How To Pair Wine And Cheese Curds

If you are planning on hosting a wine and cheese party in the near future or simply enjoy relaxing with a bit of each item at the end of the day, then you probably know that one of the toughest tasks is matching a new cheese with the right wine. While most people stick to the traditional options when eating cheese with wine that is not the only option. If you don’t want to have to worry about cutting up the cheese, then cheese curds are an excellent option as they are already bite size; you just need to know which wine to choose.

What Are Cheese Curds?

Before you can start thinking about pairing your cheese curds with wine, you need to understand exactly what cheese curds are. They are common in Wisconsin, certain parts of New York and Quebec but other than those places they can be incredibly hard to find. What makes cheese curds unique is that they are only the curd of the cheese, which means the milk solid. Cheese curds are usually made of cheddar and will taste very similar but they are unique in that they squeak and are sometimes saltier than cheddar. The most popular ways to serve them are raw, deep fried or in poutine (a Quebecois food with fries, gravy and cheese curds).

Ideal Pairing

When pairing cheese curds with wine you need to pay attention to the same things you would with any other type of cheese including flavor and texture. If you are eating plain cheese curds, you will notice that they are creamy, savory, rich and salty. Because of this flavor combination, they tend to go well with a white chardonnay. That is because the flavors of the chardonnay: with purified sugars and citrus in a refreshing combination, can truly complement it combining salty and sweet.

Pair It Like Cheddar

If you don’t like chardonnay or simply want other options to pair with your cheese curds, then you can pair the curds just like you would any cheddar cheese. One great option is to try a dry and strong cider or a strong ale; in fact, this is a classic pairing for cheese curds in Wisconsin, both raw and deep fried. You could also look for a Chilean cabernet sauvignon as they tend to be fruity, combing salty and sweet like with the chardonnay. You could also give an apple flavored liqueur a try, although those tend to work best with cheddars that are sharper than cheese curds.