* 2022 2nd Place Cheese Curds at the American Cheese Society Contest *

We take our cheddar cheese curds very seriously.  Our fresh milk flows directly from the milking parlor to our cheese room where we slowly and carefully pasteurize the milk before using a gentle-make process to ensure high-quality, full-flavor cheese curds. Each curd is hand-milled, giving our curds their signature shape and size.  We add just the right amount of salt and no coloring. Fresh out of the vat and delicious, it’s time you try them for yourself. 

Come pick some up at the Redhead Creamery on-farm cheese store (watch our Face­book page for make-day updates), in your local food coop­er­a­tive or cheese counter by ask­ing for them by name, or purchase them in our online Cheese Shop.

Milk: Pasteurized Cow
Rennet: Microbial Rennet
Age: Fresh!

Storage / Eating:
Our Ridicu­lously Good Cheese Curds are best-served at room tem­per­a­ture, but should be kept cold in their vacuum-sealed bag until serving.

* 2023 1st Place Natural Rind Cheddar at the US Cheese Championship *

* 2022 2nd Place Clothbound Cheddar at the American Cheese Society Contest *

* 2022 6th Place in its category at the World Championship Cheese Contest *

* 2016 6th Place in its category at the World Championship Cheese Contest *

Aging in our cheese caves under our on-farm cheese shop right now are our delicious Lucky Linda wheels. They will age for a minimum of 6 months, resulting in a cheddar cheese that is smooth, savory, and unlike anything you’ve ever had. What makes our cheese so unique and tasty? Each 10-lb wheel is hand-wrapped in muslin cloth after it is pressed, ensuring uniformity in taste, texture, and consistency.  As it ages, 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 Clothbound Cheddar takes its name from Alise’s mom, Linda, and the stroke of ‘luck’ that it took for Redhead Creamery to get up and running. Additionally, a small town just north of Redhead Creamery--Padua, MN--is an ultimate destination for one of Linda's favorite holidays, St. Patrick's Day. We believe luck is simply in the air!

Milk: Pasteurized Cow
Rennet: Veal Rennet (What is Veal Rennet? Find out here >)
Age: 6+ months

This smooth and creamy little wheel of brie cheese is extra special to all of us at Redhead Creamery. It’s small, cute and simply irresistible… just like a sweet little girl we know. It’s named after Alise and Lucas’ daughter, Lucy.

It’s the perfect sized appetizer for two or three people to enjoy on the grill, baked or simply at room temperature. Enjoy with a glass (or two) of Chardonnay or Frontenac.

Milk: Pasteurized Cow
Rennet: Microbial Rennet
Age: 4-12 weeks

Storage / Eating:
This cheese continues to ripen (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 ripen from the outside in and will be soft and gooey at room temperature.

* 2021 Cheese Category Winner, Good Food Foundation *
* 2019 3rd Place Artisan Cheese at the Minnesota State Fair *
* 2018 1st Place Artisan Cheese at the Minnesota State Fair *
* 2017 1st Place Artisan Cheese at the Minnesota State Fair *

This award-winning munster cheese was named after our township and the North Fork of the Crow river, based in Redhead Creamery's back field. Our North Fork Whiskey Washed Munster is a French-style munster that has been washed with local Minnesota 14 Whiskey made at nearby Panther Distillery (Osakis, MN). Its creaminess, stink and pungency are exactly what we are going for. The rind is tied with muslin to keep it's ooey gooey paste inside. And as a side note… North Fork makes a great grilled cheese and appetizer when warmed up.

Our North Fork Whiskey Washed Munster may have mold growth on the rind. No need to worry, it is still perfectly safe to eat! We suggest slicing the top rind off and scooping the paste out.

Milk: Pasteurized Cow
Rennet: Microbial Rennet
Age: 4-12 weeks

Storage / Eating:
Similar to the Little Lucy, North Fork will continue to ripen and get creamier as it ages. The middle will become gooey with time and the flavor will increase in depth and pungency. Best served at room temperature.

Each wheel weights approximately 6oz and will serve 2-3 people.

* 2022 3rd Place Farmstead Cheese at the American Cheese Society Contest *

Our cave-aged Margie Cheddar is notably the sharpest cheddar we make. When you dig in, you may discover tyrosine crystals, a form of calcium lactate that looks and tastes much like salt that’s found in several aged cheeses. This aged cheddar crumbles easily and is the perfect cheese to add to your cheeseboard.

