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...

Interviewed by Maria Surma Mank of ifound.org In this article, Alise of Redhead Creamery is interviewed about venturing into a surprising new product line: spirits made from milk. Co-owners Alise and Lucas Sjostrom have introduced "araga", a spirit derived from whey, a byproduct of cheese production. Araga, clear and akin to vodka, is a popular drink in Mongolia and Eastern Russia. Lucas Sjostrom has been pioneering the technique of creating araga, researching extensively and completing courses to master the art. The Creamery's unique onsite production process encompasses milking, cheesemaking, filtering, and distillation, a combination that's unparalleled worldwide. They aim to launch their...

"That wont work here, in this small town"..... we hear it over and over from small business owners in rural MN. In this Roundtable LIVE we challenge the perception of what will and wont work in our small communities. This is a great conversation with our feature guest, Alise Sjostrom, owner of Redhead Creamery in Brooten, Mn..... a town of 600. Alise and her family have worked to reinvent their traditional dairy farm to include an artisan farmstead cheese making mecca with big plans for future expansions. With more than 15,000 Facebook fans and an annual event located MILES from...

Hello Cheese Lovers,What a week! Thanks to the roughly 1,074 of you and 40 volunteers and vendors who made it to Curd Fest 2021. Wow, wow, wow. Exactly half of our tickets were pre-sold, so as of Friday we were thinking we would match the 2019 total of about 750 Curd Fest guests... well you pleasantly surprised and delighted us and our vendors. We had long lines from 1 to 2 p.m., and of course we don't want lines either. Although, some of you told us you met new friends in line! We began planning already for Curd Fest #4 in...