Ellsworth Cooperative Creamery
Brittney Moses is a Research and Development Scientist at Ellsworth Cooperative Creamery, with experience as a Brewery Lab Technician at Urban Growler Brewing Company and as a Graduate Research Assistant at the University of Wisconsin-Madison. Brittney has conducted sensory evaluations of various dairy products while working as a Sensory Panelist at the Wisconsin Center for Dairy Research. Prior roles include intern positions at Pan-O-Gold Baking Company, where responsibilities included ensuring worker safety and product quality, and Hornbacher's Grocery Store, focusing on food safety training. Brittney also has research experience from North Dakota State University and Davisco Foods, where laboratory analytical skills and project management were developed. Brittney holds a Master’s Degree in Food Science from the University of Wisconsin-Madison and a Bachelor’s Degree in Food Science from North Dakota State University.
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Ellsworth Cooperative Creamery
Located in the heart of Wisconsin’s Dairyland, Ellsworth Cooperative Creamery produces 190,000 pounds of cheddar cheese curds daily. They’re so delicious that we’ve earned the title of “Cheese Curd Capital of Wisconsin®”, a title bestowed by Governor Anthony S. Earl in 1983. Our all-natural premium cheddar cheese curds can be found in all 50 states and around the world. Our Wohlt Creamery, in New London, WI, joined the team in 2018. Specializing in high-quality and customized processed cheeses for food service, retail deli, and pre-packaged food manufacturers, at Wohlt, quality and innovation are woven into the culture. In early 2022, we opened our new production facility in Menomonie, WI. This new facility combines experience, tradition, and standards of quality with modern-day green technology for the lowest environmental impact to produce a variety of specialty block cheeses.