From the Cheese Curd Capital of Wisconsin I give you this week the latest addition to our food fridge; Ellsworth Cheese Curds! Ellsworth Cooperative Creamery began in the early 1900s with a collective of 30 local farmers whose focus was on butter and eggs only. It wasn’t until 1965 that they decided to get into the cheese-making business with cheese curds becoming their most popular item, and little did they know they were destined to become the Cheese Curd Capital as declared by the governor in 1983. What are cheese curds you ask? Also known as squeaky cheese, cheese curds are made by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins to tangle into solid masses, or curds. These little morsels are absolutely delectable, and easy to just snack on right out of their resealable bag. Fair warning, it’s real easy to finish the 5oz bag in one sitting, or you can take your cheese curds to the next level by breading and frying them and making cheese curd mozzarella sticks/bits. I currently carry the Ellsworth Cheese Curds in Garlic and Cajun flavors, both of which will be on sale this week for only $2.99, usually $3.99! Cheers and Bon Appetit!
