As a state crowded with more cheese factories than anywhere else in the country, Wisconsin churns out a particularly indulgent delicacy that attracts devotees in droves: cheese curds. The byproduct of cheese making, curds are little nibs of ultra-fresh cheese that have yet to be aged. They are mild in flavor and a touch salty, and have a distinctive squeak to them when they’re first created. Regional cooks amped up the snack’s decadence factor decades ago by dipping the curds in beer batter and plunging them into bubbling oil to create a fried version of the cheese curd that has caught on beyond the dairy-driven state. Here are 10 places putting their own twist on the glorious nuggets.