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

Recap our Galentine’s Day Bouquet + Brunch at Redhead Creamery, featuring flowers, cheese, distillery tours, and a joyful day with friends.

Redhead Creamery in Brooten, Minnesota, grows through innovation in cheesemaking, sustainable farming, agritourism, and whey-based spirits production, strengthening rural business and community engagement.

University of Minnesota Extension highlights how Redhead Creamery brings cheese, agritourism, and community together in rural Minnesota.

We get that a lot. Farmers tend to struggle with sitting still for very long. We’re always thinking of additional ways to be more resourceful and innovative. All the while creating work/life balance and bringing in a positive income. Producing and growing food is a labor of love, sweat and tears. It can take several generations before a farm or food business can be fully profitable. We work and think hard to make that a reality for ourselves, our children and our employees. We’re not quite there yet, that’s why we are so busy (and crazy). Thank you for supporting and...

Our creamline whole milk at Redhead Creamery is bottled in glass and left just the way nature intended—rich, full-bodied, and delicious. Many people seek out whole, creamline milk for its superior flavor and natural texture, with the cream rising to the top as a sign of minimal processing. It’s also prized for its versatility, adding depth to coffee, baking, and everyday drinking, while the reusable glass bottles help keep milk colder, fresher, and tasting its best. Return the glass bottle for a refill every week! When you stop by, ask about drinkable yogurt. We may have some for you to...

This winter, warm up at the Redhead Creamery kitchen as we add some comforting classics—each one thoughtfully crafted to let our cheeses and meat shine.  It’s the perfect excuse to get out of the house, make a day of it, and spend some cozy time with us at the creamery while we get through the darker days of the season. The kitchen is open Fridays and Saturdays from 11–4 through January. We will just be open Saturdays in February and March. Side note: we’re now accepting reservations for private dinners—email Linda at linda@redheadcreamery.com for details. 

Here's a recap of the interview from WJON!You can read more on WJON here. Redhead Creamery, co-owned by Alise Sjostrom, is set to expand its cheesemaking operations and introduce a unique milk-based distillery producing Araga, a rare Mongolian distilled spirit. This venture will make Redhead Creamery one of the few facilities worldwide to produce Araga, and possibly the only one to handle all processes on-site. Besides the distillery, the creamery is expanding its restaurant to accommodate larger groups, with aspirations to host entire tour buses. Construction is progressing, targeting a Christmas opening for the restaurant and early 2024 for the...