2024 Employee Milestones

At Ellsworth Cooperative Creamery, our team members are more than employees; they are like family. This culture has contributed to the longevity of our staff, whose careers with us often span decades. See our most recent Commitment to Craft acknowledgements.

January, 2024

Congratulations to our own Rick Wilbur on 15 years of service.

Rick Wilbur- 15 years of service
Laurie Schutz-Guilds- 10 years of service
James Dohrer- 10 years of service
Todd Braun- 5 years of service
Antonio Ramirez- 1 year of service
Jennifer McCutchin- 1 year of service
Henry Guayllas Guillas- 1 year of service
Roberto Garza Terrasas- 1 year of service

January, 2024

Thank you for your decade of contributions and hard work to our organization, Taylor!

Taylor Boettcher – 10 years of service
Roger Kannel – 1 year of service
Ronald Maldonado-Cubas – 1 year of service
Kennedy Miller-Denzer – 1 year of service
Efren Tzanahua Cruz – 1 year of service

 

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Buffalo Chicken Cheese Balls

 

Buffalo Chicken Cheese Balls

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Ingredients
  

  • 1 store-bought rotisserie chicken
  • 1/4 cup hot sauce (or to taste)
  • 1 tsp ground black pepper
  • 1 3/4 cup Ellsworth Sharp Cheddar, shredded
  • 1/4 cup sliced green onions
  • 1 cup all-purpose flour
  • 3 eggs, lightly beaten
  • 1 cup panko bread crumbs
  • vegetable oil for frying

Instructions
 

  • Heat oil to 350°F
  • Pick meat from chicken, discard the skin, and shred meat
  • Place chicken in large bowl and add hot sauce, pepper, cheese, and green onions and mix
  • Roll chicken into 2oz balls (about golf ball size)
  • Place flour, eggs, and bread crumbs into 3 separate bowls. Roll each ball in the flour, then the egg, then the bread crumbs. Set aside
  • When the oil is hot, deep fry the chicken balls in batches. Cook for about 2 min per batch. Remove chicken to paper towel lined plate to drain excess oil. 
  • Serve with desired dipping sauce

Notes

Adapted from Food Network. 
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Beer Cheese Dip

 

Beer Cheese Dip

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Ingredients
  

  • 1/3 cup your favorite beer
  • 2 cups Ellsworth cheddar cheese, shredded
  • 16 ozs cream cheese (softened)
  • 1 packet ranch dressing mix

Instructions
 

  • Start by placing the 2 bricks of cream cheese in your mixing bowl
  • Next add your 2 cups of cheese, ranch mix, and beer
  • Mix very well until combined
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Bacon Jalapeno Popper Cheese Balls

 

Bacon Jalapeno Popper Cheese Balls

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Ingredients
  

  • 16 oz cream cheese, room temp
  • 1 tbsp mayonnaise
  • 1/2 cup chives, finely chopped
  • 1 cup jalapeno, finely chopped
  • 2 cups finely crumbled bacon
  • 1/2 cup Ellsworth Sharp Cheddar, shredded
  • 1/2 small red onion, finely chopped
  • 1 tsp black pepper
  • 1 tsp cayenne pepper

Instructions
 

  • In large bowl combine cream cheese, mayo, cheddar, jalapeno, ½ cup bacon, red onion, black pepper, and cayenne
  • Mix well until fluffy. Set aside
  • Transfer 1 cup remaining bacon onto shallow plate, then using small cookie scoop, scoop out one ball of cheese filling and toss into bacon crumbles
  • Continue until all cheese balls have been rolled in the bacon coating
  • Refrigerate the bacon jalapeno popper cheese ball until ready to serve
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BBQ Pork Mac & Cheese

 

BBQ Pork Mac & Cheese

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Ingredients
  

  • 1 pound pulled pork 
  • 1/2- 3/4 cup BBQ sauce
  • 1/4 cup butter 
  • 1/4 cup flour
  • 2 cups milk
  • 2 cups Ellsworth Chipotle Cheddar, shredded
  • 8 oz noodles cooked as directed on package

Instructions
 

  • In pan over medium heat melt butter, stir in flour until combined
  • Slowly add milk
  • Stir occasionally until thickened
  • Remove from heat and stir in cheese until melted
  • Add noodles
  • Place in oven safe pan
  • Toss pulled pork with BBQ sauce, place on top of mac and cheese
  • Drizzle additional BBQ sauce on top if desired
  • Bake for 20 minutes at 350 or until bubbly
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Ham and Cheddar Sliders

 

Ham & Cheddar Sliders

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Ingredients
  

  • 12 count Hawaiian Savory Butter Rolls 
  • 1/2 cup butter (melted)
  • 9 oz sliced thin black forest ham, 
  • 1 1/2 tsp onion powder
  • 2 tbsp brown sugar
  • 1 1/2 tsp Worcestershire sauce
  • 15.5 oz Ellsworth Natural White Cheddar Cheese, sliced 

Instructions
 

  • Preheat the oven to 350 degrees
  • Spray a baking sheet with cooking spray and set aside
  • Mix the butter, brown sugar, Worcestershire sauce, and onion powder
  • Cut the rolls in half and put the bottom on the prepared baking sheet
  • Top with a layer of cheddar cheese, then a layer of ham, and one last layer of cheddar cheese
  • Add the tops of the rolls and pour the butter mixture over the rolls
  • Cover with foil and bake for 15 minutes
  • Remove from the oven and remove the foil
  • Return to the oven and bake for an additional 10 minutes
  • Remove from the oven, cut, and serve immediately
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Loaded Hashbrown Casserole

 

Loaded Hashbrown Casserole

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Ingredients
  

  • 20 oz package of shredded potatoes
  • 1 cup cooked bacon
  • 1 cup Ellsworth Cheddar, shredded
  • 1 cup Ellsworth Roasted Garlic Antonella Cheese, shredded
  • 1 can cream of chicken soup
  • 3/4 cup sour cream
  • 4 tbsp butter melted
  • 1/2 cup green onion, chopped

Instructions
 

  • Preheat oven to 350F
  • Spray a 11x7 baking dish with nonstick cooking spray
  • In a large bowl, combine hash browns, half of the bacon and cheese, cream of chicken soup, sour cream, and butter
  • Mix well and spread evenly into baking dish
  • Bake 50-55 minutes or until potatoes are tender
  • Top with remaining bacon and cheese and return to oven to bake for an additional 5 minutes or until cheese is melted
  • Remove from oven and top with green onions. Serve and enjoy
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Funnel Cake Cheese Curds

 

Funnel Cake Cheese Curds

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Ingredients
  

  • 2 cups Ellsworth Natural Cheddar Cheese Curds
  • 11.4 oz. Fry Krisp
  • 1 can room temp beer
  • drizzle of chocolate syrup
  • drizzle of caramel syrup
  • dusting of powdered sugar

Instructions
 

  • Whisk the fry crisp and beer together
  • Coat the curds in the batter
  • Fry the cheese curds at 350F for 2 minutes in a deep fryer. 
  • Place the curds on a plate drizzle with chocolate syrup, caramel, and dust with powdered sugar.
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