Seriously, you can read this later.
They are the little lumps of cheese that have not been shaped into the bricks we usually buy them in. They are good, better then a slice off one of those bricks, and they are highly appreciated in the Minnesota/Wisconsin area.
They are good eaten fresh. They are really good battered and fried, and this is the #1 item at any summertime festival in Minnesota with food vendors.
I have a co-worker also from Minnesota, and thru some favor trading I received a bag of cheese curds this week straight from home. (For people outside the mid-west, I have also seen them at Trader Joe's.)
I ate a bunch of them fresh, but I could not resist the urge to fry some up. Especially with a batter recipe right on the bag! I also could not resist the urge to add some cayenne pepper to the batter.
Things were a little tricky and messy at first. I don't fry things very often. And I found the batter recipe on the bag a bit too thin, so I added some more flour to thicken it up. This helped things a lot, and by the second half of my batch they were coming out beautifully.
I'm really happy with the added spices too. It wasn't too much pepper, just enough that you get a little tingle in your throat.