Wisconsin Cheddar Veggie Squares

 

Topping Options: Finely chopped broccoli, cauliflower, or green pepper; seeded and chopped tomato; thinly sliced green onion, black olives, or celery; or shredded carrots.

Wisconsin Cheddar Veggie Squares

Refreshing pizza-like appetizer made with fresh veggies and topped with shredded cheeses.  Great travel friendly snack.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Appetizer
Servings 32

Ingredients
  

  • 2 pinch packages (8 ounces each) refrigerated crescent rolls (16 rolls)
  • 11 oz. cream cheese, softened
  • 1 cup mayonnaise or salad dressing
  • 1 tsp dried dill weed
  • 1 tsp buttermilk salad dressing mix (1/4 of a 0.4 ounce package)
  • 3 cups desired toppings (see notes below)
  • 1 cup Wisconsin cheddar cheese, shredded, Wisconsin mozzarella cheese or Wisconsin Monterey jack cheese

Instructions
 

  • Unroll crescent rolls and pat into a 15 1/2x10 1/2x2-inch baking pan. Bake according to package directions. Cool.
  • Meanwhile, in a small mixing bowl stir together the cream cheese, mayonnaise, dill weed, and salad dressing mix. Spread evenly over cooled crust. Sprinkle with desired toppings, then the shredded cheddar, mozzarella, or Monterey jack.
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Wisconsin Queso Barbecue Chicken Quesadillas

 

Wisconsin Queso Barbecue Chicken Quesadillas

Yummy pairing of barbecue chicken and Tex-Mex with warm melty cheese.  Great little finger food for tailgating, too!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Servings 10

Ingredients
  

FOR FILLING

  • 2 cups chicken breast, cooked and diced
  • 1 cup barbecue sauce
  • 3 cups (12 oz.) Wisconsin queso quesadilla cheese, shredded
  • 0.75 cup green onions, sliced
  • 1 tbsp chili powder
  • 0.75 tsp ground cumin
  • 0.5 tsp sugar
  • 10 (9 inch) flour tortillas

FOR TOPPING

  • 2 cups salsa
  • 2 cups guacamole
  • 1 cup sour cream
  • 20 cilantro sprigs

Instructions
 

  • Combine the chicken, barbecue sauce, cheese, green onions and seasonings. 
  • Spread the mixture over half of each tortilla, spreading to the edge. 
  • Fold the plain half over filling; press together. 
  • Cook the filled tortillas in a dry skillet until crisp and lightly browned, turning once.
  • Cut quesadilla into six wedges. Place on serving plate, with points toward the center. Serve with salsa, guacamole, sour cream and cilantro sprigs.
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Wisconsin Chipotle Cheddar Bratwurst Dip

 

Serve with toast rye bread, crackers, or veggies.

Wisconsin Chipotle Cheddar Bratwurst Dip

All this things you love about Wisconsin.  Brats and gooey cheese all together in one bubbly hot dip!  
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Servings 4

Ingredients
  

  • 0.5 tbsp extra virgin olive oil
  • 0.5 medium onion, diced
  • 3 cooked brats, chopped or cubed to bite-size pieces
  • 2 tbsp jalapeno, diced
  • 1 tbsp dijon mustard
  • 0.75 cup sour cream
  • 0.5 cup (2oz) Wisconsin cheddar cheese, shredded
  • 3 cups Wisconsin chipotle cheddar cheese, shredded
  • 0.5 cup cornichons or pickles, diced

Instructions
 

  • Heat oven to 350°F. Heat olive oil in large non-stick pan over medium heat. After 1 minute, add diced onions and sauté for 3-4 minutes, or until tender. Adjust heat to medium low. Add bratwurst, jalapeños and cream cheese. Mix well.
  • Remove pan from heat and add Dijon mustard, sour cream, cheddar, chipotle cheddar and cornichons. Mix until well combined. Pour into 5x7-inch baking dish.
  • Bake 20 minutes, or until bubbly. Remove from oven. Heat broiler and place dip under, broiling 2 to 3 minutes, or until cheese topping is slightly browned. Remove and serve immediately.
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Wisconsin Cheddar Cheeseburger Potato Skins

 

For Bacon Cheeseburger version, top with crispy bacon bits.

