National Cheese Curd Day; Celebration 3-9 p.m. at Lakefront Brewery

Today's a big day. It's a big deal. It is National Cheese Curd Day. And if there's one thing we know around here, we will be celebrating. I look forward to this every year for you guys. We have Kristin Henicky and Alex Williams here from Lakefront Brewery with the unique flavors featured at this year's Cheese Curd Day Celebration. Ladies, thank you so much. Thank you for having us. We like coming here. We have got it all down. We know exactly where we're headed. And we get to brag about our favorite thing. Let's start bragging. What's in front of us? I guess we'll go from this direction toward Erica. So one day only, special cheese curd flavors. This is mango chili lime with cilantro jalapeno crema. Oh, that sounds great. And then we've got carrot cake cheese curds. And these have cream cheese frosting on the top because carrot cake. And then Wisconsin Supper Club prime rib. Oh, wow. with au jus and horseradish cream sauce and then we paired them with the best beers also with some NA and gluten-free varieties of our own so that can amp up the flavor share a little bit more about the pairing because i feel like when everyone says where should you go for a cheese curd I always say Lakefront Brewery because you have it's a good crust it's savory or it's sweet or um i love the inside of it too but you have a good pairing to go with it you what complements it? Well, the thing with beer that makes it a really nice pairing is the carbonation because it's a palate cleanser. It gives you that bubbliness that cuts through the fat of the cheese and the breading and the fried stuff and whatever. And then all the different notes because cheese, cheese curds by themselves don't have a ton of flavor. They're a really mild cheddar. So all of the different sauces and that's what the beer is bringing out. Interesting. I'm always fascinated. Like, how do you guys come up with these flavors? Like, that's so specific. Supper Club, Prime Rib. Like, where does that come from? Well, I mean, I don't think many places outside of Wisconsin are really embracing cheese curds today. So we needed to, like, dive deep into Wisconsin. And what says Wisconsin like Supper Clubs? I mean, everybody. Yeah. So that's what we dug into was let's give that even more unique to Wisconsin. OK. And every year I feel like it gets better and better. Last year was like a chicken and waffle or something. That was so good. Yeah. So talk to me about the science behind it, because you guys are such creative chefs. And what are your thoughts each year when you're like, what can we do this year? How do you pull to find a little something for everybody? We actually took a poll of the employees to get their thoughts about what they'd be interested in and seeing or what ideas can they come up with to make things better because we don't pull out all the bells and whistles each year. So it's kind of hard to keep topping each year after year. All right. So we're going to dig in. So this is the prime rib. Yep. All right. And you said there's an au jus? This is mango chili with a horseradish cream sauce. And just a hint of spice. it's mostly um if i could give it a description it's zing you're absolutely right right it's just it's not overpowering either but this sauce come on takes it up a notch yeah yeah that's where a little bit of the heat comes from okay so do you guys have any favorites that you're uh that you like to choose from we're really loving the prime rib that's my favorite one yeah this is delicious and i'm not going to double dip that side and i always lean towards the sweet too the sweet ones don't sound right, but when you try them, you're like, oh, okay, this works. All right. So I always, always love the sweet ones. And this is a good combination, too. The au jus, it's really giving me prime rib. So I'm putting this right now modestly, but if you'd like to do a good cheese pull, this is the place to do it, too. You guys have a competition. Share more about that. So you can enter teams of two. If you don't have anyone to enter the contests with uh-huh one of us with you and we're kind of like the pros so you can call in a pro to come in and be your teammate um and i believe they do five or six teams at a time you pick the curd that you want it's not the flavored ones it's our gold standard regulars and you just see how far you can stretch if you don't want to be out in the middle of the floor doing it we also have a sign year round where you can test yourself to see how far you can stretch you guys always have fun there and even here we have our cheese names how do you come up with these today you can come here and get balloons beads buttons and find out what your cheese name is take pictures and definitely order cheese curds okay wait i gotta ask you is there anything special you can tease coming up that you're going to create or not ready to release that like in 2027 oh yes ma'am Are you guys that far ahead yet? We are. Oh, boy. Before we go ahead, let me go back for a quick second. Do it. Out of all your creations, what's been your favorite so far? Cinnamon roll. Loaded bag of potato. Oh, wow. That's the curd of the month right now. Yeah, loaded bag of potato. Interesting. That sounds good. It sure does. You can't get that today. Okay. But you can get it every other day this month. That's perfect. That's perfect. This is the place to celebrate the highest. Ladies, thank you so much. Thanks. Yeah. All right, we're going to check back in with Nicola, who is in Cedarburg at a ghost tour. We'll see what she's cooking up on the other side of the break.