Yields 2-3 servings

Ingredients

• 1 lb. bacon
• 8 oz. Pineland Farms Cheddar Cheese Curds
• 1 pkg. toothpicks
• ½ cup mayonnaise
• 3 tbsp. Dijon mustard
• 1 tbsp. yellow mustard
• 2 tbsp. honey
• 1 tsp. apple cider vinegar
• ¼ tsp. paprika
• ¼ tsp. granulated garlic
• ¼ tsp. black pepper, ground
• ¼ tsp. sea salt

Instructions

• Preheat fryer to 350ºF.
• Place Pineland Farms Cheddar Cheese Curd on a half slice of bacon. Wrap and blanket the cheese well. Place a tooth pick to keep bacon secure. Repeat with remaining bacon slices. Keep refrigerated until fryer is up to temp.
• Meanwhile in a small mixing bowl, whisk together the remaining ingredients to make the mustard sauce. Set aside for service.
• Fry the bacon curds for 2-3 minutes, keeping a close watch. The cheese curds should hold up if tucked inside the bacon.
• Note: You may want to chill/freeze the bacon wrapped curds for a few minutes before frying.

Recipe by Emily McQuarrie