We’ve teamed up with contributor Pâté Smith to show you the best in off-beat eats! Pâté Smith is a collection of pop culture inspired recipes, drawing food inspiration from music, movies, games and everything in between. Whether it’s recreating the perfectly tinted slime or cooking through the latest Action Bronson album, Pâté has got you covered.
This week, we based this Buffalo Fried Cheese Curds recipe off of the legendary appetizer at the famous Murray’s Cheese Bar in NYC. If you’re not familiar, they literally wrote the book on how eat and pair cheese. While it’s common to see deep fried cheese curds in the Midwest, it’s not too common in the Northeast, so adding the Buffalo sauce brings this dish full circle. Note to self: let’s deep-fry a garbage plate next.
I made some cheese curds from scratch using this tutorial. Besides a honking gallon of milk, you’ll need calcium chloride, thermophilic culture C-201, rennet and a couple of hours to kill. Otherwise, you can just cut to the chase pick up some cheese curds at any market–I won’t cheese shame you.