Embrace the warmth of autumn with this delectable Cheesy Pumpkin Fall Muffins. This recipe transforms simple ingredients into a comforting dish that’s perfect for cozy gatherings or as a satisfying side to your favorite meals.
Renard’s Artisan Cheese, renowned for its exceptional quality and depth of flavor, is the star of this dish. Its carefully crafted cheddar melts beautifully into the pumpkin, creating pockets of gooey goodness and adding a delightful sharpness that complements the sweet earthiness of the pumpkin.
Renard’s Artisan Shredded Cheddar: The recipe’s standard, offering a perfect balance of sharpness and meltability. Garlic & Herb Cheddar: For those craving an extra layer of savory complexity. Bacon & Onion Cheddar: A smoky, aromatic choice that complements the pumpkin’s natural sweetness .Mild, Medium, or Aged Cheddar: Customize the intensity to your liking – from subtle to bold.
Easy to prepare but impressive to serve, this recipe transforms everyday ingredients into something truly special. Get ready to savor the taste of autumn in every bite of this delightful Pumpkin and Cheddar Bake!
1/4 cup chopped fresh chives, plus extra, to serve
Directions
Prep Time: Preheat the oven to 350°F. Give a light grease to twelve 1/3-cup capacity muffin pans. The stage is set for some cheesy magic!
Mix It Up: Toss all your ingredients into a big bowl. Don’t forget our star player – Renard’s Artisan Cheddar! Now, grab your trusty spatula and fold everything together. Scoop this cheesy goodness into your waiting muffin pans.
Bake and Enjoy: Pop those beauties into the oven for about 25 minutes. You’ll know they’re done when they’re puffed up and golden. Let them chill in the pans for 5 minutes (Don’t worry if they sink a little while cooling). Then, gently coax them out with a butter knife. Serve the muffins warm or at room temperature. Want to make them even more fabulous? Sprinkle some extra chopped chives on top for a pop of color and flavor!
Indulge in the ultimate comfort food with these irresistible Cheesy Bread Pockets! This recipe transforms simple ingredients into gooey, savory delights that are perfect for any occasion. Imagine biting into a golden, crispy exterior to reveal a molten core of stretchy mozzarella, infused with aromatic garlic and fresh basil. These bite-sized wonders are not only delicious but also fun to make, thanks to the convenience of your pie maker. Whether you’re hosting a party, looking for a crowd-pleasing appetizer, or simply craving a cheesy treat, these bread bombs are sure to impress. Get ready to elevate your snack game with this easy-to-follow recipe that combines the beloved flavors of cheesy garlic bread in an exciting new form!
Prepare to embark on a culinary adventure with these heavenly Cheesy Bread Pockets featuring the exquisite Renard’s Artisan Cheese! This recipe elevates a classic comfort food into a gourmet experience that will tantalize your taste buds. Picture golden, crispy spheres of dough, each concealing a molten core of Renard’s premium mozzarella, perfectly complemented by fragrant garlic and fresh basil.
Renard’s Artisan Cheese, known for its superior quality and rich flavor, takes center stage in this dish, transforming simple ingredients into an extraordinary treat. As you bite into these delectable bombs, you’ll experience the perfect balance of textures – from the crisp exterior to the pillowy soft interior, all leading to that moment when the stretchy, melted Renard’s mozzarella oozes out.
2/3 cup unsalted butter, chilled, finely chopped, plus 1/2 cup extra
3/4 cup milk
3 garlic cloves, crushed
1/3 cup chopped fresh basil, plus extra leaves, to serve
2/3 cup (5 ounce) mozzarella, cut into 8 pieces
Directions
Making the Dough: In a large bowl, combine the flour and baking powder. Add the chopped butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs. Gradually add milk to the flour mixture, stirring with a butter knife until the dough comes together. Turn out onto a lightly floured surface and knead gently until smooth.
Garlic Butter Mixture: In a microwave-safe bowl, place the garlic and extra butter. Microwave on high for 1 minute or until melted. Stir in the chopped basil.
Shape the Bread Pockets: Shape a piece of dough into an approximate 3in disc. Take a piece of Renard’s Mozzarella, dip it in the garlic-butter mixture, and place it in the center of the dough disc. Bring the edges up to enclose the cheese and press to seal. Roll into a ball (some butter may ooze out, coating the bread ball). Repeat with the remaining dough and Renard’s Mozzarella.
Baking this Perfect Snack: Place four bread pockets, seam side down, in the pie maker. Cook for 6 minutes. Brush with some of the remaining garlic-butter mixture and turn over. Cook for another 6 minutes until golden brown. Transfer the cooked bread bombs to a plate and cover with foil to keep warm. Repeat the cooking process with the remaining bread pockets.
Extra Cheese: Sprinkle the top of the Cheesy Garlic Pockets with Renard’s Artisan Grated Parmesan.
Serve and Enjoy: Serve the Cheesy Bread Pockets, scattered with extra basil leaves. The Renard’s Mozzarella inside should be perfectly melted and stretchy.
Prepare your taste buds for an explosion of flavor with our Renard’s Artisan Cheddar Jalapeño Dip Extravaganza! This isn’t your average cheese dip – it’s a gourmet adventure that combines the rich, complex flavors of Renard’s Artisan Cheddar with the fiery kick of jalapeños.
Perfect for game days, parties, or when you simply crave something extraordinary, this dip transforms simple ingredients into a masterpiece of creamy, spicy, cheesy perfection.
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Featuring a blend of Renard’s premium cheeses, including our signature Shredded Cheddar and grated Parmesan, this dip offers a depth of flavor that’s truly unmatched. For those who dare to dial up the heat, we’ve included alternative suggestions like Cherry Chipotle or Sriracha Cheddar variations. The addition of fresh cilantro, tangy sour cream, and a secret touch of ranch dressing mix creates a harmonious balance that will keep your guests coming back for more.
