For some people, the Minnesota State Fair countdown is measured in days. For others, it’s measured in how long until that first basket of piping-hot cheese curds.
When the Great Minnesota Get-Together returns Aug. 27-Sept. 7, Mouth Trap Cheese Curds will once again be frying nonstop inside the Food Building. For more than two decades, owner Dave Cavallaro has built a following by keeping things remarkably simple: fresh cheese curds, hand-battered and fried until golden, served hot and fast.
And Mouth Trap has some famous fans. Chef Andrew Zimmern called the stand his State Fair go-to in a 2018 Facebook post, writing, “All cheese curds are not created equal, trust me.” He credited Mouth Trap’s success to its use of fresh Ellsworth cheese curds delivered daily.
For our July/Aug cover story feature, we caught up with Cavallaro about what makes the perfect curd, the staggering numbers behind 12 days at the fair, and why he has no plans to mess with a good thing.
You’ve been part of the fair for over two decades. What’s changed the most, and what has stayed exactly the same?
What’s changed the most is the cost of doing business. Everything from supplies and labor to equipment rentals has increased significantly over the years.
What has stayed the same is my philosophy. We focus on serving the best, freshest product possible at a fair price, and doing it fast, without making guests wait.
What drew you to the State Fair in the first place?
After 35 years in the industry, I’ve always viewed the Minnesota State Fair as the “Super Bowl” of fairs. Being in my hometown of St. Paul made it even more meaningful. I knew the level of effort it would take, and I was ready to take on the challenge.
You’ve famously kept the menu simple—just cheese curds. Why?
When you’re producing 75,000 pounds of product, simplicity is critical. Adding more items or variations would slow things down and impact quality. I’ve always believed, “If it’s not broken, don’t fix it,” and focusing on doing one thing exceptionally well has been key to our success.
What makes a perfect cheese curd?
Fresh cheese, delivered nightly. Fryers cleaned daily with fresh oil. And curds served within minutes of coming out of the fryer.
It’s all about freshness, consistency, and speed.
The volume is massive. What would surprise people most about what it takes to run Mouth Trap for 12 days?
The amount of preparation before opening day, managing a team of more than 200 employees, and the scale of the production process—mixing batter, hand-battering curds, and frying continuously.
Then, there are the numbers: 75,000 pounds of cheese, more than 700 gallons of ketchup, and 18,000 pounds of batter.
And maybe most surprising is how much coordination and mental energy it takes to keep everything running smoothly.
When you step back and look at Mouth Trap today, what are you most proud of?
The relationships I’ve built with schools, churches, and organizations that provide many of our workers. We consistently hear from coaches and parents about the positive experience their kids have working at Mouth Trap, and that is something I’m incredibly proud of.
