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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!

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 Potato Salad With Renard’s Cheddar Cheese


2 pounds red potatoes, washed
2 tbsp canola oil
4 tsp kosher salt, divided
8 oz. smoked bacon, diced and cooked
1 cup sour cream
4 green onion, sliced thin
2 cups Renard’s Cheese Shredded Cheddar
1 tsp fresh cracked black pepper


Preheat oven to 350°F. Place the red potatoes, canola oil and salt in a large zip lock bag. Shake bag to thoroughly coat potatoes. Place potatoes on a rimmed baking sheet and bake until tender (approx. 25 min). Dice bacon and fry until crisp. Drain on paper towel and set aside.
When potatoes are baked and cool enough to touch, quarter them and place in large mixing bowl. Add bacon (setting aside 1/3 cup), sour cream, green onions and Renard’s Shredded Cheddar Cheese. Season with salt and pepper and mix carefully so the potatoes do not mash and stay in large chunks. Top with remaining bacon and serve warm.


Taco Pie with Renard’s Salsa Cheddar


1 lb. Renard’s Cheese Salsa Cheddar (shredded)
1 lb. ground beef
1/2 cup diced onion
1 pack taco seasoning
1 small can diced green chilies
1 cup Bisquick
1 cup milk


In skillet brown ground beef and onion thoroughly, drain grease. Add taco seasoning and mix per directions on the taco seasoning package. Spray a 9 inch pie pan with cooking spray and put the ground beef mixture into pie pan. Spread the diced green chilies on top of the ground beef mixture.

In a mixing bowl, whisk the Bisquick and milk together until there are no more lumps. Pour Bisquick mixture on top of the ground beef and chilies in the pie pan.

Bake in preheated over at 425° for approximately 30 minutes or until golden brown. Remove from oven and spread shredded Renard’s Cheese Salsa Cheddar on top. Put back in oven for an additional 10 minutes or until the cheese is melted and begins to bubble.

Serve with tomato, black olives, onion, sour cream and any other taco toppings you enjoy!

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