Easy to prepare and impossible to resist, this Cheddar Jalapeño Dip is more than just an appetizer – it’s the centerpiece of your spread that will have everyone asking for the recipe. So grab your favorite chips, veggies, or crusty bread, and get ready to indulge in a dip that’s as artisanal as it is irresistible!
INGREDIENTS
1 (8 ounce) package of Renard’s Artisan Cheddar Cheese, divided in half
Create the Base:In a large bowl, combine cream cheese, sour cream, canned jalapeño peppers (with juice), green chiles, freshly diced jalapeño pepper, cilantro, and ranch dressing mix. Mix until smooth and well-blended.
Introduce Renard’s Magic:Grate Renard’s Artisan, Cheddar Cheeseand fold half of it into the mixture. The rich, complex flavors of this artisanal cheese will elevate your dip to new heights.
Layer the Flavors:Transfer the mixture to a baking dish. Top with sliced jalapeños for an extra kick.
Crown with Cheese:Sprinkle the remaining Renard’s Artisan, Cheddar Cheese over the top. For an added flavor dimension, consider adding some of Renard’s Artisan alternate cheese’s as well.
Prepare for Baking:Cover the dish with aluminum foil to lock in the flavors and prevent the cheese from burning.
Bake to Perfection:Place in the preheated oven and bake for about 25 minutes, or until the dip is warm and bubbling.
Serve and Enjoy:Remove from the oven, let it cool slightly, and serve with your favorite dippers. The melted Cheddar Cheese will create a luxurious, gooey texture that’s irresistible!
Remember, the key to this extraordinary dip is the quality of Cheddar Cheeses. Their complex flavors and superior melting properties will make this dip the star of any gathering!
In the heart of America’s Dairyland, Wisconsin cheese stands as a pillar of excellence and tradition, with Renard’s Cheese taking a prominent place at the table. Our journey from a modest local cheese factory to receiving national acclaim at the American Cheese Society (ACS) competitions is a testament to our commitment to quality, craftsmanship, and the art of cheesemaking. The ACS, a leading authority in the cheese world, sets the standard for artisan cheese, making their awards some of the most coveted in the industry. Our participation and success in these competitions underscore not just the superior quality of Wisconsin cheese, but also the dedication of our Master Cheesemaker, Chris Renard, and his team of cheesemakers. With a rich history of awards, including notable recognitions for our bandaged style cheddar and farmers with pesto varieties, our story is one of passion, perseverance, and, of course, delicious cheese.
Renard's Cheese: From Humble Beginning to National Acclaim
At Renard’s Cheese, our story is deeply rooted in Wisconsin’s rich cheesemaking heritage, evolving from a small, family-run operation to a nationally recognized cheese producer. Our journey began with a simple passion for quality and a deep respect for traditional cheesemaking techniques. This dedication has been the cornerstone of our growth and success.
Company Overview
We, at Renard’s Cheese, pride ourselves on combining time-honored methods with innovative techniques to create exceptional cheese varieties. Our Master Cheesemaker, Chris Renard, has been pivotal in steering our team through the nuances of artisan cheesemaking. Under his leadership, we’ve not only perfected our craft but also introduced unique flavors that resonate with cheese lovers across the country.
Milestones Achieved
Over the years, our commitment to excellence has been recognized at numerous prestigious competitions. Notably, our achievements at the American Cheese Society (ACS) competitions highlight our excellence in the field. Here are some of our notable accolades:
2008: Our String Cheese secured 2nd and 3rd place at the WI State Fair Cheese & Butter Contest.
2008: We achieved Best of Class and 2nd Place for our “Bandaged Style Cheddar Mild to Medium” at the World Championship Cheese Contest.
2017 and 2022: Our Farmers with Pesto won 1st Place at the ACS Cheese Competition, showcasing our innovative approach to flavor.
2019 and 2022: Our Whip String Cheese and Old Fashioned Hoop Cheddar were recognized at both the ACS Cheese Competition and the World Championship Cheese Contest, further cementing our reputation in the cheesemaking community.
Our journey from humble beginnings to national acclaim is a testament to our unwavering commitment to quality and innovation in cheesemaking. We continue to cherish our roots while embracing new challenges and opportunities in the evolving world of artisan cheese.
The American Cheese Society (ACS) plays a pivotal role in promoting excellence within the cheese industry through its annual Judging & Competition. This event, established to spotlight American cheesemakers, assesses cheeses and cultured dairy products based on stringent criteria that emphasize both technical prowess and esthetic appeal.
Purpose and History of ACS
Judging and Scoring Process
Founded in 1983, ACS has been instrumental in advancing the cheese industry by providing educational resources, networking opportunities, and setting high standards for cheesemaking practices. The ACS awards, including the Lifetime Achievement Award and the Above and Beyond Award, recognize individuals who have significantly contributed to the industry through innovation, leadership, and volunteer service. These awards are presented at the annual ACS Conference, celebrating those who have dedicated their careers to enhancing the quality and character of American cheeses.
During the ACS Judging & Competition, entries are evaluated by a duo of judges—one focusing on technical aspects and the other on esthetic qualities. Each cheese starts with a perfect score, with technical judges deducting points for any flaws, while esthetic judges award points for exceptional characteristics. This balanced scoring system ensures that cheeses are not only technically sound but also possess distinctive flavors and appearances that appeal to consumers. The competition culminates in the announcement of winners at the ACS Annual Conference, where the achievements of top-scoring cheesemakers are celebrated.
Renard's Success at the 2024 ACS Competition
At the 2024 American Cheese Society (ACS) competition, we at Renard’s Cheese were honored to receive accolades that further solidify our commitment to artisan cheesemaking. Our Cheese Curds, crafted with meticulous care by our team led by Master Cheesemaker Chris Renard, were recognized for their exceptional quality.
Awards Received
This year, our achievements included prestigious awards for our Cheese Curds category and our Farmers Cheese with Pesto.. These accolades are a testament to the skill and dedication of our cheesemaking team, who blend traditional techniques with innovative approaches to create cheeses that not only taste exquisite but also embody the rich cheesemaking heritage of Wisconsin.