Wisconsin Cheddar Cheeseburger Potato Skins

Everyone's favorite atop a crispy potato boat.  Yummy burger filling gets better with melted cheddar cheese on top.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer
Servings 810

Ingredients
  

  • 4-5 small russet pototos, scrubbed and thoroughly dried
  • 1 tbsp extra virgin olive oil
  • 0.5 cup diced onion
  • 0.5 lb ground beef or ground turkey
  • 1 cup ketchup
  • 1 tbsp yellow mustard
  • 0.5 tsp garlic powder
  • salt & pepper to taste
  • 2 tbsp butter, melted
  • 4-5 slices Wisconsin cheddar cheese, cut in half

FOR TOPPINGS

  • shredded lettuce
  • dices tomato
  • dices dill pickle

FOR SAUCE

  • 0.25 cup ketchup
  • 0.25 cup mayonnaise

Instructions
 

  • Heat oven to 425°F.
  • Poke holes in potatoes with a fork, and place in oven. Bake for 45 minutes, or until a fork easily pierces through potato. Remove from oven and place on wire rack to cool for 10 minutes.
  • While potatoes are baking, sauté olive oil and onion in a skillet over medium heat. Cook 2-3 minutes, or until onion is translucent. Add ground beef and stir, breaking up meat, until cooked through. Add ketchup, mustard, garlic powder, salt and pepper and mix. Set aside.
  • Cut potatoes in half lengthwise and scoop out insides, leaving about 1/4inch intact. Place on parchment-lined baking sheet. Brush both sides of potatoes with butter and sprinkle with salt and pepper. With potatoes skin side up, place under broiler for 2-3 minutes, or until skin becomes crispy. Flip potatoes over and broil the other side for 2-3 minutes.
  • Remove potatoes from oven and fill each potato skin with equal parts ground beef mixture. Top with 1/2 slice of cheddar. Return to broiler for 1-2 minutes, or until cheese has melted.
  • Top with lettuce, tomato and pickle. Mix together ketchup and mayonnaise and drizzle over top to finish.  Serve immediately.
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The Cheesiest Jalapeno Pull-Apart Bread

 

*For less heat, remove seeds and white flesh from peppers before slicing.

The Cheesiest Jalapeno Pull-Apart Bread

Nothing says party food like a cheesy, spicy pull-apart bread – and we dare say this one is the cheesiest you've ever tried. Made with Wisconsin Monterey Jack & Mozzarella Cheeses, this platter will bring out the cheese-lover in anyone.
 
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Appetizer
Servings 810

Ingredients
  

BUTTER MIXTURE

  • 0.5 cup Butter, melted (1 stick)
  • 3 tbsp Chives, chopped
  • 3 Garlic cloves, minced
  • 0.5 tsp Salt
  • 0.5 tsp Black pepper

TOPPINGS

  • 16 oz. Wisconsin mozzeralla cheese, cut into 1/2 inch cubes
  • 2 cups (8oz) Wisconsin monterey jack cheese, shredded
  • 3 Jalapenos, thinly sliced

1 Loaf Sourdough Bread

Instructions
 

  • Heat oven to 350.
  • In small bowl, combine melted butter, chives, garlic, salt and pepper. Mix well; set aside.
  • Cut a crosshatch pattern into bread. Start by cutting 1-inch strips in one direction, being careful not to cut all the way through the bread. Leave at least 1/2 inch at the base of the loaf. Rotate the loaf 90° and cut strips intersecting the first set to create 1-inch squares.
  • Spoon butter mixture into spaces between bread squares. Top with half of mozzarella cubes, followed by half of shredded monterey jack. Add remaining cheese, reserving about 1/4 cup monterey jack. Top with sliced jalapeños and remaining monterey jack.
  • Wrap loaf completely in foil and place on baking sheet. Bake 30 minutes. Remove foil and bake another 10 minutes, or until cheese is completely melted. Serve immediately.
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Pepper Jack Pimento Cheese Spread

 

Recipe Tip: Create your own twist on pizza rolls! Use the spread as a filling for store-bought mini pizza or crescent roll dough. Roll out your favorite dough, and top with cheese spread. Roll up. (Cut in half widthwise if using mini pizza dough.) Bake according to package directions for dough until the rolls are golden brown.

Pepper Jack Pimento Cheese Spread

This is an easy to mix spread with an unexpected combination of flavors.  It will spice up any pre-game party!
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer

Ingredients
  

For Cheese Spread

  • 1.5 cups Shredded Wisconsin Pepper Jack Cheese
  • 0.5 cups Shredded Wisconsin White Cheddar Cheese
  • 4 oz. Wisconsin Cream Cheese, softened
  • 1 4 ounces jar, diced Pimentos, drained
  • 4 Dill pickle slices
  • 2 tbsp Dill pickle juice
  • 1 tbsp Pickled Jalepeno juice, optional
  • 1 tbsp Mayonnaise
  • Assorted crackers or slice baguette bread

Instructions
 

  • Place the pepper jack, cheddar, cream cheese, pimientos, pickle slices, pickle juice, jalapeno juice if desired and mayonnaise in a food processor. Cover and pulse until mixture is a spreadable consistency, about 5-10 pulses.
  • Serve with toasted baguette slices or crackers.
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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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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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