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The End of an Era

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Summer Berry Salad with Ellsworth Cheese Curd Crumbles

 

Refrigerate any left over vinaigrette in an airtight container. Will keep for 30 days.

Summer Berry Salad with Ellsworth Cheese Curd Crumbles

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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Appetizer, Salad
Servings 45

Ingredients
  

For Vinaigrette

  • 4 stalks rhubarb
  • 0.5 cup water
  • 0.25 cup honey
  • 0.25 cup pure maple syrup (brown sugar can be substituted)
  • 0.25 cup white balsamic vinegar
  • 0.75 cup sunflower seed oil or salad oil of choice

For Salad

  • 1 pint fresh strawberries sliced
  • 1 pint fresh blueberries
  • 4 oz. Ellsworth Cooperative Creamery cheese curd crumbles
  • 6 oz. salad greens - washed and dried
  • shelled sunflower seeds to garnish

Instructions
 

  • To prepare vinaigrette remove outer skin, fibers from rhubarb and rough chop into 1/2 inch pieces. Place rhubarb in a sauce pot and simmer and simmer over medium heat until rhubarb is soft and liquid is reduced to a glaze.
  • Let rhubarb cool and transfer to a blender. Add vinegar and slowly pour in oil to emulsify. Blend until smooth. Add a pinch of salt to season and taste. If to sweet add more vinegar and if to sour add more sweetener to suit your palate.
  • To plate salad place greens in salad bowl and toss with just enough vinaigrette to lightly coat greens. Mix in berries and top with cheese curd crumble and toasted sunflower seeds (optional).
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Grilled NY Strip with Ellsworth Cheese Curd Crust

 

Grilled NY Strip with Ellsworth Cheese Curd Crust

Satisfying beef entrée topped with a bold mixture of garlic, basil and cheese curd crumbles.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Entree
Servings 4

Ingredients
  

  • 4 12 oz NY Strip Steaks
  • 4 oz. Ellsworth Cooperative Creamery cheese curd crumbles
  • 2 oz. julienne sun dried tomatoes
  • 6 cloves roasted garlic
  • 4 leaves fresh basil (chiffonade)
  • Olive Oil
  • Salt & Pepper

Instructions
 

  • Place cheese curds in a mixing and mash with sundered tomatoes, roasted garlic and chiffonade of fresh basil.
  • Drizzle with a small amount of olive oil and continue to mix until ingredients are thoroughly combined and begin to stick together.
  • Rub steaks with olive oil and season with salt and pepper.
  • Place steaks on a very hot grill and mark on one side. Once steaks are charred flip and top steaks with cheese curd crumble mix.
  • Cover grill with lid and continue to cook until desired doneness.
  • Remove steaks from grill and let rest for approx. 5 minutes.
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,

The Curds of Summer

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Deep Fried Cheese Curd Crust Pizza

 

Deep Fried Cheese Curd Crust Pizza

This combines two all-time favorites...Pizza and deep fried Ellsworth Cheese Curds.  Nothing gets much better than that!!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • 2 quarts oil for frying
  • 1 cup buttermilk
  • 1 cup flour
  • 1 tsp baking soda
  • 1 egg
  • 1 lb fresh Ellsworth cheese curds
  • 1 cup (4 ounces) Blaser's cheddar cheese, shredded
  • 1 cup (4 ounces) Blaser's mozzarella cheese, shredded
  • 1 package pepperoni
  • Prepared pizza or marinara sauce, for dipping

Instructions
 

  • Heat oil in a deep fryer or heavy skillet to 375°F.
  • Combine buttermilk, flour, baking soda and egg in bowl and mix until smooth.
  • Submerge cheese curds into batter and fry in small batches for 60 seconds or until golden brown and then dry on paper towels.
  • Heat oven to 350°F.
  • Layer fried cheese curds on the bottom of small spring form pan or oven-safe skillet. Top with shredded cheese and pepperoni and bake 5 minutes or until cheese is melted. Cut into four equal-sized slices and serve with pizza sauce for dipping.
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Chicken Nachos on the Grill

 

We used about 75% cheddar and 25% hot pepper jack – adjust to your liking.