The recognition at the ACS competition highlights our ongoing commitment to excellence and innovation in cheesemaking. Each award serves as a benchmark for our success and motivates us to continue enhancing our cheesemaking practices. It’s not just about winning; it’s about the affirmation of our dedication to producing top-quality artisan cheeses that represent the best of Wisconsin’s cheesemaking traditions.
Reflecting on our storied history of awards ranging from the 2008 World Championship Cheese Contest to the recent honors at the ACS Cheese Competition, it’s clear that these moments are not just milestones but a testament to our passion, craft, and the rich cheese-making heritage of Wisconsin.
As we cherish these accomplishments, we remain focused on advancing our craft, exploring innovative flavors, and maintaining the tradition that sets Wisconsin cheese apart. Our journey, marked by persistence, skill, and creativity, firmly establishes Renard’s Cheese as a beacon of quality in the American cheese landscape.
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FAQs
What makes Wisconsin cheese unique? Wisconsin is distinguished by being the only state in the U.S. where a licensed cheesemaker must oversee the production of commercial cheese. Additionally, it is the sole state that offers a master cheesemaker program, which adheres to the stringent criteria of European programs.
Are there any cheeses that originated in Wisconsin? Yes, Wisconsin cheesemakers have created unique cheeses such as Brick and Colby. By the 1920s, the state was home to over 2,800 cheese factories and was the first to implement a grading system for cheese quality in 1921.
What percentage of Wisconsin’s milk is used for cheese production? In Wisconsin, 90 percent of the milk produced is transformed into cheese, totaling more than 2.8 billion pounds of cheese annually.
Cheeseburgers have long been a beloved classic in the American culinary landscape, transcending the boundaries of casual fare to become a true gastronomic delight. But to truly elevate this iconic dish, the cheese selection is paramount. Enter Renard’s Artisan Cheese, where we have perfected the art of crafting exceptional cheeses that can transform a simple burger into a flavor-packed masterpiece.
Cheddar: The Quintessential Cheeseburger Companion
No discussion of the best cheeses for burgers would be complete without the timeless Cheddar. Renard’s offers a diverse range of Cheddar varieties, each with its unique personality. From the mild and creamy young Cheddar to the robust and tangy aged versions, these cheeses melt effortlessly, creating a luscious, oozy canvas for your burger. The white and yellow Cheddar options provide a classic flavor profile, while the smoked Cheddar adds a delightful depth of smoky notes to complement the char of the grilled patty.
Melting Perfection: The Science Behind Cheddar's Performance
Cheddar’s remarkable melting properties stem from its composition and aging process. As the cheese matures, the proteins and fats within it become more closely integrated, resulting in a smoother, more uniform melt when exposed to heat. The younger Cheddars, with their higher moisture content, tend to melt more seamlessly, while the aged varieties develop a slightly more textured melt that adds an intriguing contrast to the burger experience.
Flavor Profiles: From Mild to Sharp
The flavor spectrum of Renard’s Cheddar cheeses is equally impressive. The young Cheddars boast a delicate, milky sweetness that perfectly complements the savory burger patty. As the cheese ages, it develops a more pronounced tanginess and complexity, with notes of nuttiness and even a subtle sharpness that can elevate the overall flavor profile of the cheeseburger.
Renard’s Swiss cheese offerings, including the creamy Gruyère, offer a delightful alternative to the Cheddar classics. These cheeses bring a nutty, buttery richness to the table, with a melting behavior that is equally impressive.
Gruyere: A Versatile Delight
Gruyère, another Swiss cheese masterpiece from Renard’s, offers a robust and nutty flavor profile. Its semi-firm texture and high melting point make it an excellent choice for burgers, as it can withstand the heat of the grill without losing its structural integrity. Whether you opt for a younger, creamier Gruyère or a more mature, complex version, this cheese is sure to elevate your cheeseburger to new heights.
For those seeking a cheese that melts like a dream, Renard’s Monterey Jack is a clear winner. This American original is renowned for its exceptional melting properties, creating a luscious, gooey layer of cheese that envelops the burger patty. The mild, slightly tangy flavor of Monterey Jack provides the perfect canvas for bold toppings and condiments, making it a versatile choice for your cheeseburger creations.
The Monterey Jack Advantage
Monterey Jack’s high moisture content and low melting point are the keys to its unparalleled performance on a cheeseburger. As the patty sizzles on the grill, the cheese melts seamlessly, forming a molten, stretchy layer that oozes with every bite. This makes Monterey Jack an ideal choice for smash burgers, where the cheese can melt directly onto the patty, creating a truly indulgent texture.
No discussion of the best cheeses for burgers would be complete without the iconic American cheese. While it may not boast the same depth of flavor as some of its artisanal counterparts, Renard’s American cheese excels in one crucial area: the melt. This processed cheese product is specifically designed to liquefy and spread evenly across the burger, creating a signature “cheese pull” that is the hallmark of a truly great cheeseburger.
Renard’s American cheese achieves its unparalleled melting prowess through a carefully crafted blend of milk proteins, emulsifiers, and stabilizers. These components work in harmony to ensure that the cheese melts smoothly and evenly, without the risk of breaking or separating. This makes American cheese an indispensable choice for classic cheeseburgers, where a seamless cheese integration is paramount.
Renard’s Gouda cheese offers a unique and delightful twist on the cheeseburger experience. As this Dutch cheese matures, it develops a complex flavor profile that includes notes of toasted nuts, caramelized sugar, and a subtle saltiness that perfectly complements the savory burger.
The Smoked Gouda Advantage
Renard’s smoked Gouda, with its low moisture content and dense, fudgy texture, melts beautifully on a grilled burger patty. The cheese’s nutty, almost caramel-like notes create a flavor harmony that is simply irresistible, making it a standout choice for those seeking a truly unique cheeseburger experience.
