Happy Cold Snap, Minnesota Cheese Lovers:Brrrr… the temperature really took a turn downward and we still are getting cheese made and flipped while the cows are milked, bed and fed every single day of the year. For more on that, read our question of the week below.What’s new in cheese and meat? – MARGIE IS BACKIf you’ve been looking for our Cave-Aged Margie Cheddar, she’s back. And we really like this batch. Our hamburger patties and ground beef are still tasting excellent made for your winter and holiday dishes. Stock up now, we don’t have another harvest planned at our...

Hello Cheese Lovers! We’re going to have a brief newsletter today as there’s much to do in a shortened [school] week.Question of the week: Where does the other 90% of your milk go?Answer: What a great question. The answer is actually quite simple. But for those confused - about 7 to 10% of our Jer-Lindy Farms LLC milk goes to Redhead Creamery LLC. In October we will make about 11% of it into cheese as we prepare for the holiday season. Lucas can go into a long monologue on milk pricing and classification systems, but we won’t do that today.The...

Hello Cheese Lovers!We took a break from the newsletter last week with no route. We’ve shifted to making cheese consistently three days per week (Tuesday, Wednesday and Thursday) and are still finishing up our building projects. Here's what's happening at Redhead Creamery with our East Metro/Rochester Route next Wednesday (order by Tuesday at 7 a.m.) RHC on RFD-TVIn partnership with Holstein Association USA’s Holstein America series, we were featured on RFD-TV last week for a six-minute segment about our operations and involvement with the Holstein breed. Take a watch, here:https://youtu.be/CyPoDKXfeAYBlack Lives Matter Brie – Only 3 left!You did it! We sold...

Happy Monday Morning!First, a hearty thank you to those who gave to Ps and Qs Etiquette separately or through us as we raise money for the organization through our Black Lives Matter Brie. As you can imagine, we received overwhelmingly positive comments, along with a few that wanted to start a conversation with us. We still have a few available but will definitely run out this this week.Projects: Our new retaining wallTo make room for our storage shed and cooler, and improve our van parking so we don't get stuck in the mud, we needed to manipulate our rock retaining...

We’ve acquired the shell of our new refrigerator, cured the concrete of our new storage area and snugly stuck our delivery van in the mud on our newly “graveled” ramp (a quick 5:20 a.m. skid-steer-loader pull got us on our way) in this past week. These projects were all made possible with support by you, as well as grants from the county, state and federal government in midst of the pandemic. We are fortunate that they have targeted storage for food producers as a top priority.This has been an interesting year to say the least, but commercial and government support...

Hi Cheese Lovers!What’s new this week:Our first QUESTION OF THE WEEK, below.Construction: Upon learning of a successful grant application, we poured concrete to make room for a storage shed and outdoor refrigerated cooler. This will give us the space to manage other Minnesota cheeses and shipments, and give our employees some room to breathe when packaging up your order. Currently, we make very efficient (and claustrophobic) use of our hallway for packaging and shipping preparation, and with only one refrigerator we often have it filled to the brim with cheese. This is a good thing, but it is time to...

Hello Cheese Lovers,Pies are back! We’ve also got enough apples for 20 of Linda’s Apple Pies! We’ll keep picking them but based on last year’s demand we fear that we may not have many pies available by January 1, so reserve yours today. Questions? We’ll answer them… Alise and Lucas got tonsils out 1.5 weeks ago but are slowly battling to get their voices and appetites back (thanks to team, Jerry and Linda for all the help, and keeping things moving). After recovery is complete (this week), we want to transition both this newsletter and our other social media accounts...

Hello Cheese Lovers,Thanks to you, we're finalists!We are in a friendly competition with two other great Minnesota cheeses as a top-3 nominee in Minnesota Monthly’s 2020 Readers’ Choice Survey! The contest has started and will end on Sunday, August 27—so act quickly! Here are some ways you can help:Visit minnesotamonthly.com/win/readers-picks/ and vote.Encourage your friends, family and co-workers to vote as well.Post on social media, include the website to vote, and tag Minnesota Monthly:Facebook: @MinnesotaMonthlyInstagram: @MNMOmagTwitter: @MNMOmagThe winners will be announced on October 22 when Minnesota Monthly’s November/December issue will be on newsstands.Building projectWednesday night we got out our tape measures...

Hello Friends,First, let's talk cheese. We have a special batch of Brie ready to eat now and for the next few weeks. This one ripened a little different (we think better) than normal and should stay at perfect taste for the next few weeks - so if you've been thinking about trying Brie or sharing with someone, this is the batch we'd recommend. What's different about it? Not much, but according to our records the heating was done just slightly different than normal and it's something we'll watch as we get reviews. On the farm: We got done with our...

Hello Friends,It has been a beautiful week for cows and growing crops. Cows don't like it too hot, 70 is great for them. Crops do need the sun (mixed with some rain), and with the past two weeks our corn has shot up and our second of (hopefully) four crops of alfalfa is cut, ready to be made into bales on Tuesday.New Shirts!Finally, we've got new shirts. Check them out!Farm Tours :Farm Tour Reservations (12:30 p.m. Friday and Saturday): https://www.redheadcreamery.com/farm-toursHave a great week! Alise, Lucas, Linda and Jerry