Truck Stop: The Cow and the Curd

What is it? Cheese curds in Philly? Yes, whey! The classic, Midwest county-fair staple has come to the big city. Bite-sized chunks of fresh cheddar shipped in from Wisconsin are deep fried in a light crust for a gooey, crunchy finger food not unlike a miniature mozzarella stick. Unlike your average stick, though, these morsels are bursting with flavor.

Go East, young man: The Cow and the Curd was the brainchild of Rob Mitchell, a former English teacher from Shenandoah, Schuylkill County (home of Mrs. T's Pierogies), and his Illinois-reared wife, Laura Windham. The duo wanted to bring something fresh to the city's growing mobile-food scene, so they settled on a foodstuff rarely found on the Eastern Seaboard.

Try this: The duo keep the menu simple and recommend that curd newbies try the standard cheddar bites, priced at $6 for a six-pack and $9 for a 12-pack. The truck also offers "infused curds." We tried the Farmer's Garden, which has sun-dried tomato, garlic, dill and chipotle peppers mixed into the cheese. Whichever variety you order, be sure to snag a side of homemade dipping sauce. Flavors include sriracha mayo and smoked ketchup.

Where to find them: At food and beer festivals, especially in Fishtown and Manayunk. In April, the truck will sling curds every Wednesday at the Porch at 30th Street Station.

Social stuff: Find 'em at facebook.com/TheCowandtheCurd; Twitter @cowandthecurd.