Renard’s Provolone cheese is a versatile option that can elevate a cheeseburger in a variety of ways.
Renard’s Provolone cheese is a versatile option that can elevate a cheeseburger in a variety of ways. From the mild and creamy Provolone Dolce to the more robust and smoky Provolone Piccante, this Italian-style cheese offers a range of flavor profiles to suit any burger-lover’s preference.
For those seeking a more assertive cheese experience on their cheeseburger, Renard’s blue cheese offerings are a must-try. Blue Marble Monterey Jack, Blue Cheddar and Blue Cheese are all options.
Embracing the Blue Cheese Boldness
The key to incorporating blue cheese into your cheeseburger is to strike the right balance. The interplay between the bold blue cheese and the savory burger patty is a flavor combination that will delight the senses.
Renard’s Havarti cheese is a true hidden gem when it comes to cheeseburger toppings. This Danish-style cheese boasts a buttery, creamy texture that melts effortlessly, creating a luscious, oozy layer of cheese that envelops the burger patty.
The Havarti Advantage
Havarti’s mild, slightly sweet flavor profile provides the perfect canvas for the savory burger, allowing the other ingredients to shine. Additionally, the cheese’s high moisture content and low melting point ensure a seamless integration with the hot, freshly grilled patty, resulting in a cheeseburger experience that is both visually appealing and delightfully satisfying.
Muenster: A Melty, Mild Delight
Renard’s Muenster cheese is another excellent choice for cheeseburger enthusiasts. This soft, mild cheese melts beautifully, creating a smooth, creamy layer that complements the burger without overpowering the other flavors.
The Muenster Melt
Muenster’s high moisture content and low melting point make it an ideal cheese for cheeseburgers. As the patty sizzles on the grill, the cheese melts seamlessly, forming a molten, stretchy layer that oozes with every bite. This creates a truly indulgent texture that is sure to delight burger lovers.
Pepper-Infused Cheeses: Adding a Kick
For those who crave a little extra heat and flavor, Renard’s selection of pepper-infused cheeses, such as Jalapeño Cheddar and Habanero Jack, offer a thrilling twist on the classic cheeseburger.
Balancing the Heat
When incorporating these spicy cheeses into your burger creations, it’s important to strike the right balance between the heat and the other flavors. Start with a light layer of the pepper-infused cheese, allowing the subtle heat to enhance the overall experience without overpowering the other ingredients. Pair these cheeses with toppings that can help cool the palate, such as cool, creamy condiments or fresh, crisp vegetables.
Renard's Cheese: Elevating the Cheeseburger Experience
Renard’s Artisan Cheeses have the power to transform a simple cheeseburger into a culinary masterpiece. With their diverse selection of high-quality cheeses, each with its unique flavor profile and melting properties, the possibilities for creating the ultimate cheeseburger are endless.
Whether you’re a fan of the classic Cheddar, the nutty Gruyère, the melty Monterey Jack, or the bold blue cheeses, Renard’s has a cheese that will elevate your burger experience to new heights. So fire up the grill, gather your favorite toppings, and let Renard’s Artisan Cheeses be the star of your next cheeseburger creation.
Wisconsin artisan cheesemaking has a rich history dating back to the mid-1800s when European immigrants brought their cherished cheesemaking traditions to America’s Dairyland. Today, Wisconsin continues to craft nearly half of the nation’s specialty cheeses like cheddar, artisan cheese varieties, and the beloved cheese curds. With over 63 years of cheesemaking heritage, Renard’s Cheese has perfected the art of crafting artisan cheeses that blend time-honored traditions with innovative techniques.
At Renard’s Cheese, we believe our artisan cheeses are more than just a product – they are a way of life that celebrates Wisconsin’s cheese culture. From the creamy textures of gruyere to the bold flavors of aged cheddar, our artisan cheeses are handcrafted by licensed Wisconsin cheesemakers who undergo rigorous training to perfect their craft.
What is Artisan Cheese?
At Renard’s Cheese, we define artisan cheese as a product crafted primarily by hand, in small batches, with a strong emphasis on preserving the traditional art of cheesemaking. Our artisan cheeses are made with minimal mechanization, allowing our skilled cheesemakers to meticulously oversee every step of the process.
Definition of Artisan Cheese
Key Characteristics of Artisanality
The American Cheese Society outlines artisan or artisanal cheese as one “produced primarily by hand, in small batches, with particular attention paid to the tradition of the cheesemaker’s art, and thus using as little mechanization as possible in the production of the cheese”. Artisan cheeses can be made from various types of milk, including cow, goat, sheep, or water buffalo, and may incorporate flavorings such as herbs, fruits, spices, and nuts.
True artisan cheeses are distinguished by their small-scale production. The hands-on approach, which includes labor-intensive techniques like forming natural rinds or binding in cloth, allows for better depth of flavor and a unique expression of the farm’s terroir. Additionally, the ability to use unpasteurized milk further enhances the cheese’s distinct character and taste.
While artisan cheese shares similarities with farmstead cheese, which is made on the farm using milk from the farmer’s own herd or flock, there are key distinctions. Farmstead cheeses are not necessarily made by hand or in small batches, which are defining characteristics of artisan cheese. Furthermore, artisan cheese differs significantly from industrially processed cheeses, which often prioritize mechanization and large-scale production over traditional techniques and flavor development.
By adhering to time-honored methods and prioritizing quality over quantity, Renard’s Cheese ensures that our artisan cheeses embody the rich heritage and craftsmanship of Wisconsin’s cheesemaking tradition.
Production Process
At Renard’s Cheese, we take immense pride in our artisan cheesemaking process, meticulously crafting each small batch with time-honored techniques and a deep reverence for tradition.
Traditional Cheesemaking Techniques
Handcrafted in Small Batches: Our artisan cheeses are made primarily by hand, in small batches, incorporating many of the traditional techniques of the art of cheesemaking. This hands-on approach allows our skilled cheesemakers to oversee every step of the process, ensuring exceptional quality and attention to detail.
