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!

Chocolate Cheese Fudge Banana Cream Pie


1 (9 inch) graham cracker crust pie shell
8 tbsp cream cheese, softened
1 1/2 cups cold milk, plus 2 tbsp
1 package (3.4 oz) instant vanilla pudding
8 oz Renards Chocolate Cheese Fudge
2 bananas
Whip Cream Topping


Beat cream cheese in electric mixer until light and fluffy. Add milk and mix until creamy and lump free.  Add vanilla pudding adn beat on lowest speed for 2 minutes.
Slice Renard’s Chocolate Cheese Fudge and both bananas.  Place the Chocolate Cheese Fudge in a single layer on bottom of the graham cracker crust.  Layer banana slices on top the Chocolate Cheese Fudge.  Pour pudding mixture over bananas.  Refrigerate for 1 hour.
Top with whip cream and serve.

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