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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

https://docs.google.com/document/d/13rupG7R5gABTs1HRp_pOEqEtaqNucJw4xV-Pwli31u4/pub

Redhead Creamery June Dairy Month Open House 2016

2nd Annual Open House Review at Redhead Creamery

THANK YOU!

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

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.

Cheesemaking October 2015

Redhead Creamery Seeking Summer Intern

It’s true! Dur­ing the cold­est week of the year (so far), we’re think­ing about sum­mer. We can’t resist.

Look­ing or know some­one look­ing for a sum­mer internship/apprenticeship? We’re not really sure where you can get quiet a diverse expe­ri­ence other than here, but we may be a lit­tle biased. The posi­tion details are listed below. Those want­ing to apply can send their cover let­ter and resume to Alise at alise@redheadcreamery.com. The posi­tion will be open until filled.

We are also hir­ing for a sum­mer dairy farm intern as well — send us an email if interested.

PDF Ver­sion: Red­head­Cream­ery­In­tern­shipJob­De­scrip­tion


DATE POSTED   Jan­u­ary 5, 2015

LOCATION   Brooten, Minnesota

CATEGORY   Agri­cul­ture / Manufacturing

JOB TYPE   Internship/Apprentice

JOB DESCRIPTION

Red­head Cream­ery is a farm­stead cheese­mak­ing oper­a­tion since the fall of 2014.  We cur­rently uti­lize roughly 5–10% of the milk from our family’s 180-cow dairy herd, Jer-Lindy Farms.  We are com­mit­ted to pro­duc­ing the highest-quality food, and pro­duc­ing a sus­tain­able busi­ness in envi­ron­men­tal, fis­cal and social aspects. Red­head Cream­ery is cur­rently accept­ing appli­ca­tions for our 2016 cream­ery intern­ship posi­tion. Paid intern­ships run May through August. Intern­ships could evolve into long-term employment  

The Cream­ery intern’s respon­si­bil­i­ties will include assist­ing the cheese­maker with cheese pro­duc­tion, affi­nage, pack­ag­ing and ship­ping, clean­ing, and san­i­ta­tion. Addi­tional oppor­tu­ni­ties will include inter­act­ing with con­sumers directly through farm­ers mar­kets, our on-farm cheese shop (includ­ing tours and spe­cial events), as well as assist­ing on the dairy farm side.

QUALIFICATIONS

Appli­cants should be self-starters with a can-do atti­tude, and capa­ble of work­ing with a team or inde­pen­dently. Dairy and/or food back­ground is pre­ferred, but not required.

COMPENSATION   

$10/hour

TO APPLY

Send cover let­ter and cur­rent resume to Alise at alise@redheadcreamery.com

Young Farmer: Our year in cheese

Recently, Alise was fea­tured in Dairy Herd Man­age­ment’s Young Farmer seg­ment with a recap on the past year of Red­head Cream­ery. Below is a seg­ment of the arti­cle, click the link at the end to read the rest.

Like many read­ing this, I’m liv­ing on the farm where I grew up. The land­scape is gen­er­ally sim­i­lar – a few more build­ings and taller trees – but the busi­ness is vastly different.

We broke ground on a cheese plant in late 2013, and after a few hic­cups started mak­ing cheese in July 2014. More hic­cups and one new cheese vat later, we’ve been con­tin­u­ously mak­ing cheese two or three days per week since Oct. 31, 2014. Now into Decem­ber, the busy hol­i­day sea­son has arrived. But unlike last year where we were sling­ing cheese curds at any­one who had taste­buds, our cave-aged Ched­dar is a year old, and our washed Muen­ster and mini Brie wheels are avail­able for sale.

For our daugh­ter Lucy and sec­ond child, due in Feb­ru­ary, life will not be the same as it was for me, despite the fact we con­tinue dairy­ing on the same prop­erty. The num­ber of vehi­cles using our dri­ve­way to sell us some­thing is prob­a­bly seven times what it was before. We just try to make sure we have a few more cus­tomers than sales­per­sons each day. Read More…