Three cheeses from Renard’s

A producer of cheeses in the Door County area of Wisconsin for three generations, Renard’s Artisan Cheese has brought three new items to retailers at Private Label Week: Cloverleaf Reserve, a blend of cheddar and gruyere cheeses, Tuscan Rosemary Herb Cheddar, and Balsamic Caramelized Onion Cheddar. 

Renard’s, officially based in Sturgeon Bay, Wis., stocks product in retail stores and deli from Wisconsin to Dubai.

Master cheesemaker Chris Renard and the Renard’s Cheese team are proud to be part of Wisconsin’s long tradition and heritage of cheesemakers since 1961. He earned a “Master Cheesemaker Certification,” a nationally recognized title, in 2014, carrying forward the family recipes of his father and grandfather.

Renard’s latest cheese variations for private brands are:

Cloverleaf Reserve (Cheddar and Gruyere Blend — Retail price range is $6.49 to $12.99. The cheese is a blend of Renard’s award-winning bandaged style white cheddar with alpine style gruyere. Aged for a sharp and savory flavor, the cheese follows up with a delicate caramel nuttiness. The cheese is ideal fo an elegant charcuterie board and pairs well with Merlot wines.

Tuscan Rosemary Herb Cheddar — From  $4.49 to $8.99, the savory combination of Italian herbs blended with Renard’s Traditional Aged White Cheddar Cheese creates a bold sharp flavor. It goes well with Crostini crackers. 

Balsamic Caramelized Onion Cheddar — Retail price range is $4.49 to $8.99 A delectable blend of balsamic caramelized onion with Renard’s Traditional Cheddar Cheese delivers sweet notes at the beginning and finishes off with a sharp complex flavor. It is great to combine in a cheese tart recipe and pairs well with Chardonnay.