Our Cheese

Ridicu­lously Good Cheese CurdsRidiculously Good Farmstead Cheese Curds

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.


Minnesota Cheddar Farmstead CheeseLucky Linda Cave Aged Cheddar

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.


Redhead Creamery Cayenne Rubbed CheddarRed Tem­per

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.


Redhead Creamery Garlic Cheddar Gar­lic Cheddar

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.


Lit­tle Lucy Little_Lucy

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.


North Fork Whiskey Washed MunsterNorth Fork Whiskey Washed Munster

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.