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Category: Cheese

  • The Process

    Chris Renard graciously took us through the daily cheesemaking process that takes place at the Renard’s Cheese plant on County S. Chris and his wife Ann own and run the store on Highway 57, while his uncle Brian Renard lives above the County S plant and owns and runs the store next to the plant. […]

  • Len Villano, Jesse Johnson, goats

    New Kid on the Block: Door County Creamery

    T hree generations of goats greet Jesse Johnson with bawling entreaties for brunch as he arrives at the barn for the first of two daily feedings. “It’s second-cutting hay, which is usually the best cut of hay. It has alfalfa in it,” Johnson said as he spread two bales of the still-green hay in the […]

  • Len Villano, Gray family

    Fresh and Local at the Gray-Aire Dairy Farm

    Growing up on a farm is definitely not what it seems. It certainly has its perks, but when it comes down to the nitty-gritty it’s a lot of hard work and dedication. My name is Madalyn Gray, more commonly known as Maddy. It amazes me how much I have gained from growing up in this […]

  • Cheese by the Numbers

    3,000 Pounds of breaded cheese curds Renard’s sold every week in summer 2013 40 Percent of Renard’s cheese product sold as curds 90 Percent of Wisconsin’s milk that is made into cheese 33 Pounds of cheese the average American eats in a year 2.8 Billion pounds of cheese Wisconsin cheesemakers make every year 72 Pounds […]

  • Len Villano, Schoolhouse Artisan Cheese

    The Culture of Cheese: The Roots of Cheesemaking in the Door

    Wisconsin’s cheese culture runs as far back as the recipes used to turn fresh milk into wheels of soft chèvre or bricks of sharp cheddar. It is the industry that kept our grandfathers employed, it’s the food on our tables and it’s our heritage. Dairy farming first came to the state in the mid-1800s, and […]

  • Katie Sikora, cheese curds

    Cheese Curds: A Wisconsin Delicacy

    Born and raised in Wisconsin, I have eaten a fair amount of fried cheese in my 27 years. Working in restaurants in Door County over the course of many summers, I have also served a large number of cheese curds to folks visiting our beloved peninsula. So I have heard tourists ask the million-dollar question […]