Fire-Grilled Wisconsin Cheese Curds

Introduction

Wisconsin cheese curds are legendary for their squeaky freshness and creamy texture. Grilling them on the Arteflame grill until gooey and just charred transforms them into an irresistible appetizer or side dish. The Arteflame’s unique flat top griddle combined with the searing-hot center grate makes it possible to grill cheese curds to perfection—no pans, no oven, just pure fire-cooked flavor. Let’s get into this crowd-pleaser from America’s Dairyland!

Ingredients

• 1 lb fresh Wisconsin cheese curds
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt to taste
• Cracked black pepper to taste
• Chopped fresh parsley (optional garnish)

Instructions

Step 1: Fire up your Arteflame grill

1. Place three paper napkins in the center of your Arteflame grill.
2. Pour vegetable oil on the napkins until well soaked.
3. Stack firewood over the napkins and light them.
4. Wait about 20 minutes for your grill to reach optimal heat.

Step 2: Prepare the cheese curds

1. In a bowl, toss the Wisconsin cheese curds with melted butter, garlic powder, smoked paprika, salt, and pepper.
2. Ensure every curd is evenly coated for a flavorful crust.

Step 3: Grill on the Arteflame flat cooktop

1. Place the seasoned cheese curds directly on the flat top griddle, closer to the center for a higher sear.
2. Grill for 2-3 minutes per side until golden brown and lightly charred but not melted through.
3. Use a metal spatula to flip and move them as needed to prevent excessive melting.

Step 4: Serve warm

1. Carefully remove the cheese curds from the griddle and place onto a serving platter.
2. Top with fresh chopped parsley and serve hot.

Tips

• Use fresh, squeaky cheese curds for the best results. The fresher, the better!
• Grill near the center of the Arteflame cooktop for a perfect golden sear.
• Keep a close eye—cheese melts fast! You're going for charred edges, not puddles.
• Cook in small batches if needed to prevent crowding.
• Always use butter instead of oil for maximum flavor.

Variations

1. Spicy Jalapeño Cheese Curds: Add minced jalapeños to the butter before tossing the cheese curds.
2. Lemon-Herb Cheese Curds: Mix lemon zest and chopped thyme into the seasoning blend for a zesty herbal kick.
3. Buffalo Style Cheese Curds: Toss finished curds in buffalo sauce and serve with ranch dipping sauce.
4. BBQ Glazed Cheese Curds: Brush cheese curds with your favorite BBQ sauce in the last minute of grilling.
5. Truffle Cheese Curds: Drizzle finished cheese curds with truffle oil and sprinkle with parmesan for gourmet flair.

Best pairings

• Cold craft beer (IPA or lager)
• Grilled bratwurst or sausages
• Arteflame-grilled sourdough bread
• Fresh grilled vegetables (on the outer zone of the flat top)
• Homemade ranch or spicy aioli dip

Conclusion

Fire-grilling Wisconsin cheese curds on the Arteflame elevates their natural creaminess into something smoky, crispy, and melt-in-your-mouth perfect. With zero cleanup and full flavor locked in, this is one appetizer that will steal the show at your next cookout.