Minimal Mechanization: An artisan cheesemaker typically uses no machines and little to no mechanization, preserving the authentic methods passed down through generations. By embracing this traditional approach, we can meticulously control every aspect of the cheesemaking process, from curd formation to aging, resulting in cheeses that truly embody the art of our craft.
Embracing Terroir: Wisconsin cheesemakers have been making artisan cheese for more than 175 years, since before Wisconsin was even a state. Our European immigrant cheesemakers found that the fertile dairy land was perfect for producing the high-quality milk required to make cheese, allowing them to recreate the beloved cheeses of their home countries. We continue this legacy by sourcing the finest local milk, capturing the unique terroir of Wisconsin in every bite.
At Renard’s Cheese, we believe that the key to exceptional artisan cheese lies in the quality of our ingredients. By using only the finest natural ingredients, our cheeses start their journey at the highest caliber, allowing us to achieve the desired aroma and texture that define true artisanality.
1. Local Flora and Fauna: We embrace the local flora and fauna of Wisconsin, working with the natural microbiological life present in our environment to develop the distinct flavors and characteristics of our cheeses.
2. Raw Milk: Whenever possible, we use raw milk from our trusted dairy partners right here in Door and Kewaunee Counties, preserving the natural enzymes and beneficial bacteria that contribute to the cheese’s unique flavor profile.
Renard’s Cheese embraces the true essence of artisanality by adhering to small-batch and handcrafted methods throughout our production process.
1. Limited Production: Our cheeses are produced in limited quantities, ensuring that each batch receives the utmost care and attention from our skilled cheesemakers.
2. Aging and Ripening: The aging and ripening processes are meticulously monitored, with our cheesemakers carefully tending to each wheel or log, ensuring the flavors develop to their fullest potential.
By adhering to these traditional methods and prioritizing quality over quantity, Renard’s Cheese ensures that our artisan cheeses embody the rich heritage and craftsmanship of Wisconsin’s cheesemaking tradition. From the creamy textures of our gruyere to the bold flavors of aged cheddar, every bite is a testament to our unwavering commitment to artisanality.
Benefits of Artisan Cheese
Superior Quality and Flavor
At Renard’s Cheese, we take immense pride in the superior quality and flavor of our artisan cheeses, which are a testament to our unwavering commitment to traditional methods and the finest ingredients. Crafted primarily by hand in small batches, our cheeses receive meticulous attention from our skilled cheesemakers, allowing for a depth of flavor and unique expression of our farm’s terroir that simply cannot be replicated on an industrial scale.
By embracing age-old techniques like forming natural rinds, we imbue our cheeses with unparalleled richness and complexity. Furthermore, our dedication to using only the finest natural ingredients, such as raw milk from our trusted dairy partners and locally sourced flora and fauna, ensures that every bite is a celebration of Wisconsin’s rich cheesemaking heritage.
Preservation of Cheesemaking Traditions
Renard’s Cheese is more than just a producer of exceptional artisan cheeses – we are custodians of a centuries-old tradition that has been passed down through generations of skilled cheesemakers. By adhering to the principles of artisanality, we play a crucial role in preserving the art of cheesemaking and ensuring that these time-honored techniques are not lost to industrialization.
Our commitment to small-batch production and minimal mechanization, allows us to uphold the authentic methods that have defined Wisconsin’s cheesemaking legacy for over 175 years. In doing so, we not only craft exceptional cheeses but also contribute to the preservation of a cultural heritage that is deeply woven into the fabric of our state.
Support for Local Economies
Renard’s Cheese is proud to be a driving force in supporting local economies and fostering a thriving cheesemaking community in Wisconsin. As an artisan producer, we source our ingredients from trusted local dairy partners in Northeast Wisconsin, ensuring that our operations have a direct and positive impact on the livelihoods of nearby farmers and their families.
Furthermore, our collaborative approach to cheesemaking fosters a spirit of innovation and cooperation within the industry. By working alongside fellow artisan cheesemakers, sharing resources, and exchanging ideas, we contribute to the growth and success of the entire Wisconsin cheesemaking community.
Through our commitment to artisanality, Renard’s Cheese not only delivers exceptional products but also plays a vital role in sustaining local economies, preserving cultural traditions, and fostering a vibrant cheesemaking community that continues to shape Wisconsin’s rich culinary landscape.
Renard’s Cheese takes immense pride in our commitment to artisanality, which is deeply ingrained in every aspect of our cheesemaking process. Our artisan cheeses are more than just products; they are a celebration of tradition, quality, and the unique terroir of America’s Dairyland.
As we continue to craft our exceptional artisan cheeses, we remain steadfast in our mission to uphold the authentic methods that have defined Wisconsin’s cheesemaking legacy for over 175 years. By embracing small-batch production and minimal mechanization, Renard’s Cheese plays a vital role in preserving the art of cheesemaking and ensuring that these time-honored techniques are passed down to future generations. We invite you to savor the superior quality and flavor of our artisan cheeses, and experience the true essence of Wisconsin’s cheesemaking tradition in every bite.
Renard’s Cheese has been a beloved institution for over six decades. What started as a small, family-owned cheese plant has blossomed into a thriving operation renowned for our commitment to quality, artisanal craftsmanship, and an unwavering dedication to honoring the region’s dairy heritage. As the Renard family navigates the ever-evolving landscape of the cheese industry, we have strategically positioned our business for remarkable expansion, driven by a relentless pursuit of excellence and a visionary approach to growth.
As a fixture in the Door County community, our retail store and hospitality offerings serve as a hub for engaging with customers. Under the leadership of Chris and Ann Renard, the company strategically expanded its retail presence in 2012, opening a 10,000-square-foot store, ice cream shop, and Melt Bistro in Sturgeon Bay, which has become a popular destination for both locals and tourists.
