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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!

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!

Caprese Pizza


3 medium Roma tomatoes, sliced
1 12 inch pre-baked pizza crust
8 ounces fresh Mozzarella cheese, sliced
12 to 14 leaves of fresh basil, julienned
1/4 cup pine nuts
1 tablespoon garlic flavored olive oil


Preheat oven to 450° F.
Place the pizza crust on a pizza pan or a large baking sheet.  Arrange the tomato slices on the crust.  Arrange the cheese slices on the tomatoes. Sprinkle the basil over the cheese. Sprinkle the pine nuts over the top.  Drizzle garlic oil over the top. Bake for 7 to 9 minutes or until the crust is lightly browned and the cheese is melted

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