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!

Little Lucy Loves National Grilled Cheese Day

Hey — guess what? It’s National Grilled Cheese month. Maybe one of my favorite food-entitled months of the year. Because really, who can resist a grilled cheese sand­wich? Even if it’s sim­ply the tra­di­tional Amer­i­can cheese slices between two white pieces of bread. The gooey-ness. It’s irresistible.
Well — I’ve maybe crossed the line, but it’s also Peanut But­ter & Jelly day.
‘Thank you’ to who­ever cre­ated these two, very spe­cial occa­sions in one month.
You can use your favorite ‘sweet-friendly’ cheese, but we’ll be using our Lit­tle Lucy Brie here. [what else could you use? blue cheese, mas­car­pone, gouda, etc].
Sim­ply layer your favorite peanut but­ter, jelly and cheese and grill until crisp. [I used smooth peanut but­ter and straw­berry preserves]
Take a big bite…
…and chug a glass of milk,
because you  may have cre­ated one of your new favorite grilled peanut but­ter and cheese sandwiches.

Jer-Lindy Farms Seeking Herdsperson

Jer-Lindy Farms is look­ing for a full time herdsper­son. Please see below for full job description:

Dairy Herd Man­ager position

Jer-Lindy Farms, Jerry and Linda Jen­nis­sen, Brooten, Minn.

POSITION: Jer-Lindy Farms invites appli­ca­tions for a full-time Dairy Herd Manager.

Jer-Lindy Farms is a pro­gres­sive, award-winning 200-cow dairy rais­ing mainly Reg­is­tered Hol­stein with a few Reg­is­tered Brown Swiss cat­tle. The farm also cares for their young stock and dry cows, total­ing approx­i­mately 350 head on-site. 250 acres of adja­cent crop­land is uti­lized for forages.

The farm is the home of Red­head Cream­ery, a new ven­ture that will uti­lize the farms milk to cre­ate arti­san cheeses and serve as an agri-tourism destination.

Jer-Lindy Farms was the 2002 recip­i­ent of Stearns County Farm Fam­ily of the Year, 2003 Min­nesota Milk Pro­ducer of the Year, and 2005 MN Depart­ment of Ag. Good Neigh­bor Award.

RESPONSIBILITIES: The Dairy Herd Man­ager will pri­mar­ily be expected to aid in dairy oper­a­tions from 4 a.m. to 2 p.m., includ­ing milk­ing, clean­ing, feed­ing, breed­ing, bed­ding, calv­ing assis­tance, and all other herd health issues. The posi­tion may also include occa­sional field work and minor equipment

Part– or full-time oppor­tu­ni­ties may exist for the candidate’s fam­ily mem­bers with Jer-Lindy Farms or Red­head Cream­ery depend­ing on qualifications.

Poten­tial for advance­ment within the com­pany exists, through both finan­cial and pro­fes­sional oppor­tu­ni­ties, but will be tai­lored to the individual.

Note: This job descrip­tion is not intended to be all-inclusive. Can­di­date may per­form other related duties as nego­ti­ated to meet the ongo­ing needs of the farm and the inter­ests of the candidate.


• Associate’s degree in Dairy or Ani­mal Sci­ence or equiv­a­lent expe­ri­ence
• Demon­strated expe­ri­ence work­ing with cat­tle at the pro­duc­tion level
• Evi­dence of effec­tive oral and writ­ten com­mu­ni­ca­tion skills
• Will­ing­ness to learn and take on new tasks
• Detail-oriented per­son
• Abil­ity to work alone and with a team to carry out the stan­dard pro­to­cols of the farm
• Abil­ity to lift and carry 50 pounds
• Expe­ri­ence admin­is­ter­ing health treat­ments to cattle

APPLICATION: 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: Jerry and Linda Jen­nis­sen:

CLOSING DATE: Review of appli­ca­tions will begin imme­di­ately and the posi­tion will remain open until filled. For fur­ther infor­ma­tion, please con­tact Jerry Jen­nis­sen at (320) 290‑8520 (cell) or

Redhead Creamery Garlic Cheddar Needs a Name

Redhead Creamery Garlic CheddarFor those of you who have vis­ited the Red­head Cream­ery cheese shop or our booth at a farm­ers mar­ket, you’ve likely tried our gar­lic ched­dar. Well, it’s become pop­u­lar enough, that we need to come up with a name!

That’s where you come in. Com­ment below with a new name for our gar­lic ched­dar. If yours gets cho­sen, you just might get some gar­lic ched­dar sent your way. Ok, yes, yes you will get some gar­lic ched­dar sent your way. Who are we kidding?

We are also tak­ing sug­ges­tions at the shop over the week­end, so you’re up against some tough com­pe­ti­tion. So think hard my friends.

We’ll take com­ments on our blog post, Face­book page, Twit­ter page and in our cheese shop. Win­ner will be cho­sen and con­tacted by the end of next week.

Sub­mis­sions must be entered by 12:00pm Sun­day, Feb­ru­ary 28th.