Redhead Creamery Hiring Assistant Cheesemaker

Look­ing for a unique career change? Or maybe just a change of scenery… Red­head Cream­ery is hir­ing for an assis­tant cheese­maker. Please click here for a full job descrip­tion and desired qual­i­fi­ca­tions. Flex­i­ble hours. Pay is based on experience.

Can­di­dates should send a cover let­ter (include a detailed descrip­tion of inter­ests, skills, and expe­ri­ences), résumé, and the names, addresses, and phone num­bers of two references.

Ref­er­ences will be con­tacted only for those appli­cants judged most appro­pri­ate. Please sub­mit to: Alise Sjostrom: alise@redheadcreamery.com

CLOSING DATE: Review of appli­ca­tions will begin imme­di­ately and the posi­tion will remain open until filled. For fur­ther infor­ma­tion, please con­tact Alise Sjostrom at 320–346-2246 or alise@redheadcreamery.com


Redhead Creamery June Dairy Month Open House 2016

2nd Annual Open House Review at Redhead Creamery


It’s been two years of busi­ness for Red­head Cream­ery and we want to thank YOU for mak­ing that hap­pen. Our open house was a big hit and we look for­ward to mak­ing next year’s event even bet­ter. Be sure to mark June 24, 2017 on your cal­en­dars now — you won’t want to miss it.

Did you miss this year’s event? Here’s a quick photo recap of the day. Thank you to Brooks High Beer Bat­tered food truck for com­ing out and sport­ing some of the best deep fried cheese curds we’ve ever had — and to Jerry and the Strollers for pro­vid­ing the great music. Our friends, fam­ily and employ­ees helped make every­thing hap­pen, so thank you!

Slide Show Recap Link: Red­head Cream­ery Open House 2016

Our Governor likes what we’ve done with Water Quality

Farm­ing is an inde­pen­dent job. We get to choose how we man­age our land, our ani­mals, our time, and our money to a great extent. But, many peo­ple do not real­ize the rela­tion­ship we have work­ing both with and under gov­ern­ment regulations.

One such exam­ple is the Min­nesota Agri­cul­tural Water Qual­ity Con­trol Pro­gram (MAWQCP). This new ini­tia­tive came from Min­nesota Gov­er­nor Mark Day­ton in an effort to con­tinue improv­ing Minnesota’s water qual­ity. In just the first year, over 100 farms signed up with­out much effort, mean­ing that they were already using the best prac­tices as directed by the state and fed­eral gov­ern­ments. We believe hun­dreds more can qual­ify if they take the time to sign up, and we hope they do.

One agency we work with very closely, as we have for decades, is the USDA’s Nat­ural Resource Con­ser­va­tion Ser­vice. They work with farm­ers to main­tain, plan, and exceed best stan­dards in farm­ing. Of course, like many gov­ern­ment pro­grams some­times there are unique quirks that farm­ers don’t like as we try to place these national reg­u­la­tions on indi­vid­ual farms, but for us it has been a very pos­i­tive experience.

Last year, our local NRCS office approached us about join­ing the MAWQCP. Weeks later, we found out our prac­tices qual­i­fied us for the pro­gram. We got a nice $500 check, some assur­ance that we would be cov­ered under any small changes over the next decade, and signs des­ig­nat­ing our farm as using the industry’s lat­est and great­est prac­tices for water quality.

We will admit, that dairy farm­ers have a big advan­tage in this cat­e­gory. As farm­ers who uti­lize alfalfa – a per­ma­nent crop that can last for three to five years – we use less tillage and build bet­ter soil struc­ture over time. Our crop-only farm­ing neigh­bors can also meet the high stan­dards set by the MAWQCP, but we’ll hap­pily admit that alfalfa is a big boost, and right­fully so! We use our cows’ own manure to fer­til­ize a crop that we don’t need to till, which in turn comes to make feed for our cows. We do the same with our corn, in rota­tion with the alfalfa ground.

Our row crop farm­ing neigh­bors are not being incon­sid­er­ate. Rather, hay is just a spe­cial­ized crop with spe­cial­ized equip­ment. If you do not have a mar­ket it for it, it is dif­fi­cult to com­mit a field for three or more years when you already have the equip­ment you need for corn, soy­beans, and small grains (wheat, bar­ley, oats, canola, etc.) – they all share the same or sim­i­lar planters, tillage equip­ment, com­bines, and grain haul­ing wag­ons. Hay needs mower-conditioners, rakes, balers, and hayracks or other flat wag­ons to haul the bales in.

Last Decem­ber, Minnesota’s Com­mis­sioner of Agri­cul­ture, Dave Fred­er­ick­son, came to per­son­ally present us with the award (and taste some cheese). We’re proud to dis­play it both on our barn and in our cheese plant, as it’s great water that makes healthy cows, and healthy cows that makes great cheese!

Not Your Average Book Fair

2nd Annual Not Your Average Book Fair

It’s amaz­ing that we’re already host­ing some­thing for the sec­ond time. Time flies when you’re hav­ing a good time.

