Cheese curds bring out the worst in us -- we are powerless to resist their charms and shameless in our pursuit of them. And yeah, we may have taken home and eaten State Fair curds for well, well beyond the expiration date. Let she without sin cast the first shriveled, months-old curd.
But does that mean we don't like to be romanced by something special? No, it does not. Sometimes, we want to make our cheese curds work for it: dress up a little, put some spice back into things, and maybe even bring a few friends.
Enter the Curious Goat's goat cheese curds. Served from a little orange trailer by chef Ian Gray (formerly of the Gray House), this paper carton of curds comes tossed with cubes of rich butternut squash and bits of spring onion, and is drizzled with a light touch of honey. The result is bright and tangy from the goat cheese, rich and buttery from the squash, and slightly sweet, with a mild kick and crunch from the onion.
The curds themselves are barely battered, and stay intact just until you pop one in your mouth. The interior is creamier than your typical curd, more of a goat cheese fritter than the standard squeaky cow's milk version. And you know what? It's a nice change of pace.
We've fallen for you, goat cheese curds. You make us want to be better than we really are.
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