Cheryl Carlesimo of the Huffington Post Food Blog loves our Wisconsin cheese curds. She even goes so far as to say that ours may be an improvement on the original.

“Little Miss Muffet Sat on a tuffet Eating her curds and whey, Nursery Rhyme.

In Chicago recently, I ate in a new restaurant that specializes in Midwestern artisan beers and food called the Farmhouse Tavern. Chef Eric Mansavage is a truly talented young chef. But to return to March Madness, he makes a heavenly concoction called Wisconsin Cheese Curds that are perfect for watching basketball games with a glass of good beer. Apparently invented in Wisconsin, I can’t believe they taste this good anywhere else. Curds are one of the early stages of cheddar cheese and best consumed when just made. Chef Eric dips them in an indescribably delicious secret batter, deep fries them, and serves them with Alder Smoked Catsup. They are little yellow and white balls of cheese bliss. I am working on Chef Eric to see if we can get the recipe.”

Read the entire post here, and swing by and let us know what you think of our cheese curds.

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