Spend your Saturday on the farm with wine sampling, handcrafted spirits, and behind-the-scenes distillery tours. Sip, explore, and stay awhile—this is a weekend worth slowing down for.

Come Work With Us at Redhead Creamery Let’s be honest—finding a truly good job in a rural area isn’t always easy. The kind where you can build skills, be part of a team, and actually enjoy what you do? Even harder. That’s what we’re working to create at Redhead Creamery. We’re a family-run, farmstead creamery crafting high-quality dairy products using milk from our own herd at Jer-Lindy Farms. Everything we do is hands-on, intentional, and rooted in agriculture—but that doesn’t mean it’s old-fashioned. This is a place where tradition meets creativity, and where rural work can be dynamic, skilled, and...

This Saturday, we’re serving up one of our favorite kinds of comfort food in the best possible way—grilled cheese flights! At Redhead Creamery, we believe grilled cheese should never be boring. So instead of just one sandwich, you’ll get a lineup of melty, golden, crispy perfection—each one made with our cheeses and built to show off just how fun grilled cheese can be. Think of it as a tasting adventure… but warm, gooey, and slightly life-changing. And yes, the flights are generous. In fact, they’ll be about double the size of what you see on the plate in front of...

We’re hosting a free tasting this Saturday, March 28th from 11–3, featuring Redhead Creamery Spirits and Jomas Hill Vineyard. Stop by to sample locally crafted wine and whey spirits, meet the makers, and enjoy a relaxed afternoon at the creamery.

We headed to Fargo for Melted: A Cheese Rave at Brewhalla, where dozens of meat and cheese vendors, a packed dance floor, and thousands of bites of cheese made for a night to remember—complete with a “cheese rescue” station for the truly dedicated.

Celebrate St. Patrick’s Day the cheesy way! In this week’s Cheese Lovers Newsletter, we’re sharing festive cheeses, farm updates, and ways to enjoy a little extra luck with Redhead Creamery.

At Redhead Creamery, we’re celebrating the amazing Minnesota makers who help fill our shelves with thoughtfully crafted, local products. From small-batch foods to artisan goods, this newsletter highlights the favorite Minnesota-made brands available both in our cheese shop and online — making it easy to discover and support the talented producers we’re proud to stand beside.

Little Lucy Bleu is back! Blue cheese is made by adding specific cultures of mold, typically Penicillium roqueforti, to milk during the cheese-making process. The milk is curdled using rennet, then the curds are cut and drained of whey. The curds are placed into molds to form the cheese, and small holes are punched throughout to allow oxygen to reach the interior. This oxygen exposure encourages the mold to grow, creating the characteristic blue veins. The cheese is then aged for several weeks to develop its distinct flavor and texture. What was once an experimental cheese has become an old...

Discover the story behind Dayton Bourbon on our distillery tours this Saturday. From Minnesota rivers and historic waterways to sustainable farming practices, this bourbon tells a deeper story of place, water, and land—rooted where Dayton meets the Mississippi River.

In this Taste Buds feature, FOX 9’s Stephanie Hansen highlights Minnesota-made artisan cheese and DIY charcuterie board inspiration, starting with a visit to Redhead Creamery in Brooten. Owner Alise Sjostrum walks through her family’s craft cheesemaking process, including how Little Lucy Brie is made, before charcuterie pro @theboardloon shares her go-to steps for building an impressive board at home