Laying the foundation for expansion: Our Multiphase construction project
Recognizing the urgency to scale up our operations, Renard’s Cheese has embarked on a multi-phase construction project that will transform our manufacturing capabilities. The first phase of this ambitious plan involved remodeling the existing warehouse, where we store three million pounds of cheese each year for distribution across the country. By upgrading the facility and installing state-of-the-art equipment, Renard’s is laying the groundwork for the third phase of the expansion.
Phase two includes extending the current retail parking lot to accommodate over 100 parking spaces and providing a safer entry point for all of our visitors, as well as the traffic coming off the highway to and from the Southern Door School.
Investing in Sustainability and Efficiency
Alongside the physical expansion of our facilities, Renard’s Cheese has also made significant investments in improving its environmental sustainability and operational efficiency. We recently completed the installation of a new water storage tank, which allows us to store up to six months’ worth of wastewater that is generated during the cheesemaking process. This enables Renard’s to apply the water to nearby farmlands when the conditions are optimal, reducing the need for daily hauling and ensuring a more sustainable water management approach.
The third phase:
A transformative 50,000 square-foot facility
The centerpiece of Renard’s expansion strategy is the construction of a brand-new 50,000-square-foot production facility along Highway S in Algoma.
Streamlining the cheese curd operation: Enhancing efficiency and capacity
One of the standout products in Renard’s portfolio is our cheese curds, which have become a beloved staple in the local community and a popular attraction for tourists. Currently, we produce an impressive 1.5 million pounds of squeaky and breaded cheese curds annually, with demand often outpacing our production capacity.
Embracing Tradition and Innovation: Our Approach to Cheesemaking
At the heart of Renard’s Cheese lies a steadfast commitment to traditional cheesemaking methods, which have been passed down through generations of the Renard family. This dedication to time-honored techniques is evident in our company’s approach to aging and flavoring our cheeses, a process that requires patience, meticulous attention to detail, and a deep understanding of the science behind cheese maturation.
While Renard’s embraces tradition, we also recognize the importance of innovation in the constantly evolving cheese industry. The addition of a new trial vat in the existing plant has allowed our team to experiment with new recipes and flavor profiles, such as the development of our acclaimed New World Cheddar, which required extensive testing and refinement to achieve the desired taste and texture.
Expanding the cheese aging and storage capacity
As Renard’s Cheese continues to grow, we have recognized the need to expand our aging and storage facilities to accommodate our expanding product line and increased production volumes. The new cheese plant will feature a dedicated aging room equipped with the necessary infrastructure to properly age our artisanal cheeses, ensuring that each wheel or block reaches its full flavor potential.
Additionally, the expanded storage facilities will enable Renard’s to maintain a larger inventory of aged cheeses, allowing us to meet the growing demand for long-matured offerings, such as the 15-year-old Cheddar that has become a signature of the Renard’s brand.
Fostering a culture of continuous improvement
At the core of Renard’s Cheese’s success is a steadfast commitment to continuous improvement, both in terms of product quality and operational efficiency. The company’s leadership team, led by Chris and Ann Renard, has instilled a culture of innovation and adaptability, encouraging their dedicated workforce to embrace new technologies, streamline processes, and constantly strive for excellence.
This mindset has been instrumental in Renard’s ability to navigate the changing landscape of the cheese industry, anticipating and responding to evolving consumer preferences, market trends, and industry regulations. By fostering a collaborative environment that empowers employees to contribute their ideas and expertise, we have positioned ourselves as a forward-thinking industry leader poised for continued growth and success.
Addressing demand and supporting local farmers
The driving force behind Renard’s ambitious expansion plans is the overwhelming demand for our products. We currently have a waiting list of over 40 smaller farms that are eager to supply their milk to Renard’s, recognizing our commitment to quality and the positive impact on the local agricultural community.
With the increased production capacity, Renard’s will be able to accommodate these farmers, providing them with a reliable outlet for their milk and contributing to the overall economic well-being of the region.
positioning for long-term sustainability
With the completion of the multi-phase expansion project, Renard’s Cheese will be poised to solidify its position as a leading player in the regional and national cheese markets. The increased production capacity, enhanced efficiency, and improved working conditions for employees will not only bolster the bottom line but also contribute to our long-term sustainability. As Renard’s continues to grow, we remain committed to our core values of quality, innovation, and community engagement, ensuring that our legacy will endure for generations to come.
Embracing the future with confidence
As Renard’s Cheese embarks on this transformative journey, the company is filled with a palpable sense of excitement and optimism. The Renard family, along with our dedicated team of cheesemakers and support staff, are eager to see their vision come to life, knowing that this expansion will not only benefit the business but also the local farming community and the legions of loyal Renard’s Cheese enthusiasts who have supported the brand throughout its storied history.
You might have noticed that the name Cloverleaf is pretty common at Renard’s Artisan Cheese. We’ve got Cloverleaf oils and balsamic vinegars, our homemade fudge is branded as Cloverleaf, and don’t forget our Cloverleaf Reserve cheese (a delectable blend of cheddar and gruyere). Our own Melt Bistro even serves a delicious Cloverleaf Club sandwich (yum!). Have you ever wondered why we’re so fond of the name? The answer is because it’s a nod to our past. Keep reading on to learn some fun facts about this connection.
If you’ve ever been to our Sturgeon Bay store, you might have noticed the white building right next door to the east. Long ago that building used to be Cloverleaf Cheese Factory. It was named after the road that runs just east of it, Cloverleaf Road. Before modern technology came along, it was common to refer to a business by its location. You’ll notice that our factory, Rosewood Dairy, is located along County S and (drum roll, please)… Rosewood Road!
In 1966 Gary Renard bought Cloverleaf Cheese Factory. Gary was the son of our founder Howard Renard, who had purchased Rosewood Dairy in 1961. Gary had quite the work ethic. He purchased the cheese factory 3 weeks prior to his high school graduation! Gary ran Cloverleaf Dairy (what is now the Sturgeon Bay location) while Howard ran Rosewood Dairy (what is now the Algoma location). At that time, neither location included a retail store.