June Dairy Month is just around the cor­ner and we’ve put together another fun book fair with Jody from Usborne Books, for you and your chil­dren. So what hap­pens dur­ing a ‘Not Your Aver­age Book Fair’? We will be have a read­ing cor­ner every hour, on the hour in the cheese shop and chil­dren will have the oppor­tu­nity to go out­side and pet the ani­mals they were just learn­ing about. We plan to have a baby calf, goats, a sheep and some piglets. In the mean time, par­ents can look through and pur­chase books as well as sam­ple and pur­chase cheese. The event is free to attend and runs from 1:00pm — 4:00pm on June 16th at Red­head Cream­ery.

So put away the iPad and bring your chil­dren to see the ani­mals first hand!

Ques­tions? Just com­ment on this post below and we’ll get back to you right away. We can’t wait to get read­ing with you this summer!


Make the Perfect Grilled Cheese

Ever since I was a kid, I would dream about the per­fect grilled cheese sand­wich. I still remem­ber to this day — it was Dairy Days, a dairy cow show that hap­pens about the mid­dle of June in my county, our local radio host fol­lowed me around as I took my calf for a walk. He asked ‘what’s your favorite kind of cheese?’, I said — Muen­ster — it makes the best grilled cheese sand­wich! The guy had never heard of Muen­ster cheese at the time and I was around 12 years old, so he was com­pletely intrigued.

I still love Muen­ster cheese (both the Amer­i­can style and French Mun­ster. In fact, I make my own now!), but I’ve branched out to other cheeses. Another cru­cial note, I’ve also branched out to other breads.

What does it take to make the best grilled cheese sand­wich? It’s all based on pref­er­ence, but I have some point­ers that might guide you to that next ‘mhmm!’ moment.

Cheese Please!

A good melt­ing cheese is key here. Gouda and a nat­u­rally aged Ched­dar are not the best melt­ing cheeses. If you insist on hav­ing either vari­ety in your sand­wich, give them a good run through the cheese grater. Grated cheese melts faster.

Vari­ety is also impor­tant. Why go with just one cheese when more is obvi­ously bet­ter? Grate some good Parme­san or Asi­ago into that cheese mix­ture. You won’t regret it (if you do, try some­thing new next time)!

What are good melt­ing cheeses?

Mon­terey Jack
Moz­zarella (fresh and part-skim)
Semi-soft cheeses such as Bent River camem­bert or Lit­tle Lucy brie
Gar­lic Ched­dar by Red­head Cream­ery (*ahem…)


White sand­wich bread is a thing of the past. Sorry. Pick up some focac­cia bread or a French loaf from your bak­ery. Brioche is another great option. If you’re want­ing to cre­ate a sweet grilled cheese, use a cin­na­mon or apple strudel bread. You can use as thick of slices as you want, but be care­ful — the thicker the slice, the longer it will take for your cheese to melt. Sweet breads will give a ‘burned’ look much faster than any other bread, so be sure to grill at a lower heat.


This is where it starts to get fun. My ulti­mate favorite is a stinky, semi-soft cheese with some fig jam on a cin­na­mon raisin bread. *wip­ing off drool*

Bacon is always a good extra for grilled cheese. Sweeten it up by mak­ing can­died bacon (baked bacon that’s smoth­ered in brown sugar and a lit­tle cayenne pep­per). Throw in some sliced or shred­ded apple or pear and top it off with some sort of jam or chutney.

Mix it up. You’ll be sur­prised at what tastes good together and your friends or fam­ily will be more than happy to taste test!

The but­ter.

I no longer spread the but­ter on the bread slices before I grill my sand­wich. Why? Well, it’s sloppy. I end up for­get­ting that I’ve but­tered one side and set it on the counter top. I now have a greasy mess to clean up. I hate messes.

I spread some but­ter right on my grid­dle or cast iron fry pan and set my sand­wich right on top of that melted but­ter. As soon as one side is done, I drop in some addi­tional but­ter and flip the sand­wich around. You’ll use less but­ter (I know, I’m sup­posed to be encour­ag­ing more dairy con­sump­tion here — mod­er­a­tion), but you’ll also get a more even brown­ing on your sandwich.

That melt.

Ever grill up a grilled cheese, get it on your plate, take a bite and find out it’s still cold inside? It’s the worst! There’s a few tricks to fix this dilemma. One option is to turn your oven on to 200 degrees before mak­ing your sandwich(es). Once the grilled cheese is done grilling, toss it on a pan in the oven for a few min­utes and that cheese will melt right up for you.

Another option is to grill your sand­wich at a lower heat and use the pan lid. If using a lid, remem­ber to check on your sand­wich every now and then. It would be depress­ing to find out that it’s burned. As I men­tioned ear­lier, you can also grate your cheese in order to decrease melt time.

What­ever you end up doing, don’t give up and don’t be intim­i­dated. I never make the same grilled cheese sand­wich, unless I’m prac­tic­ing for a blog post or recipe con­test. It’s the per­fect quick lunch or sup­per that has end­less opportunities.

Happy Grilled Cheese Month!