Chicken Nachos on the Grill

Yummy chicken and cheese topped nachos!! Let's take this out of the heat of the kitchen and prepare on the grill.  Perfect for a hot summer supper.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Chicken
Servings 4

Ingredients
  

  • 1 lb chicken breast, cooked and shredded
  • 2 tbsp taco seasoning, or to taste
  • 4 oz. tomato sauce
  • Few dashes Sriracha Sauce, optional
  • 2 tbsp water
  • Tortilla chips
  • 2 cups shredded Ellsworth Valley Cheddar Cheese and Blaser’s Hot Pepper Jack Cheese
  • Topping of choice; shredded lettuce, diced tomatoes, chopped onions, sliced olives

Instructions
 

  • Heat shredded chicken in skillet
  • Add tomato sauce, taco seasoning, Sriracha, and water.
  • Simmer until hot and bubbly.
  • Layer chips on a grill-safe pan, top with chicken mixture, and cheese.
  • Heat grill to 400 degrees and put pan directly on grate until cheese is melted (may need to move to in-direct heat if bottom of chips get too brown).
  • Remove from grill, top with your favorite nacho toppings.
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Hearty Havarti Reuben Potato Casserole

 

Recipe courtesy of Wisconsin Cheese

Hearty Havarti Reuben Potato Casserole

Everything you love about a Rueben sandwich in a one casserole dish.  Now that's convenient!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 4 cups mashed potatoes (22-ounce frozen package) firmly-packed
  • 0.6666666667 cup milk
  • 1 cup sour cream
  • 1 tsp caraway seed
  • 0.75 cup (6 ounces) Blaser's sharp cheddar cheese, shredded
  • 1 count can (14 ounces) sauerkraut, rinsed and well drained
  • 1 package (5 ounces) sliced corned beef, cut into 1/2-inch pieces
  • 1 cup (about 2 medium) tomatoes, chopped, seeded
  • 2 cups Blaser's havarti cheese, cut into 1/2-inch cubes
  • 2 tbsp fresh parsley, chopped

Instructions
 

  • Prepare potatoes according to package directions, using milk and sour cream, adding additional milk, if necessary, until potatoes are consistency of mashed potatoes. Stir in caraway seed, cheddar and sauerkraut. Mix well.
  • Spray 2-quart microwave-safe casserole dish with nonstick cooking spray. Spoon half of potato mixture into dish. Top with corned beef, chopped tomato and havarti. Top with remaining potato mixture. Cover.
  • Microwave on high for 14-18 minutes or until casserole is thoroughly heated and cheese is melted. (Conventional oven: 350°F for 45 minutes.) Sprinkle with parsley.
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Barbecue Chicken Tacos with Muenster Cheese

 

Recipe courtesy of Wisconsin Cheese.

Barbecue Chicken Tacos with Muenster Cheese

A yummy alternative to the traditional taco.  Chicken in smoky barbeque sauce topped with fresh fruit salsa and Blaser's Muenster cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Entree
Servings 8

Ingredients
  

FOR CHICKEN

  • 1 lb boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • Salt and black pepper

FOR SALSA

  • 3 cups fresh pineapple, chopped
  • 0.5 cup red onion, diced
  • 0.25 cup cilantro, chopped
  • 2 tbsp jalapeño chile, seeds and veins removed, diced
  • 2 tbsp fresh lime juice
  • 0.5 tsp salt

TO ASSEMBLE

  • 0.5 cup hickory-flavored barbecue sauce
  • 8 flour tortillas (6-inch)
  • 2 cups (8 ounces) Blaser's muenster cheese, shredded

Instructions
 

  • Heat oven to 400°F. Line rimmed baking sheet with parchment paper.
  • Place chicken thighs on baking sheet. Coat with olive oil and liberally season with salt and pepper. Bake 20 minutes or until chicken thighs have reached 165°F. (Chicken may also be cooked on a grill).
  • While chicken is baking, mix together salsa ingredients.
  • Remove chicken from oven. Chop or shred chicken and toss with barbecue sauce.
  • To assemble tacos, divide chicken and shredded muenster among tortillas. Fold and top with some salsa. Serve remaining salsa on the side.
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Wisconsin Pepper Jack & Sausage Skewers

 

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.

Wisconsin Pepper Jack & Sausage Skewers

A quick combination of savory, sweet and heat.  Will be your new favorite for parties and picnics.
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Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer, Snack

Ingredients
  

  • toothpicks or desired picks
  • Summer Sausage cut into chunks
  • Wisconsin pepper jack cheese cut into 1" pieces
  • Sweet pickle, cut into chunks
  • Ellsworth cheese curd or Wisconsin white cheddar cube

Instructions
 

  • Assemble ingredients on picks.
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