Grilled Pennsylvania Amish Cheese Curds

Introduction

If you've never tried grilled cheese curds before, now is the time. Featuring creamy, fresh Pennsylvania Amish cheese curds, this simple yet flavorful recipe highlights their natural richness with a gentle sear that elevates their texture and taste. Grilled to perfection on the Arteflame grill’s flat cooktop, these bite-sized delights are irresistible and incredibly easy to prepare. Great for appetizers, side dishes, or a unique snack, these cheese curds are a must-have for any grilling occasion.

Ingredients

• 1 lb fresh Pennsylvania Amish cheese curds
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder (optional)
• 1/2 tsp smoked paprika (optional)
• Salt to taste
• Fresh parsley for garnish

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil onto three paper napkins.
2. Place the soaked napkins in the fire bowl of your Arteflame grill.
3. Stack quality firewood over the napkins.
4. Light the paper napkins and let the wood catch fire.
5. Allow the grill to heat for about 20 minutes until the flat cooktop reaches grilling temperature.

Step 2: Prepare the Cheese Curds

1. Pat the cheese curds dry with a paper towel to remove excess moisture.
2. In a bowl, gently toss the curds with melted butter.
3. If using, sprinkle garlic powder and smoked paprika for an extra layer of flavor.

Step 3: Grill the Cheese Curds

1. Using a flat spatula or grill-safe tongs, place the butter-coated curds onto the hotter inner ring of the flat cooktop.
2. Let the curds sear for about 1–2 minutes per side, turning gently to develop a light golden crust. Be careful not to overcook—you're looking for a nice sizzle, not a full melt.
3. Use the cooler outer edge of the cooktop if the heat is too intense and the curds begin to melt too quickly.

Step 4: Finish and Garnish

1. Remove the grilled curds from the grill and season with a pinch of salt.
2. Sprinkle freshly chopped parsley for color and freshness.
3. Serve immediately while the curds are warm and slightly gooey on the inside.

Tips

• Use only fresh cheese curds for optimal texture and flavor.
• Keep the curds chilled until shortly before grilling to help them hold their shape during cooking.
• If some curds begin to melt too much, move them to the outer edges of the flat top where it's cooler.
• Butter enhances the taste better than olive oil—don’t skip it!

Variations

1. Spicy Pepper Curds: Add crushed red pepper flakes or diced jalapeños for a spicy kick as they sear on the flat top.
2. Herb-Infused Curds: Toss the curds in melted butter mixed with chopped rosemary and thyme for an earthy depth of flavor.
3. Smoky BBQ Curds: Drizzle a little barbecue sauce on the curds right before pulling them off the grill for a sweet and smoky finish.
4. Maple Bacon Curds: Mix in small bacon bits and a touch of maple syrup—sweet, savory, and crispy all in one bite.
5. Lemon Zest & Cracked Pepper: Brighten things up with fresh lemon zest and a generous sprinkle of cracked black pepper for a tangy touch.

Conclusion

Grilled Pennsylvania Amish Cheese Curds are a masterclass in simplicity meets flavor. The Arteflame grill’s even, high-heat surface achieves the perfect sear while preserving the creamy interior of the cheese curds. Make a batch for your next cookout—you’ll be surprised how fast they disappear!

Best pairings

• Grilled sausages or bratwurst for a hearty snack combo
• A cold pint of Pennsylvania craft pale ale or hard cider
• Crispy flatbread or sourdough rounds
• Fresh fruit platters (apple slices and grapes balance the richness)
• Homemade dipping sauces: honey mustard, chipotle aioli, or ranch