by Melissa Reiss, Purchasing Assistant
Deer Creek Cheese
This collection of handmade artisan cheeses from Sheboygan, Wisconsin, is known for whimsical labels, unique stories, and creative flavors. At Willy Street Co-op, you can find The Rattlesnake, a young Cheddar amped with habañero peppers and tequila; The Robin, a traditional Wisconsin Colby; The Doe, a mild and milky Cheddar speckled with Madagascar bourbon vanilla; and The Blue Jay, a quintuple crème blue cheese infused with mulled juniper berries.
The Deer Creek family is not made up of cheesemakers, but rather “cheese hotrodders.” They start with an inspiration, like blending the best flavor attributes from Cheddars around the world into one cheese, or creating a cheese based on their favorite vanilla bean ice cream. They take this inspiration and experiment with different flavors, cultures, and affinage techniques. Working with some of the very best cheesemakers in Wisconsin, they craft vat after vat, tweaking and perfecting the recipe until they think the cheese is beyond comparison.
Blue Jay Dressing
Try out this recipe for blue cheese dressing using Deer Creek’s The Blue Jay! For an easy yet elegant end-of-summer treat, top some gorgeous heirloom tomato slices with this tasty dressing and some crumbled bacon.
A couple other ways to enjoy Blue Jay Dressing are on top of a grilled steak salad or as a delicious dip for fresh veggies!
4 oz. of The Blue Jay, crumbled
1/4 c. sour cream
3 Tbs. olive oil
1 Tbs. red wine vinegar
1-3 Tbs. milk
Directions: Gently whisk together the blue cheese, sour cream, olive oil, and vinegar. Add enough milk to thin to desired consistency. The blue cheese dressing can be made up to four days in advance. Cover and refrigerate.
Cabo Corn Dip featuring The Robin and The Rattlesnake
Turn up the heat with our spicy Cabo Corn Dip. The unique blend of sweet corn, fiery Habaneros, and buttery cheese makes this fun party dip wildly addictive!
2 c. The Robin, shredded
1 c. The Rattlesnake, shredded
2 c. fresh or frozen corn, cooked and cooled
1/4 c. onion, finely chopped
1 c. sour cream
1/2 c. mayonnaise
tortilla chips
Directions: Cook corn until tender. Let cool. Toss the cooled corn with the shredded cheese. Add in the chopped onion.
Add the sour cream and the mayonnaise, mixing thoroughly. Serve with tortilla chips right away, or store covered in the refrigerator for up to three days.
Renard’s Cheese
Renard’s cheese was established in 1961 in Door County, Wisconsin. A family-owned business on its third generation of cheesemakers is owned by Chris and Ann Renard. In 2014, Chris Renard earned his Master Cheesemaker Certification—a nationally accredited title. The Renard’s recipe has remained the same and it committed to continuing the longstanding tradition of perfectly blended, handcrafted, gourmet cheese. Their handcrafted specialty cheeses include Cheddar, Colby, Farmers, Muenster, Brick, Marble, Monterey Jack, Mozzarella String, Smoked String, and more than fifty infused flavor varieties. Their precise art of cheesemaking has awarded Renard’s not only a reputation of great standards but also a product that they are proud to put their name on.
Ham, Cracked Black Peppercorn Cheddar & Egg Sandwich
1 bagel
1 Tbs. butter
1 egg
1 slice Renard’s Cracked Black
Peppercorn Cheddar
1 ham steak
Directions: Toast bagel and set aside. Melt butter in a large skillet. Crack an egg into the heated pan and cook to your desired liking. Place the cooked egg on the toasted bagel and add a slice of Renard’s Cracked Black Peppercorn Cheddar. Cover to keep warm. In the same pan over medium heat, cook ham steak until browned on each side. Transfer the cooked ham to the sandwich. Top with the other half of the bagel and slice in half. A great way to start or finish your day!