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Culver's Wisconsin Cheese Curds: nutrition and allergens

Culver's lists the Wisconsin Cheese Curds in 3 sizes, from 490 calories (Medium) to 1,480 calories (Family). The Medium has 27 g fat, 46 g carbohydrate, 17 g protein and 1,520 mg sodium.

Values converted by script from official files; text drafted with AI assistance From Culver's nutrition information Last checked How pages are made
Wisconsin Cheese Curds from Culver's
Image: Culver's

Nutrition facts

Wisconsin Cheese Curds nutrition facts by size
Per servingMediumLargeFamily
Calories 4909801,480
Total fat (g) 27 35%54 69%81 104%
Saturated fat (g) 12 60%25 125%37 185%
Trans fat (g) 0.512
Cholesterol (mg) 35 12%70 23%100 33%
Sodium (mg) 1,520 66%3,030 132%4,550 198%
Total carbohydrate (g) 46 17%91 33%137 50%
Dietary fiber (g) 3 11%5 18%8 29%
Total sugars (g) 4812
Protein (g) 17 34%34 68%51 102%

Percentages are the share of the FDA Daily Value for adults and children 4 and over, worked out from Culver's published amounts (how % Daily Value works). A dash means Culver's does not publish that value for this size. Not published for this item: added sugars.

Using the FDA’s rule of thumb that 5% of the Daily Value or less per serving is low and 20% or more is high, the Medium size is high in sodium (66%), saturated fat (60%), fat (35%) and protein (34%). Add it up with other items in the Culver's nutrition calculator.

Allergens

According to Culver's, the Wisconsin Cheese Curds contains milk, wheat and gluten. It may also contain egg, fish, crustacean shellfish and soy through shared equipment or preparation.

Allergens reported by Culver's for the Wisconsin Cheese Curds
MilkContains
EggMay contain
FishMay contain
Crustacean shellfishMay contain
Tree nutsNot listed
PeanutsNot listed
WheatContains
SoyMay contain
SesameNot listed
GlutenContains

Culver's marks possible cross-contact in the shared fryer for this item; the allergens it marks are listed as "may contain" (printed guide, 7/2025).

Culver's says its allergen information reflects standard recipes and supplier data, which can change, and that cross-contact between ingredients and menu items, including allergens, can happen in its busy kitchens. Guests with food allergies should tell the restaurant manager when ordering and can ask to see ingredient listings. Fried items share fryer oil and beef is cooked on the same grill where bread is toasted; Culver's printed guide marks the allergens fried items may pick up in the fryer, shown here as "may contain". Culver's does not certify any item as vegetarian and accepts no responsibility for individual allergies or sensitivities.

Filter the whole Culver's menu by allergen

Ingredients

Cheese Curds (cultured pasteurized milk, salt, enzymes, annatto [color]), Wheat Flour, Water, Contains <2% Of Beet Powder (color), Dextrose, Dried Garlic, Dried Onion, Dried Yeast, Modified Food Starch, Leavening (sodium acid pyrophosphate, sodium bicarbonate, sodium aluminum phosphate), Natural Flavor, Paprika Extract (color), Parsley, Rice Flour, Salt, Spice Extract, Spices, Sugar, Tapioca Dextrin, Turmeric Extract (color), Xanthan Gum, Yeast Extract, and Yellow Corn Flour. CONTAINS MILK, WHEAT

Other items in Sides at Culver's

By calories (Medium), the Wisconsin Cheese Curds ranks 22 of 23 in Culver's Sides section, from lowest to highest. The table shows the 9 items nearest to it; each item is compared at its first listed size.

Nearby items in Sides at Culver's by calories
ItemCalories
Boston Clam Chowder SoupMedium 290
Wild and Brown Rice with Chicken SoupMedium 300
George's ChiliMedium 310
Fried Pickles 350
Onion RingsMedium 420
George's Chili SupremeMedium 430
Pretzel BitesMedium 440
Wisconsin Cheese CurdsMedium 490
Chili Cheddar Fries 610

Nutrition for all 23 items in Sides at Culver's

Browse the Culver's menu by goal: high-protein items · low-calorie items

Sources

  1. 1
    Culver's, Culver's Nutrition & Allergen Guide (served by Nutritionix, linked from culvers.com) Covers nutrition, allergens, ingredients and menu · Menu last updated 2026-09-28 · Checked 8 Oct 2026
  2. 2

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