Frequently Asked Questions


Redhead Creamery is a farmstead cheese company, which means we make cheese from the milk from the cows right on our farm. 

What does "farmstead" mean?

The term farmstead cheese refers to cheese that is made on the farm where the milk is collected. This gives us the unique ability to influence the components in our milk, such as fat and protein, which in turn impacts the flavor and texture of our cheeses. 

Being farmstead also allows us to receive the freshest possible milk. On a cheese make day, we are able to collect milk as soon as the cows are being milked at 5am. The milk is sent through an underground tunnel system, sending it straight to our pasteurizer at 101°F.

Why 'Redhead'? 

For those who have seen us around, the name Redhead Creamery seems quite obvious. For those who haven't, it should be known that we (four sisters) have red hair. Real, red hair. Alise's husband blurted out the name 'Redhead Creamery' and it stuck. That of which caused us great frustration as adolescents, is now being taken advantage of - and we've made a lot of redheaded friends along the way!

Can I eat the rind?

Yes, we encourage it!  Though this is totally a personal preference.  All of our cheeses have edible rinds, and we think it adds to the overall flavor of the cheese. The rind, or the outside part, naturally forms as the cheese ages. Cheese rinds that would be considered inedible would be added coatings such as wax, cloth, bark, leaves, etc. 

Rennet is an enzyme that coagulates milk; it allows the milk to separate into curds and whey. 

What is rennet?

Rennet is a natural coagulant of milk. It is typically a blend of enzymes extracted from the abomasum (the fourth stomach cavity) of young ruminant animals. There are other forms of rennet that are microbial, vegetable or mold based. 

The different styles of rennet provide variable flavor profiles in a cheese. Our decision to use one rennet over the other is based on the specific cheese we are making at the time. 

To learn more about all the ingredients used in Redhead Creamery's Cheese click here to go to learn how it's made!

Is the mold safe to eat?

It depends.

Specific cheeses like Brie and/or Bleu cheese utilize a certain strain of mold to create that cheese. That is true in our case with the Little Lucy Brie.

Other cheeses can grow mold on their exterior (rind) based on the environment that they are aged in and the moisture of that cheese. The molds in our aging room are natural to the environment, and we utilize those to create a distinct profile on our cheddars and harder cheeses. This profile provides an earthy note and a beautiful color to the rind and is perfectly edible.

Not all molds are created nor treated equally. The mold found on the surface of cheeses and other foods in your refrigerator are not the same as what is found in our aging rooms. They should be cut from the cheese and not consumed.

Research on mold - specific to cheese - continues to develop and provide really interesting results. Click here to learn more. 

What is your shipping policy?

We ship Monday-Wednesday (excluding Holidays) via UPS.  Shipping fees are based on the total weight of the shipment and calculated from UPS’s published shipping rates.  Shipped arrives next day or by two days maximum.

Due to the perishable nature of our products, Redhead Creamery does not accept returns. However, we may offer credit toward your purchase, depending on the circumstance.

*Helpful hint:  If you can ship to a business location, you will get a better rate.

Where can I buy your cheese?

Come visit our shop or look for the location nearest you!

How do I order wholesale?

Right here

Any other questions?

Send us a note here and ask away!