe in Ricki Carroll's Home Cheese Making for either Farmhouse Cheddar or Stirred-Curd Cheddar up to the curd part, then battering and frying.

 

Has anyone done this? Or made the actual cheddar (thus passing through the curd phase)? Any advice? If not, I'll just wing it. Wish me luck!

Tags: cheese, curd, curds, fried, making

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