“The batter was crispy, like tempura, but it didn't have much flavor other than beer- which was fine, but not what he wanted. It added a malty bitterness that didn't balance right with the cheese. He wanted everyone to love these curds, not just beer fans. And it didn't have the crunch he wanted. It was too tender, which meant perhaps a batter wasn't the route to go. Maybe breadcrumbs would give him the texture and structure he craved. But the cheese- the cheese was perfect. Melty, stringy, yet still retaining a bit of the squeak that made fresh cheese curds so special. It would be easy enough to get the supplies from a local dairy or even the grocery stores. In Wisconsin, great cheese was easier to find than a bagel in New York. He ate another one. The cheese itself was salty. What would work with that? Something with a little sweetness? Like a Wheat Thin or a graham cracker? He could mix crushed graham crackers with breadcrumbs for his next attempt.” BeerCheeseExperimentingBatterCheese Curds Book:The Kindred Spirits Supper Club Source: The Kindred Spirits Supper Club