New World Cheddar

Award-winning:  2nd Place Award Winner in the Sweet Cheddar Category at the 2022 American Cheese Society

In 2020, our Master Cheesemaker created a cheddar with delectable qualities similar to those found in an Old World Cheddar. We thought that an unprecedented year merited an unprecedented variety of cheddar, so we deemed it New World Cheddar. The rich, robust buttery flavor with subtle sweet notes make it perfect for snacking, adding to your favorite recipe, or using on a charcuterie tray. Try it as a table or dessert cheese.

Pairings:

• Spices: Rosemary, truffle, tarragon, thyme, sage, caraway
• Nuts: Macadamia nuts, chestnuts, almonds, walnuts, hazelnuts, pistachios
• Fruits & Veggies: Strawberries, blueberries, grapes, dates, acorn squash, potatoes, asparagus, broccolini, spring lettuce arugula
• Others: Chocolate, dried fruits, honey, rye whiskey, bourbon, pinot noir, chardonnay

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.

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