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Ellsworth Creamery Cheddar Cheese Curds 5 oz


Displaced Wisconsinites and snack lovers across the nation have cause to rejoice: fresh from the vat cheddar cheese curds! Curd is tasty, and Ellsworth Creamery from the curd capital of Ellsworth, Wisconsin, knows how to do it right. This is the product of the first part of Cheddar making, before they are pressed together into blocks or wheels and aged to create the Cheddar we're all familiar with. Squeaky fresh, these mild, bite sized, pasteurized cow's milk morsels make for a great snack. Take a tip from the WI cheeseheads: fry them up and serve with beer.

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Just the Facts

United States
Milk Type
Rennet Type
Less than 2 weeks
5 oz

Pour a glass of...
  • Lagers and Kolsch

    Lager, Dunkel, Schwarz, Pilsner, Kolsch Ale

    Lagers run the gamut from crisp, pale Pilsners to dark-malted Dunkels and Märzens. Flavors are typically approachable and mellow, a delicate balance of toasted bread, gentle sweetness, and mild hop bitterness for structure.
    Pair with: Almost any firm, mild cheese like Tomme de Savoie or Landaff Creamery Landaff.

  • Pale Ales & IPAs

    Hoppy Beers - Pale Ale, IPA, Amber, Red Ale

    Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.
    Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.

  • Pinot Grigio

    A lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.

    Pair with: Creamy goat or mixed milk cheese with a crisp acidic element. La Tur or Brunet are great alongside the fruit-tart flavors of the wine.

Ellsworth, Wisconsin – aka the "Cheese Curd Capital of Wisconsin" is home to Ellsworth Cooperative Creamery, producer of our favorite cheese curds. The company was organized in 1908 by 30 farmers looking to pool their resources to finance a butter-making operation. Today over 495 local dairy farmers contribute rBST-free milk that is used to make butter, cheese, and of course the insanely popular cheese curds!