Muenster Beef Pick

 

Review our complete collection of Picks & Bites®–easy and elegant ways to serve Wisconsin cheese–for more ideas for entertaining, appetizers, casual eating occasions and perfect beverage compliments.

Muenster Beef Pick

Simple and quick appetizers or snack. Great for taking on the road...Picnics, tailgating, or road trips.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Snack
Servings 0

Ingredients
  

  • toothpicks or desired picks
  • Wisconsin muenster cheese
  • Sliced roast beef
  • Green onions

Instructions
 

  • Cut cheese 1/2" x 3" long. Cut green onion in 3" long sections.
  • Wrap roast beef around cheese and onion and secure with pick.
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Midwestern Poutine

 

Note – You can top your dirty fries with an endless option of toppings. Wild game, sausage, seafood, poultry, vegetables or whatever you can dream up. The only ingredients required are crisp French fries, great cheese curds and some form of gravy or sauce.

Midwestern Poutine

Crispy fries topped with shredded beef, Ellsworth's award winning cheese curds, and savory brown gravy.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Poutine
Servings 2

Ingredients
  

  • 1 tbsp olive oil
  • 3 oz. Ellsworth cheese curds
  • 3 oz. braised or BBQ beef short rib (shredded)
  • 3 oz. sautéed mushrooms
  • frying oil
  • 5 oz. blanched French fries
  • 3 oz. beef gravy
  • 1 tbsp sliced green onion
  • 1 tsp chopped parsley
  • 1 pinch seasoned salt

Instructions
 

  • Place a small amount of olive oil on bottom of a baking sheet or cast iron pan. Arrange cheese curds, beef and mushrooms on pan and place in a preheated 550-degree oven or use broiler setting if available. You want to warm cheese curds and brown lightly.
  • Preheat frying oil to 350-360 degrees. Drop blanched fries into hot oil and cook until crisp and golden brown. Remove from oil and place in a bowl. Season with a pinch of seasoned salt.
  • Transfer fries to a serving platter and top with warm cheese curds, beef and mushrooms. Drizzle warm gravy over fries and garnish with sliced green onions and chopped herbs.
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Ham and Cheese Pick

 

Review our complete collection of Picks & Bites®–easy and elegant ways to serve Wisconsin cheese–for more ideas for entertaining, appetizers, casual eating occasions and perfect beverage compliments.

Ham and Cheese Pick

Easy and classy ham & cheese for lunch, picnic or dinner party.
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Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer, Snack
Servings 0

Ingredients
  

  • toothpicks or desired picks
  • Wisconsin sharp white cheddar cheese, cut in 1/2" x 3" strips
  • Argula leaves
  • Sliced ham

Instructions
 

  • Roll ham around cheese and arugula. Secure with pick.
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Cheese and Fruit Pick

 

Review our complete collection of Picks & Bites®–easy and elegant ways to serve Wisconsin cheese–for more ideas for entertaining, appetizers, casual eating occasions and perfect beverage compliments.

Cheese and Fruit Pick

A fresh cool snack to enjoy on a warm day. Nice for travel. Take on a picnic!
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Prep Time 45 minutes
Total Time 45 minutes
Course Appetizer, Dessert, Snack
Servings 0

Ingredients
  

  • Desired skewers
  • Strawberries, quartered
  • Star fruit, sliced
  • Fresh pineapple, cut in chunks
  • Red and/or green grapes
  • Kiwi fruit, cut in chunks
  • Ellsworth Cooperative Creamery Natural Cheese Curds

Instructions
 

  • Skewer fruit and cheese in alternating fashion to desired length.
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Chorizo Burgers with Cheese Curd Corn Relish

 

Relish may be made up to 1 day in advance. Combine everything except green onion and cilantro; cover and refrigerate. Add green onion and cilantro before serving.

Chorizo Burgers with Cheese Curd Corn Relish

Packed with flavor here's a new southwest twist to the ordinary burger!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Burgers
Servings 0

Ingredients
  

RELISH

  • 1 tbsp red wine vinegar
  • 1 tsp lime juice
  • 1 tsp honey
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1.5 cup corn kernels
  • 1 cup Ellsworth Cooperative Creamery cheese curds, chopped into small pieces (about 1/4 inch)
  • 2 tbsp red onion, diced
  • 2 tbsp green onion, chopped
  • 1 tbsp cilantro, chopped

BURGERS

  • 1 lb ground pork
  • 8 oz. bulk chorizo sausage
  • 0.5 tsp salt
  • 1 tbsp Mexican-style hot sauce, such as Cholula®
  • 4 hampurger buns
  • 2 tbsp mayonnaise

Instructions
 

RELISH

  • Combine vinegar, lime juice, honey, salt and pepper in medium bowl. Whisk in olive oil. Add corn, chopped cheese curds and red onion. Mix well. Add green onion and cilantro; gently mix to combine. Set relish aside while preparing burgers.

