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Award-winning cheese made by a young - you guessed it - redhead! Based in Minnesota on a dairy farm, head cheesemaker and founder Alise Sjostrom is inspired by traditional cow milk cheese categories of brie, clothbound cheddar, and a semi-soft washed tomme but brings a truly American flair to the flavor profile and texture.
From top to bottom:
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Little Lucy Brie, 6oz - A soft-ripened, bloomy rind cow cheese that has a bright curd and white button mushroom flavor. Allow to come to room temp to have a spreadable cheese perfect for a baguette.
Milk: Pasteurized Cow
Rennet: Microbial Rennet
Age: 4-14 weeks maximum
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Lucky Linda Clothbound Cheddar, 1/2 pound - Modeled after traditional farmstead clothbound cheddars, this is an award-winning, robust, full-bodied cheddar that pairs excellently with a dark ale. Earthy, chocolatey, and nutty all-at-once.
Milk: Pasteurized Cow
Rennet: Veal Rennet (Not Vegetarian)
Age: 6+ months
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St. Anthony Cheese, 1/2 pound - An award-winning semi-soft washed rind cow milk cheese with a flavor profile of cured sausage and fresh buttermilk. Think of it as a young Raclette.
Milk: Pasteurized Cow
Rennet: Veal Rennet
Age: 2+ months
The set of three fits well in both the Grotto Classico, Grotto Fresco, and Grotto Mezzo.
We'll include literature on the best way to store and serve each style.
Cheese Maker
Redhead Creamery
Region
Brooten, Minnesota