The first Renard’s Cheese retail store opened to customers in 1975. It was located inside of Cloverleaf Dairy, that white building next to our current store. The door on the far side of the building was the store entrance, and the whole store was probably less than 1000 square feet. After customers made their selections, each block of cheese was cut to size. Fresh cheese curds were scooped out of the bin so customers could indulge themselves right away. Sometimes our customers still talk about memories of “the old store.” That building is now used as our Production facility, where our handcrafted cheeses are cut to size and sealed, ready to be shipped and sold around the globe.
When Chris and Ann Renard took full ownership of the company in 2012, they built a brand new, larger retail building that also included corporate offices, shipping/receiving, and a deli (now called Melt Bistro). If you’ve visited us in the last 10 years, you’ve seen the tremendous growth. While we’re excited to see what the future brings, the Cloverleaf name tips our hat to our incredible beginnings!
Door County is an enchanting destination, capturing the hearts of visitors from around the world. But did you know that Destination Door County is the organization responsible for promoting our area and all that it offers? In collaboration with Geiger & Associates Public Relations, small groups of journalists are brought together from around the U.S. throughout the year. They’re accompanied on a variety of inspiring itineraries showcasing the best of Door County. The journalists are free to write about whatever piques their interest along the way.
Sometimes the journalists visit us at Renard’s Artisan Cheese, and the groups get to engage with dedicated team members who are highly knowledgeable about our history, our cheeses, and what makes our company so special. The tours give them a chance to explore our store and to indulge in some scrumptious menu items from our deli, Melt Bistro.
Since our blog readers typically delight in all things Door County, we thought you would enjoy perusing articles about our favorite local places. You’re sure to find inspiration for your next visit, and maybe you’ll even find some new destinations to add to your list for your next visit. See you soon!
Everyone knows the nursery rhyme that starts with Little Miss Muffet sat on a tuffet, eating her curds and whey. If you’re reading this blog, you probably know what curds are, but have you ever wondered, “What is whey, anyway?”
Whey is the watery substance left over from the process of making cheese. Sometimes bags of fresh cheese curds might have a little “juice” in the bottom of the bag, and that would be whey. While most people don’t think twice about it, drinking whey actually has quite a few health benefits. Those benefits include:
~ It’s a great source of high-quality protein, easily absorbed and utilized by your body ~ It’s high in essential amino acids which help build muscles and increase strength ~ It’s ideal for post-workout replenishment ~ It’s loaded with immunoglobulins and probiotics to promote a healthy immune system ~ It’s high in calcium which benefits your bones ~ It’s thought to alleviate some deficiencies that occur with diabetes, aging & other health problems. ~ It’s conducive to weight loss and reducing cholesterol levels ~ It’s easily digestible and contains no fat ~ In powder form, whey is the main ingredient in baby formulas and protein drinks
Have you ever picked up a piece of aged cheese, and noticed that it looks like it has specks of salt on it? Don’t write it off. Those are cheese crystals and they taste divine! Read on to learn, and impress your friends the next time you get together and eat cheese.
The first thing to know about crystals is that they are not mold or yeast
Secondly, cheese that is crystallized is entirely safe to eat. Some people actually prefer crystals!
Lastly, crystals are a sure sign of an aged cheese.
What causes crystals?
Cheese crystals are formed over time by the breakdown of fats and proteins. Fats and proteins bond together in chains when cheese is formed. As the cheese ages, the protein detaches from the fat, leaving behind small crunchy crystals that you see.
Are all crystals the same?
There are two different types of crystals: Calcium Lactate and Tyrosine.
Calcium Lactate forms on both the inside and outside of cheeses. Typically found in moist, aged cheeses such as Cheddar, Colby, Parmesan and Gouda. This type of crystal is softer, paler and more common. When good bacteria in the cheese break lactose down into lactic acid, this lactic acid combines with calcium to form Calcium Lactate Crystals. These crystals are made from calcium lactate salts that precipitate out of the milk as it’s turned into curds.
Tyrosine crystals only form on the interior of cheese. They are firmer, bigger and brighter white than Calcium Lactate. They consist of the same proteins found in milk. This type of crystal is found in dry, mature cheeses such as Swiss and Romano.
What do crystals taste like?
Crystals add a crunchy texture, similar to sea salt, and contribute a hearty and complex flavor.
I’m intrigued and want to try crystallized cheese. What should I buy?
Since it takes years to form crystals, your surest bet will be our 15-year cheddar. Typically, crystals can be seen starting around 7 years on cheddar, but it will vary by each piece. Some of our other aged cheddars that would possibly have crystals would be our 7-year, 9-year and 10-year cheddar. Next time you’re browsing at the store and you spot crystallized cheese, take a chance and try it. You might get hooked on these crunchy tidbits!
Renard’s Cheese is known for our outstanding artisan cheese, but did you know that we also make our own gourmet fudge? Yes, we do, and it is AMAZING! But it gets even better… when you visit either location of Renard’s Cheese, you can sample our fudge for yourself. We typically offer 10-15 flavors, and you can taste as many as you’d like. Side note: tasting more flavors only makes the decision about which flavor to buy even more complicated, but I know that you’re up for that challenge!
How long does fudge stay fresh?
Our fudge has a long shelf life, so it makes an ideal gift for your house-sitter, neighbors, friends and family. It can be stored at room temperature for up to 45 days. We recommend storing it in an airtight container someplace where it won’t be exposed to direct sunlight. And did you know that our fudge can be frozen for up to 1 year? Think about it, you can stock up for future gatherings or celebrations and enjoy a little piece of Door County flavor for months to come! Not visiting our stores soon? You can order online! We ship within the United States, year ’round.
Learn all about our cheese and the local milk that we use to make our cheese.
