Milk: Pasteurized Cow Rennet: Microbial Rennet Age: Fresh!
Fresh out of the vat, get Redhead Creamery’s Ridiculously Good Cheese Curds at our on-farm store (watch our Facebook page for make-day updates) or in your local food cooperative or cheese counter by asking for them by name. We flow milk directly from our milking parlor to our cheese room, slowly and carefully pasteurizing the curds before using our gentle make process to ensure the highest quality full-flavor cheese curds.
Our Ridiculously Good Cheese Curds are best-served at room temperature, but should be kept cold in their vacuum-sealed bag until serving.
Milk: Pasteurized Cow Rennet: Veal Rennet Age: 6+ months
Aging in our cheese caves under our plant right now is our delicious recipe for our Lucky Linda Aged Farmhouse Cheddar. Aged for a minimum of 6 months, Lucky Linda is a smooth, savory cheddar unlike anything you’ve ever had. We allow the natural molds found in the air to grow on the surface of our cheese wheels, creating a unique look and flavor only found on our farm.
Lucky Linda Aged Cheddar was named after Alise’s mom, Linda and the idea of ‘luck’ that Redhead Creamery was able to get cheese made after some of the hardships it went through. Padua, a small town just north of Redhead Creamery and Jer-Lindy Farms, is also nearby. An town with Irish heritage, Padua is the ultimate St. Patrick’s Day headquarters. Luck is simply in the air.
Milk: Pasteurized Cow Rennet: Microbial Rennet Age: 1+ month(s)
Smooth and mild, this cheddar will have you doubting its heat before it hits. We simply had to create something that was red. I know, it’s rediculous.
Great alone, Redhead Creamery’s Honey-Chipotle Cheddar melts nice on chili and gives your favorite grilled cheese sandwich the perfect kick.
Milk: Pasteurized Cow Rennet: Microbial Rennet Age: 2 weeks+
Ever since the annual garlic festival in Hutchinson, Minnesota — we’ve been making our garlic cheddar. Simply because it was such a big hit. Now we joke that it keeps the vampires away, but it does. Smooth, easily melted, our garlic cheddar is the perfect topping to garlic toast or added to your favorite mac ‘n cheese.
Milk: Pasteurized Cow Rennet: Microbial Rennet Age: 4-14 weeks maximum
This smooth and creamy brie is a little special to us. Named after Lucas and Alise’s daughter, Lucy — it’s small, cute and simply irresistible. Perfect for two to three for an appetizer, on the grill or baked with pistachios and balsamic, our Little Lucy brie will have you coming back for more.
This cheese continues to breakdown (or gets creamier) as it ages. Depending on your taste, enjoy the Little Lucy brie while young for a more grassy, light mouth feel. If you like it a bit more stinky and creamy, let it ripen in your fridge a little longer (1–2 weeks). It will continue to break down from the outside in and will be soft and gooey at room temperature.
Milk: Pasteurized Cow Rennet: Microbial Rennet Age: 4-16 weeks
Named after our township and the North Fork of the Crow River, based in Redhead Creamery’s back field. Our French-style munster is washed with Minnesota 14 whiskey made at Panther Distillery in nearby Osakis, Minnesota. It’s creaminess, stink and pungency is exactly what we were going for. North Fork makes a great grilled cheese and appetizer when warmed up.
Similar to the Little Lucy, North Fork will continue to break down as it ages. The middle will become gooey with time and the flavor will increase in depth. Best served at room temperature with a good wheat beer or deep red wine.