Bacon Wrapped Cheddar Cheese Curds with Mustard Dipping Sauce

Yields 2-3 servings


  • 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


  • 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