Where does Rosewood Dairy (Renard’s Cheese) get our milk from? All of the milk used to make our cheeses comes from small, local Door and Kewaunee County family farms. Many of these farms are second and third generation, and have been with Renard’s Cheese since 1961 . What type of cows do you get the milk from? 90-95% of our milk comes from Holstein cows and the rest of the milk is from Guernsey or Jersey cows. Are the cows grass fed? The cows are grass fed as the Wisconsin climate allows. They’re also fed a mixture of wheat and grains to enable them to produce the highest quality milk. Is the milk hormone-free? The farms that we get our milk from certify that their milk is free from genetically engineered hormones. Once at our factory, it is tested to confirm that it is free of antibiotics and to ensure it achieves the high-level of quality that we demand. How much milk does it take to make one pound of cheese? You may be surprised and the answer might even help justify spending a little more for our handcrafted cheeses. Each pound of cheese requires 10 pounds (or about 5 quarts) of cow’s milk. That’s a lot of milk!! What kinds of cultures does Renard’s Cheese use when making cheese? The first stage in making cheese is to ripen the milk. During the ripening process, lactose is converted into lactic acid. Cheese makers use starter cultures to control this ripening process. We use both thermophilic and mesophilic cultures. Which culture we use depends on the type of cheese we are making. Mesophilic is a non-heat loving culture, and is used for making cheeses that are not heated to more than 102 degrees. This is the most common and is used to make 90% of the varieties of cheeses. Some of these cheeses include soft cheese, blue cheese, feta, farmers, Colby, cheddar, brie and others. Thermophilic is a heat loving culture and is used to make cheeses that can be heated to 130 degrees. It is used in most Italian cheeses, such as parmesan, provolone, mozzarella, Swiss, Monterey jack, etc. What makes the cheese yellow? Is there dye in your cheese? We do not use any chemical dyes. Our coloring comes from annatto, which is a food coloring derived from the seeds of achiote tree. The achiote tree is native to tropical regions from Mexico to Brazil. Annatto is often used to impart a yellow or orange color to foods.
Imagine that you’re on vacation in Door County. You stop and taste the deliciousness that Renard’s Artisan Cheese offers. You find so many fabulous flavors that you can’t wait to take a bunch of it home to share with your friends and family, and some for yourself as well! But then you realize that you don’t know how to get all of this glorious cheese home without it spoiling. Don’t worry, we’re here to help! Most cheeses are pretty low-maintenance, and we’re going to walk you through your options for getting it home.
Just because you’re flying doesn’t mean that you can’t take loads of cheese home with you. Of course it helps to come prepared…Some of our customers bring in a suitcase each summer for us to stock up with their favorite cheeses!
Flying with cheese
Let’s start with what the TSA has to say… ~ Blocks of cheese, shredded cheese and cheese curds can go in either your carry-on luggage or your checked baggage, whichever works better for you. The great news is that you can bring as much cheese as you can fit in your bags! Trust us when we say that the Green Bay airport TSA agents will not be surprised. ~ Spreads and Dips, or as the TSA refers to them as “creamy cheeses” can ONLY go in checked luggage, so plan ahead to avoid disappointment. There is no quantity limit, but it’s recommended to pack them with ice packs to keep them cool. For your convenience, Renard’s Artisan Cheese sells ice packs that are already frozen and very reasonably priced. If the spreads are completely frozen they may be allowed in your carry-on bags. However, with the long delays involved with flying these days, this is not recommended. ~ Ice packs in your carry-on luggage must be completely frozen, or else they are considered liquid and may not be allowed on the plane. This rule does not apply to ice packs in bags that are checked. ~ If you are traveling internationally, verify the rules of your destination. Some places do not allow dairy products to be brought into their country. ~ During your travels, be aware that the TSA agents may need to inspect your cheeses, at their discretion.
Please note that the TSA has the ultimate authority to refuse and/or confiscate items, and this blog is no guarantee that your items will be allowed on the plane, as circumstances may vary.
Car travel with cheese
Ideally you’ll be able to keep your cheeses cool by storing them in your cooler, or perhaps a refrigerator at your hotel or rental. Spreads and shredded cheeses are a priority when it comes to keeping them cool, as spoilage can set in quicker with the softer varieties of cheese.
No room in your cooler for all your favorite cheeses? No problem! For your convenience we sell small and large pre-chilled hot/cold bags, and ice gel packs that are already frozen. We also sell 7# bags of ice cubes, in case you need to top off your cooler. If you’re planning ahead, you can bring your own hot/cold bag from home. Door County offers lots of opportunities to utilize it throughout your vacation!
Only driving for a few hours? Block cheeses that are sealed in their original packaging will be okay at room temperature during your trip. Keep them in the main part of the vehicle, where the air conditioning is running, not in the trunk.
Bonus: cheese curd tip
If you will be eating your cheese curds within 24 hours of purchasing them, do NOT refrigerate them. Cold curds don’t squeak, and because they are so fresh (we make them every day!) they will be absolutely fine at room temperature. Cheese curds should be refrigerated when they are older than 24 hours old, though they taste best if they are brought up to room temperature or slightly warmed before eating them.
General travel tips for cheese
~ Pack your cheese curds in a ziploc baggie, or a tied up plastic shopping bag. Whey can leak out of the original cheese curd packaging and make a mess. ~ Instead of buying larger blocks of cheese, buy multiple 1/2# blocks. That way you’ll only be opening the cheese you’ll be using soon, and the rest will remain sealed and fresh for a long time. ~ If you have any questions, our store associates are very knowledgeable and would be glad to help you out.
Still couldn’t get all the cheese you wanted? Order online 24/7 on our website. We ship year-round to anywhere in the United States, including Alaska and Hawaii. We ship cheeses, wines, sweets, and various other local goodies so that you can have a taste of Door County whenever the mood strikes.
Don’t forget- next time you’re in Door County, stop at Renard’s Artisan Cheese and stock up! Your friends and family will thank you!