BURGERS

  • Heat skillet over medium-high heat or prepare grill for direct medium-high heat. In large bowl, combine ground pork, chorizo, salt and hot sauce. Use hands to mix well until all ingredients are well combined. Divide mixture into four portions and shape into patties. Season patties with salt and pepper. Cook about 5 minutes per side, or until cooked through.

TO SERVE

  • Lightly toast buns in skillet or on grill. Spread each bottom bun with mayonnaise. Top with burger and spoon relish over top. Serve with additional relish on the side.
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Chicken Cordon New

 

Recipe is written for 1 serving but scales easily for desired portions.

Chicken Cordon New

A gluten free option! Stuffed breast of chicken wrapped in prosciutto and cheese curds.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Chicken
Servings 1

Ingredients
  

  • Olive oil
  • 1 skinless boneless breast of chicken
  • Salt and pepper
  • 3 slices thin prosciutto
  • 1 oz. julienne onion
  • 1 cup baby arugula
  • 2 oz. Ellsworth cheese curd crumbles

Instructions
 

  • Slice chicken breast lengthwise to create two even cutlets. Season cutlets with salt and pepper and sear in a preheated sauté pan using 1 Tablespoon olive oil. Brown on both sides and remove from pan. Set aside to cool slightly.
  • In same pan add 1 more tablespoon olive oil. Over medium heat caramelize julienne onion and gently wilt arugula. Remove from pan to cool.
  • Place cooked breasts on cutting board and top one with wilted arugula and caramelized onion. Top with a small amount of cheese curd crumbles and remaining cutlet of chicken.
  • Lay out 3 slices of prosciutto on cutting board so they are slightly overlapping. Place stuffed chicken breast on prosciutto and roll tightly.
  • Preheat oven to 400 degrees. Using a non stick sheet pan (parchment will work) evenly spread cheese curd crumbles to form a 3 1/2” x 5” rectangle. Place in oven for approx. 5-7 minutes until cheese is golden brown.
  • Remove from oven and place wrapped chicken breast on top of cheese and roll tightly. Return chicken to oven to crisp up cheese and warm chicken through. Temp chicken to ensure it has reached 165 internal temp. Remove from oven and let rest.
  • To serve slice in half on the bias and display on a plate with cut sides pointing up. Garnish with seasonal vegetables and a drizzle of Extra Virgin Olive Oil and good Balsamic vinegar.
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Chicken Chorizo and Cheese Curd Flatbread Pizza

 

Chicken Chorizo and Cheese Curd Flatbread Pizza

A flatbread pizza with Southwest inspired taste from Midwest ingredients!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Chicken
Servings 0

Ingredients
  

  • 1 tbsp all purpose flour
  • 8 oz. pizza dough
  • 4 oz. heavy cream
  • 2 oz. salsa Verde
  • 3 oz. Blaser’s ghost pepper habanero jack cheese
  • 3 oz. cooked chicken -shredded
  • 3 oz. chorizo sausage - crumbled
  • 3 oz. Ellsworth cheese curd crumbles
  • 2 oz. roasted fingerling potatoes - sliced
  • Extra Virgin Olive Oil
  • Sliced green onion to garnish

Instructions
 

  • Sprinkle a light amount of flour on board and press out pizza crust to form a 10” circle.
  • In heavy saucepan reduce heavy cream over high heat with salsa verde. Once thick fold in ghost pepper cheese and spread on bottom of crust.
  • Evenly spread chicken, sausage, potatoes and cheese curd crumbles on top of pizza dough. Bake in 425 degree oven using a preheated pizza stone if available. Remove once cheese is golden brown and crust is crisp throughout.
  • Drizzle with olive oil and sprinkle top of pizza with sliced green onions. Cut into pieces.
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Cheese Curd and Jalapeño Drop Biscuits

 

Cheese Curd and Jalapeño Drop Biscuits

Tender cheesy biscuits with just the right level of heat.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Breads
Servings 15

Ingredients
  

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tbsp granulated sugar
  • 0.5 tsp kosher salt
  • 1 pinch cayenne pepper
  • 6 tbsp frozen unsalted butter - grated
  • 8 oz. Ellsworth cheese curd crumbles
  • 3 tbsp roasted jalapeños - finely diced
  • 1.3333333333 cup buttermilk

Instructions
 

  • Preheat oven to 425 degrees.
  • In a glass mixing bowl add all dry ingredients. Flour, baking powder, baking soda, sugar, salt and cayenne pepper. Whisk to incorporate evenly.
  • Grate the frozen butter using a cheese grater. Add to dry mix and fold in jalapeños and cheese curd crumbles. Using a pastry knife cut in butter to incorporate flour with butter. Looking for pea size clumps. If a pastry knife is not available a fork will work.
  • Stir in buttermilk but do not over mix. Small lumps are OK. The goal is to incorporate ingredients evenly without over working the flour.
  • Using a 2 ounce scoop drop dough onto prepared baking sheet pan. Bake until slightly golden 8 - 12 minutes.
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Caramel Apple Cheese Curds

