If you love cheese curds – and we know you do – then you won’t want to miss Cheese Curd Week at the Crafty Cow, 153 E. Wisconsin Ave. in Oconomowoc.
This year, Cheese Curd Week takes place May 9-16, during which there will be a featured cheese curd special each day. And trust us when we say it’s worth the drive west to indulge.
Past specials have included buffalo-style curds served with buffalo ranch sauce, taco and salsa curds, loaded baked potato curds with jalapeno ranch and gyro curds with tzatziki.
Specials this year are rumored to include root beer battered curds with whiskey bacon frosting (whut?!) and chicken alfredo cheese curds.
Curds for a cause
Even better, the proceeds from cheese curd purchases during Cheese Curd Week will go to support a very good cause. Crafty Cow is teaming up with Best Buddies, an international non-profit dedicated to helping create one-to-one friendship opportunities and leadership development for people with intellectual and developmental disabilities.
More specifically, they’ll help Prairie View Elementary School in North Prairie to raise $5,000 for a Best Buddies program at the school. Once launched, Prairie View’s Best Buddies program will be the first school-based program in Wisconsin and the third in the nation among elementary schools. To give directly, visit craftycow.org.
You can also watch the Facebook page for an announcement about a very special promotion on Friday, May 13 which includes an order of cheese curds and a beer for $15, with all proceeds going to Best Buddies.
Crafty Cow is open Monday through Thursday from 11 a.m. to 11 p.m., Friday from 11 a.m. to midnight, Saturday from 10 a.m. to midnight and Sunday from 10 a.m. to 10 p.m.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
