Ellsworth Creamery Cheddar Cheese Curds

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Pasteurized
Vegetarian Rennet
Age: 2 Days
Cow Milk
by Ellsworth Cooperative Creamery
United States

Approachable
Adventurous
Soft
Hard

Ellsworth Creamery Cheddar Cheese Curds hail from Ellsworth, Wisconsin—the Cheese Curd Capital of Wisconsin. The milky, zippy, salty, bite-sized morsels make a perfect snack. Eat them right out of the bag for a satisfying squeak between the teeth. Fry them up and pair them with a beer, some Spotted Trotter Bresaola, and Mitica® Fig Jam, or pile them hot on to fries with gravy for a belly-filling poutine.

“I'm pretty proud with how many pounds of these curds I've eaten in my cheese career. These hit the spot when you're looking for something salty, milky, and delicious. Try making a super stretchy grilled cheese with them, or toss some into your next buffalo chicken dip for some added tang.”

Murray’s Retail – New York, NY

Pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes, Natamycin (Natural Preservative)

Allergens: Milk

Ellsworth Creamery Cheddar Cheese Curds are made from pasteurized cow’s milk.
They’re often called “squeaky cheese,” because the fresher they are, the more they squeak between your teeth.
They’re packaged to have a shelf life of six months or more, if kept refrigerated and unopened.
The longer the curds remain in their sealed package, the tangier they become.

When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.

Ellsworth Cooperative Creamery is located in the heart of Wisconsin’s Dairyland, dating back to 1908.
Today, nearly 500 cooperative farmers across Wisconsin and Michigan supply milk to the creamery.
The cooperative has three production facilities, with their Ellsworth, Wisconsin, location specializing in cheese curd production.
In 1984, Governor Anthon S. Early officially declared Ellsworth the Cheese Curd Capital of Wisconsin.