 

Caramel Apple Cheese Curds

Cinnamon Apple fritter meets Ellsworth cheese curds...DELICIOUS!!
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Servings 8

Ingredients
  

Overall

  • 2 tbsp vegetable oil for frying
  • 16 3” x 3” baked filo squares
  • 1 stick butter melted
  • Cinnamon sugar for dusting (1/2 cup sugar + 1 Tablespoon ground cinnamon)
  • Whipped cream, sliced apples, & fresh mint for garnish

Apple Compote

  • 8oz Granny Smith apples – ¼” dice
  • 4 floz hard cider

Batter

  • 1-1/2 cup pancake mix
  • 1/2 cup all –purpose flour
  • 1 egg
  • 12 floz beer
  • 1 lb Ellsworth Cheese Curds
  • 1 cup corn starch, for dredging

Maple Bourbon Caramel Sauce

  • 1 cup firmly packed brown sugar
  • 4 oz butter
  • 1/4 cup half and half
  • 1/4 cup maple syrup
  • 1/4 cup bourbon
  • 1 tsp balsamic

Instructions
 

GOLDEN FILO SQUARES

  • Prepare filo by layering 5 sheets with melted butter brushed in-between each layer and dust top layer with cinnamon sugar. Cut into 3” x 3” squares.
  • Place squares on a non-stick sheet pan and bake in preheated 400-degree oven until golden brown. Remove from oven and let cool.

APPLE COMPOTE

  • Prepare apple compote by sautéing diced apples in clarified butter. Add hard cider and 1 tablespoon cinnamon sugar. Simmer on medium heat until most of the liquid has reduced and apples are soft.

CARAMEL SAUCE

  • Heat brown sugar and butter over medium-high heat in a large saucepan. Stir constantly with a wooden spoon until sugar is dissolved. Add remaining ingredients and bring to a boil in a large saucepan over medium-high heat. Boil, stirring constantly for 3-4 minutes until smooth and thick. Serve warm or room temperature. Store any remaining caramel in the refrigerator using a screw-top jar for up to a month.

FRY CHEESE CURDS

  • Prepare batter by placing pancake mix, flour, egg and beer in a mixing bowl. Whisk to combine evenly. Should be a smooth thin batter.
  • Place 2 quarts of oil in a 4-quart sauce pot and heat to 350-360 degrees. Check with thermometer and adjust temp. as needed to ensure a constant temperature.
  • Place cheese curds approx. 8 at a time into corn starch, shake off excess and drop into batter.
  • Using fingers gently place cheese curds into hot oil shaking off excess batter as you go.
  • Once golden brown remove with a strainer and place in a mixing bowl.
  • Toss with a generous Tablespoon of cinnamon sugar. Set aside and keep warm until assembly. Repeat process until all cheese curds have been fried and dusted with cinnamon sugar.

ASSEMBLY

  • Place one square of baked filo in center of plate. Top with 2 ounces of warm apple filling and approx. 3-4 fried cheese curds. Top with additional baked filo square.
  • Garnish with vanilla whipped cream, caramel sauce, fan of thin sliced apples and a sprig of fresh mint.
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Cheese Curd Breakfast Poutine with Red Eye Gravy

 

Cheese Curd Breakfast Poutine with Red Eye Gravy

A hearty breakfast skillet including our famous Ellsworth cheese curds, ham, and fried eggs covered in a savory red eye gravy.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Poutine
Servings 1

Ingredients
  

OVERALL

  • 4 oz. prepared home fries, very hot
  • 3 oz. (about 3/4 cup) Ellsworth Cooperative Creamery cheese curds
  • 2 oz. cured country ham, browned
  • 1.5 oz. red eye gravy, very hot (recipe below)
  • 1 egg, fried or cooked to order
  • green onions, sliced

RED EYED GRAVY

  • 12 oz. country ham, sliced 1/4-inch thick
  • 2 cups espresso or very strong black coffee
  • 0.5 cup ham, pork or chicken broth (or water)
  • 1 tbsp cane syrup or sorghum
  • 4 oz. unsalted butter

Instructions
 

FOR RED EYED GRAVY

  • Place ham in large cast iron skillet over medium heat; brown until ham is crispy. Remove and set aside to use in poutine.
  • Deglaze pan with coffee; cook over medium-high heat, scraping skillet to loosen browned bits.
  • Add broth and syrup; simmer, stirring occasionally, until thickened and reduced by half.
  • Add butter and whisk to emulsify.

FOR POUTINE

  • Place fries in shallow boat or mini skillet. Top with curds and country ham; pour gravy over the top.
  • If curds do not soften, broil for 1 to 2 minutes to soften, but not melt curds.
  • Top with fried egg and green onions.
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