Sharp, with fruity and tangy notes, Margie Cheddar gets its name from redheaded sister number 4, Maggie. Maggie also describes herself as sharp, fruity, and becoming a little salty with age.

Pairs well with semi-dry to dry red wines or hoppy IPAs.

Milk: Pasteurized Cow
Rennet: Microbial Rennet
Age: 6+ months

* 2019 1st Place Artisan Cheese at the Minnesota State Fair *
* 2019 2nd Place American Originals at the American Cheese Society*

We have found a cheese that is—dare we say it—heavenly. But not on purpose. On a Lucky Linda Clothbound Cheddar make day, we experienced a glitch in our process. Forced to adjust accordingly, we then aged out what we feared would be a wasted batch of cheese. Two months later, we dug into this mystery cheese and loved it. The mystery cheese became known as St. Anthony, the saint of lost things, as well as the name of our childhood church in Padua, MN. Our St. Anthony cheese provides meaty undertones with hints of cured salami. This young, washed rind cheese will leave you praying for more.

Milk: Pasteurized Cow
Rennet: Veal Rennet
Age: 2+ months

* 2022 4th Place Artisan Cheese at the Minnesota State Fair*

Smooth and warm, this ched­dar will have you doubt­ing its heat before it hits. We sim­ply had to cre­ate some­thing that was red. I know, it’s ridiculous.
Great alone, Redhead Creamery’s Honey Chipotle Cheddar melts nice on chili and takes any burger from grilled to gourmet.

Milk: Pasteurized Cow
Rennet: Microbial Rennet
Age: 3+ month(s)

* 2022 2nd Place Artisan Cheese at the Minnesota State Fair *

* 2021 2nd Place Artisan Cheese at the Minnesota State Fair *

Ever since we started attending the annual garlic festival in Hutchinson, MN we’ve been making our Garlic Cheddar, simply because it was such a big hit. Then we decided to cave age it, giving it more depth of flavor. Like our Lucky Linda, wrapping our Garlic Cheddar in muslin as it ages provides a uniform texture, consistency, and flavor. This cheddar has just enough garlic flavor to ward off vampires without sabotaging your breath. Smooth and easily melted, our garlic cheddar is the perfect topping to garlic toast or added to your favorite pasta dish for a little extra flavor and kick.

Milk: Pasteurized Cow
Rennet: Microbial Rennet
Age: 3+ months

Originating in Switzerland and Germany, Tilsiter (or Tilsit) is known to be a full-flavored, smear-rinded table cheese with a medium-firm texture and irregular holes or cracks. Simply because we cannot help ourselves, Tipsy Tilsiter made at Redhead Creamery is smeared or washed with Flora - a hard cider crafted in nearby St. Joseph, MN at Milk & Honey Ciders.

The aroma and yeast from the cider provide a unique fermented flavor that we can’t resist.

Eat the Tipsy on its own or slice and melt on your favorite deli sandwich or quesadilla. This cheese naturally pairs well with semi-dry ciders, especially found at Milk & Honey Ciders.

Milk: Pasteurized Cow
Rennet: Microbial Rennet
Age: 5+ weeks

Buttery, mild, and tangy. Given the name and the characteristics of the cheese, it is no surprise that it was named after Alise and Lucas’s son, Henry. This milky cheese easily melts, much like our hearts when we spend time with Henry. Henry’s Havarti is never overpowering, but just as #ridiculouslygood as our other favorites. This fresh cheese is aged a minimum of only 4 weeks, giving it a bright and fresh lactic taste. Henry's Havarti is perfect on sandwiches, pasta salads, and grilled cheeses. 

Milk: Pasteurized Cow
Rennet: Microbial Rennet
Age: 4+ weeks

Named for Alise and Lucas’s son, Conan. The Barbarian is especially made to fit a girolle and be curled into beautiful cheese florets for a fun cheese platter or garnish. This unique cheese is savory, robust, and reminiscent of another Redhead Original, St. Anthony.

You can pick up your girolle on our website or crack into this mini wheel on your own!

Wheel is approx 1.5 pounds.

Milk: Pasteurized Cow
Rennet: Veal Rennet
Age: 2+ months

Our pimento cheese is a combination of Redhead Creamery cheddar, mayo, cream cheese, Lil Mama's sweet peppers, and chipotle. This spicy spread originated in the South, but we had to bring it to Minnesota - with a #ridiculouslygood twist. Each batch is handmade in our on-farm kitchen. In the summer, it's perfect at any party served cold with crackers or melted over burgers. For the holiday season, make a cheese ball with roasted pecans or cheesy deviled eggs.