Culver’s Side Items, From Cheese Curds to Coleslaw, Ranked Best to Worst
Here’s the thing about Culver’s cheese curds: They’re great if you don’t live in Wisconsin, but they’re just OK if you do. As a Wisconsinite, I can get fried cheese curds at practically every bar and restaurant, and most are better than Culver’s because they’ve got a delicate, crispy beer batter coating that came out of the fryer a minute earlier. Things are different in the fast food world because that type of curd doesn’t hold up to mass production and wait times. So, Culver’s curds have a thick breadcrumb coating that’s weirdly flavored with garlic and Italian seasoning. Thankfully, they also have actual fresh, spongy curds inside, instead of the diced cheddar or mozz some places pass off as curds. If you are not spoiled for cheese curd choice like I am, then these are a must-try (and indeed a lot of peoples’ first foray into the curd world). Otherwise, get them at your local bar instead.
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