Renard's Cloverleaf Reserve

Our Cloverleaf Reserve cheese is a delightful blend of two distinct cheeses, resulting in a cheese highlighting Cheddar and Gruyere’s best features. It is aged perfectly, creating a sharp, tangy cheddar combination with nutty and sweet notes and a slightly caramelized flavor. Its robust flavors and ease of melting make it a perfect choice for many recipes.

• Pairings and Complementary Flavors:

  Cocktails: Old Fashioned, Manhattan, Rob Roy, Dark and Stormy
  ~ Old Fashioned, with whiskey and a twist of orange, presents the bold flavors of the whiskey and aromatic bitters to elegantly complement the rich and nutty notes of the cheese.
  ~ A Manhattan with whiskey and sweet vermouth can harmonize with the cheese’s zesty flavors.
  ~ A Rob Roy’s smoky Scotch notes complement the cheese’s intricate flavors.
  ~ A Dark and Stormy, with dark rum, ginger beer, and lime juice, provides a refreshing and lively accompaniment to the cheddar and gruyere blended cheese.

  Wine: Cabernet Sauvignon, Malbec, Syrah, Chardonnay
  ~ A well-balanced Cabernet Sauvignon or Syrah has dark fruit flavors, firm tannins, and peppery notes that stand up to the robust cheese flavors and provide a flavorful pairing.
  ~ A medium to full-bodied Malbec, with soft tannins and fruity characteristics, enhances the cheese’s complexity of cheddar and gruyere flavors to create a harmonious pairing.
  ~ An oaky Chardonnay with its buttery characteristics will complement the creamy and nutty flavors within the cheese.

  Beer: Amber Ale, Brown Ale, Belgian Stout, IPA
  ~ The malt-forward caramel notes and toasty flavors in an Amber ale or Brown ale meld nicely with the cheeses’ robust and nutty notes.
  ~ A Belgian Stout with a strong malt backbone can provide a sharp contrast and balanced sweetness that complements the richness of the cheese.
  ~ IPA with a bold hoppy profile, slight bitterness, and citrus notes complements the cheese’s robust flavors.
  ~ Porter, with its notes of chocolate, coffee, and roasted malt, pairs magnificently with the complex and nutty characteristics of the cheese.

  Accompaniments: bread, crackers, cured meats, fruits, honey, fig jam, nuts, pickles
  ~ Rustic bread or lightly seasoned crackers can provide a neutral base and textural contrast.
  ~ Prosciutto or salami both add a savory and salty element that creates a delicate, savory pairing.
  ~ Fresh fruits provide a sweet juiciness that will add a refreshing balance, while dried fruits add concentrated sweetness and chewy texture that pair well with the cheese’s robust flavors. Honey or fig jam will enhance the taste of the cheese. ~ Almonds, walnuts, or pecans add earthy elements and a crunch that complements the creamy cheddar cheese.
  ~ Pickles or grainy mustard add tangy contrast while the acidity cuts through the rich and smooth flavors of the cheese.

  Suggested uses:

• In a gourmet grilled cheese, burger, sandwich, casserole, potato gratin, savory baked goods, cheese fondue, or to be the star of gourmet mac and cheese
• Shred it over eggs or use it in quiche to add depth and distinction to classic dishes

Renard's Artisan Cheese History

The Renard family tradition of handcrafting gourmet cheese in Door County, WI began in 1961. They are a family owned and operated business that is now on its third generation of cheesemakers. Chris and Ann Renard own Renard’s Cheese as well as Rosewood Dairy where all the cheese is produced.

Renard’s believes that when you start with a fresh quality product, you end up with a high-quality cheese. The secret to their award-winning cheese is sourcing milk from local Door and Kewaunee counties and producing it in small manually controlled batches. While their business has grown over the years, the recipe remains the same. They currently produce over 3,000,000 pounds of cheese a year.

The cheese selections include Cheddar, Colby, Farmers, Muenster, Brick, Marble, Monterey Jack, Mozzarella String, Smoked String and more than 50 flavor-infused specialty cheeses. variety of cheese selections include Cheddar, Colby, Farmers, Muenster, Brick, Marble, Monterey Jack, Mozzarella String, Smoked String, and more than 50 flavor-infused specialty cheeses. There is no waste in the cheesemaking process. The cream that is separated gets transported to a local dairy to be used for making butter. The whey is shipped to a whey processing plant where it is the main ingredient for a high-grade feed for farm animals.

In 2014, Chris Renard earned his Master Cheesemaker Certification – a nationally accredited title. Renard’s Cheese vows to stay true to their roots while maintaining great standards in crafting products that they are proud to put their name on.