How to Enjoy Curds First
There’s no wrong way to eat cheese curds — but here are a few right ones.
Straight from the bag Fresh, squeaky, and dangerously snackable.
Fried golden A crispy outside with a gooey, stretchy middle.
In poutine The Québec classic — curds over fries with hot gravy.
Tossed in salads Add texture and protein to greens or grains.
Melted into meals Toasties, omelettes, pies, or casseroles.
They’re as versatile as cheese gets — whether you’re keeping it simple
or trying something new.
Curds First. Flavour Later.
Check out these fresh ideas for snacks, sides, and show-offs.
Loaded Fries
Fries can handle anything. If it’s fresh, delicious, saucy and cheesy, pile it on.
Omelette
Whip up an omelette, add curds and veggies, and you’ve got a brekkie that’ll keep you going.
Deep-Fried Curds
When they’re fresh and a little firmer in the first few days, they’re spot‑on for this. Coat them in a light batter and fry until golden. Crispy outside, molten inside—a snack so good you’ll be making a second batch straight away.
Summer Salad
Toss fresh greens, herbs, fruit, and curds with a lemony dressing. Sweet, salty, squeaky — like sunshine you can chew.
Grazing Board
Curds will steal the show at your next party table, mingling with fruit, charcuterie, aged cheese, and all the trimmings.
Italian Meatballs
Meatballs with a melty surprise. Hide some cheese curds into your meatballs — they soften just enough to cling to everything.
Brunch Casserole
Layer eggs, potatoes, veggies, and curds into a baking dish, then let the oven do the work. The result? Golden brunch perfection — crispy edges, squeaky pockets, and zero regrets.
Cheesy Mashed Potatoes
Here’s a fun way to use up what’s left in your bag of curds a few days after opening. Mix your cheese curds into hot mashed potatoes right before serving — they’ll melt into ribbons of tasty cheese and are sure to spark chatter at the table!
Posh Quiche
Line your pan with pastry, whisk your eggs, and pour them over sautéed veggies. Sprinkle curds across the top before baking — the curds puff, melt, and turn any brunch into an event.
Grilled Veggies
Grill up your favourite veggies, toss in a handful of curds, then pop them back on the grill for a minute. The easiest BBQ upgrade of your life.
On a Stick
Just pop ’em on a stick for a quick grab‑and‑go snack — the perfect lunchbox treat or the star of any picnic table!
Québec Poutine
Fries. Curds. Gravy. In that order, no shortcuts. The holy trinity of comfort food — born in Canada, perfected in New Zealand.
Marinated Olives
Curds with marinated olives — effortless, new, and a little bit fancy. Grab a tub of store‑bought marinated olives, toss in cheese curds, and serve with skewers in a pretty bowl. Suddenly, your everyday snack turns into the star of the table.
Burger
Swap the slice for a handful of grilled curds under the lid. They half-melt, and make every bite sound as good as it tastes. Even better, hide some in the patty as well!
Apple Crumble
Apple and cheddar cheese — a classic combo, so why not try it in a sweet dessert? Toss curds into your apple crumble before baking and enjoy while it’s still hot.
Gnocchi
Another great way to finish your leftover cheese curds: pan‑sear gnocchi, toss with leeks, prosciutto, parmesan, and cream, then fold in curds. Half‑melted heaven.
Mac ’n’ Cheese
Fold curds through your mac right before serving for a next-level stretch and a squeak you can hear across the table. Comfort food just got an upgrade.
Broccoli Salad
Fresh crunch meets salty pops. Broccoli, bacon, curds — happiness disguised as salad.
Toasties
Spread pesto or your go‑to toastie sauce on thick slices of bread, pile on meat or veggies, then add curds mixed with a melty cheese. Toast until golden and crisp. Gooey, glorious, and seriously filling.
Fried Chicken & Waffles
Mix cheese curds into your waffle batter. The mix of sweet, salty, and squeaky defies all breakfast logic — and that’s the point.
Grilled Curds
Best enjoyed when your bag is fresh and the curds are firm. Drop them straight onto a hot grill pan — quick sear, slight melt, maximum squeak. Bite‑sized proof that this cheese can take the heat. Pile them onto your breakfast plate or drizzle with spicy honey for a late‑night snack.
Marinated Curds
Toss curds in olive oil, lemon zest, fresh herbs, and sliced jalapeños, then marinate for an hour. A little heat, a little squeak — snack time just grew a personality.
Mince & Curds Pie
Try this twist on a mince and cheese pie: add curds to your filling before baking. They melt into pockets of savoury richness that turn any pie into a flavour bomb.
Pizza
Scatter curds across your pizza before baking. They bubble into chewy, golden clusters that squeak with every bite.
Loaded Potatoes
Potato wedges, baked spuds, curly fries — any potato works here. Revamp poutine your way, as long as you’ve got curds and gravy; the topping is your choice.
Corn & Avocado Salad
Grilled sweet corn, creamy avo, lime, and curds. It shines, it sings, it's summer.
With a Local Beer
Pour yourself something cold and malty, grab a handful of curds, and call it a pairing.
Egg Muffins
Eggs, veggies, ham and curds baked together. Protein-packed bites with molten surprises.
Potato Skins
The perfect game night snack. Bake your potato skins, stuff them with curds and bacon, and slide them under the grill. Serve with sour cream and spring onions. They squeak, they stretch, they vanish.
Dry Spices
To jazz up your cheese curds, just toss them in a bowl with your favourite dry spices. Start small, taste, and add more as you go. Black pepper, smoky paprika, herbs, steak spice, or even a Mexican‑style mix all work a treat.
Focaccia
Tuck cheese curds into the dough with herbs, cherry tomatoes, and garlic. Bake, drizzle with olive oil, top with fresh crispy rocket. Tear, share… and instantly regret sharing.
Cottage Pie
Hide curds beneath your mash. They’ll surprise everyone.
team@curdsfirstcheese.co.nz
Tauriko, Bay of Plenty, New Zealand