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Cheese-filled Meatballs

(serves 4-5)


½ pound Ground Beef
½ pound Pork
1 egg, lightly beaten
1 ½ tablespoons fresh rosemary leaves, minced
1 large clove garlic, minced
2/3 cup panko breadcrumbs
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon salt
¼ teaspoon coarsely ground pepper
10 cubes Renard’s Provolone Cheese, cut in about ½ inch squares
2 tablespoons canola or olive oil
4 cups homemade or prepared marinara or Italian tomato sauce
8 ounces spaghetti, cooked according to package directions
Additional cheese, shredded, for garnish Cooking


Preheat oven to 400 degrees.  Lightly mix ground beef, pork, egg, rosemary leaves, garlic, breadcrumbs, lemon zest, lemon juice, salt and pepper, using your hands. (over mixing produces a more dense meatball.) Divide mixture into 10 pieces. Insert cube of cheese in each, rounding and sealing the meat to enclose the cheese. Heat cooking oil in large oven-safe skillet and brown meatballs, in batches, if necessary, 8 – 10 minutes. Remove skillet from heat. Place meatballs in oven to fully cook, 8 to 10 minutes more. Serve with warm sauce and spaghetti. Sprinkle with shredded cheese!

On-the-Run Muffin Omelet


Makes 18 muffins

18 Slices of white bread
1 ¼ pounds (20 ounces) breakfast sausage, crumbled and cooked
12 eggs beaten
¼ cup milk
1 cup Mexican style salsa of your choice
½ cups Renard’s Aged Cheddar Cheese, shredded and divided


Preheat oven 350 degrees. Spray muffin pan(s) with cooking spray or place paper muffin liners in muffin pan(s). Flatten bread slices with rolling pin. Fold and mold bread to line muffin cups. Divide and sprinkle sausage onto bottom of cups. Blend eggs, milk, salsa, onions and ¾ cup cheddar. Fill each cup ¾ full with egg mixture. Sprinkle each cup with remaining cheese.

Bake 20 – 25 minutes or until muffins are puffy and cooked firm (knife inserted near center comes out clean). Serve immediately.

Caprese Pasta Salad


1 (12-ounce) package spiral, cooked, drained and cooled
1 cup grape tomatoes, halved
1 (8-ounce) Renard’s Mozzarella String Cheese, cut into 1 inch pieces.
1 bunch green onions, washed, thinly sliced
1 tablespoon garlic, minced
1/2 cup (1 bunch) fresh basil leaves, washed, thinly-sliced
1/4 cup olive oil
Salt and pepper to taste


In large bowl combine all ingredients and toss. Serve chilled.

Grilled Chicken Taco Salad with Seared Wisconsin Cheese Curds


For dressing:
2/3 cup sour cream
1 tablespoon chipotle chile in adobo sauce, minced
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

For chicken:
1 teaspoon cumin
1 teaspoon chili powder
3/4 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
4 boneless, skinless chicken breasts
Olive oil, for brushing grill

For salad:
1 tablespoon grapeseed or peanut oil
1 cup (3-4 ounces) Wisconsin Cheese Curds
6 cups romaine lettuce, chopped
1/3 cup cilantro, chopped
1 15-ounce can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup red onion, sliced
2/3 cup canned corn kernels, drained
3/4 cup tortilla chips, crumbled


To prepare dressing, combine sour cream, chipotle chile, cumin, chili powder, lime juice and salt in small bowl; whisk to combine.

Preheat grill. To prepare chicken, combine cumin, chili powder, garlic powder, salt and pepper in small bowl. Mix well to combine. Coat chicken breasts with seasoning mix on both sides. Brush grill with olive oil and grill chicken breasts until internal temperature is 165°F and chicken is no longer pink. Set chicken breasts aside, tented with foil to keep warm.

Heat grapeseed oil in medium nonstick frying pan over medium-high heat. Add Cheese Curds a few at a time and cook until brown and crisp on bottom, but not completely melted on top. When done, carefully remove curds from pan and set aside on plate. Repeat with remaining curds.

Just before serving, place lettuce, cilantro, black beans, tomatoes, red onion, and corn in large bowl. Toss with dressing. Divide among serving plates or bowls. Sprinkle with crushed tortilla chips, and top with sliced chicken breast and seared Cheese Curds.

Baked Pears with Renard’s Cheese


2 Pears
Renard’s Blue Cheese
Renard’s Cranberry Jalapeno Monterrey Jack


Cut the pears in half and remove the core. Place on slightly greased cookie sheet and bake in a pre-heated 350° oven for approximately 35 minutes, or until the pears are soft. Top the pears with Renard’s Blue Cheese and/or Renard’s Cranberry Jalapeno and place them back in the oven for 10 minutes or until the cheese is melted.

Serve immediately and enjoy!

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