Here at Kaufhold’s Kurds, which has been family owned and operated since 1995, we don’t mess around when it comes to curds. Which means no preservatives, no machines, no nonsense. We bread our curds in small batches by hand within a day of when they’re made to lock in that peak freshness and drool-worthy flavor that will have your customers asking for seconds. And thirds.
Our curds are the crème da la crème of cheese curds—all-natural white cheddar cheese made with farmer-certified, rBST-free milk and lightly breaded to ensure maximum cheese in each bite. These curds come ready to drop right into your fryer for a quick fry with minimal leftover oil. Check out our five main players—the Original, the Garlic, the Jalapeño, the Sriracha and Chesapeake Bay curds.
When you make cheese curds in the Curd Capital of America, you have to make them exceptional, and we take great pride in how we do that. For us, that means no co-packing or co-managing arrangements. Ever. We hand-bread our curds in small batches within a day of when they’re made at our manufacturing facility down the road, unlike anyone else in the biz, to seal in all that freshness and flavor until it hits the taste buds.
