Minnesota’s local artisan cheese scene is small but vibrant, offering a diverse array of high-quality products. From farmstead creameries nestled in the southern countryside to urban cheesemakers in Minneapolis’ Northeast Arts District, the state boasts a range of producers crafting unique and flavorful cheeses. These artisans are creating some of the best cheese in the region, showcasing Minnesota’s dairy heritage and culinary innovation.
Cheese enthusiasts have numerous options to explore throughout the state. Redhead Creamery, founded in 2013, produces “ridiculously good” artisan cheese on a family dairy farm. Other creameries and farms dot the landscape, each offering its own specialties and flavors. Many of these locations welcome visitors for tours and tastings, providing an opportunity to experience the cheesemaking process firsthand and sample fresh, locally-made products.
The growing interest in Minnesota’s artisan cheese reflects a broader trend of supporting local food producers and appreciating handcrafted, small-batch goods. While the state may not be as famous for cheese as its eastern neighbor Wisconsin, Minnesota’s artisan cheesemakers are steadily gaining recognition for their quality and creativity. Their dedication to their craft is helping to put Minnesota on the map as a destination for cheese lovers and culinary adventurers alike.
The Artisan Cheese Movement in Minnesota
Minnesota’s artisan cheese scene has blossomed in recent years, reflecting a growing appreciation for locally crafted, high-quality dairy products. The state’s rich agricultural heritage provides a solid foundation for this thriving industry.
Historical Perspective
Minnesota’s cheese-making tradition dates back to the 19th century when European immigrants brought their skills to the region. Early settlers, particularly those of Scandinavian and German descent, established small dairy farms and cheese-making operations.
In the 1930s, the state saw a shift towards larger, commercial cheese production. This trend continued for decades, with artisanal methods taking a backseat to mass production. However, the seeds of the artisan cheese movement were planted during this time, as some families maintained their traditional cheese-making practices.
Rise of Artisan Cheesemaking
The revival of artisan cheese in Minnesota gained momentum in the early 2000s. Small-scale producers began crafting unique, handmade cheeses using milk from their own herds or sourced from local farms.
Redhead Creamery, founded by Alise Sjostrom in Brooten, exemplifies this trend. The creamery, established on her family’s dairy farm, produces artisanal cheeses that showcase Minnesota’s terroir.
Other notable producers include:
- Shepherd’s Way Farms in Nerstrand, known for sheep’s milk cheese
- Caves of Faribault, specializing in cave-aged blue cheeses
These artisans focus on quality over quantity, often experimenting with flavors and aging techniques. Their efforts have garnered attention from restaurants, cheese shops, and co-ops across the state, cementing Minnesota’s place in the national artisan cheese landscape.
Understanding Artisan Cheese
Artisan cheese represents a blend of traditional craftsmanship and local flavors. This section explores the key differences between artisan and commercial cheese, delves into the cheese making process, and examines how terroir impacts the final product.
Artisan vs. Commercial Cheese
Artisan cheese is crafted in small batches by skilled cheesemakers using traditional methods. These cheeses often feature unique flavor profiles and textures. Commercial cheese, in contrast, is mass-produced using standardized processes and ingredients.
Key differences:
- Production scale: Artisan (small-batch) vs. Commercial (large-scale)
- Ingredients: Artisan (often local, high-quality) vs. Commercial (standardized)
- Flavor: Artisan (complex, varied) vs. Commercial (consistent, uniform)
Artisan cheesemakers prioritize quality over quantity, focusing on creating distinctive cheeses that reflect their local environment and traditions.
Cheese Making Process
The cheese making process involves several key steps:
- Milk collection and treatment
- Curdling (adding rennet or acid)
- Cutting and stirring the curd
- Draining and molding
- Salting
- Aging (for some cheeses)
Artisan cheesemakers often use raw milk and hand-craft their cheeses. They may employ traditional techniques like hand-stirring and natural aging processes. This hands-on approach allows for greater control over the final product’s texture and flavor.
Terroir and its Influence on Cheese
Terroir refers to the environmental factors that influence a food’s characteristics. For cheese, this includes:
- Climate and soil conditions
- Local vegetation
- Native microbes
These elements impact the milk used in cheese production, affecting its flavor and composition. Artisan cheesemakers often embrace their local terroir, creating cheeses that reflect the unique qualities of their region.
For example, a cheese made from milk produced by cows grazing on Minnesota’s native grasses may have a distinct flavor profile compared to cheese from other regions. This connection to place gives artisan cheeses their distinctive character and appeal.
Prominent Minnesota Artisan Cheeses
Minnesota’s artisan cheese scene boasts a diverse array of flavors and styles. Local cheesemakers craft exceptional varieties using high-quality milk from the state’s dairy farms.
Cheddar Varieties
Minnesota cheddar cheeses range from mild to sharp, with unique twists on this classic. Alemar Cheese Company produces a standout cheddar using grass-fed cow’s milk. Their cheddar-based curds offer a fresh, squeaky texture beloved by locals. Other artisans age their cheddars for complex flavor profiles, some incorporating local ingredients like herbs or spices.
Some cheesemakers experiment with cloth-bound aging techniques, resulting in earthier notes. Others focus on raw milk cheddars, preserving the natural enzymes for a more intense taste. Minnesota cheddars often feature a creamy texture and nutty undertones, distinguishing them from mass-produced varieties.
Camembert-Inspired Cheeses
Soft-ripened cheeses inspired by French Camembert have found a home in Minnesota. Alemar Cheese Company crafts their version using traditional methods. The result is a cheese with a bloomy rind and a rich, buttery interior that ripens to a luscious consistency.
Blue Earth Brie, another local favorite, offers a creamy texture and mild flavor. As it ages, it develops more complex notes. These Camembert-style cheeses pair well with Minnesota-grown apples and locally produced honey.
Gouda Selections
Minnesota’s Gouda-style cheeses range from young and mild to aged and complex. Local cheesemakers often use cow’s milk, though some experiment with goat’s milk varieties. Young Goudas offer a smooth, creamy texture with subtle sweetness.
Aged Goudas develop crystalline textures and deeper flavors, sometimes with caramel or nutty notes. Some artisans smoke their Goudas using local hardwoods, adding depth and complexity. Baby Swiss, while not a true Gouda, shares similar mild, nutty characteristics and is produced by several Minnesota creameries.
Blue Cheese Specialties
Minnesota’s blue cheeses stand out for their bold flavors and creamy textures. Big Woods Blue, a sheep’s milk blue cheese, offers a tangy, complex taste with a crumbly yet creamy consistency. It’s aged for at least 90 days, developing a robust flavor profile.
Bent River, another notable blue, is made from cow’s milk and has a milder, buttery taste with a hint of sharpness. Good Thunder, while not a traditional blue, is a washed-rind cheese with a pungent aroma and earthy flavor reminiscent of some blue varieties.
These blue cheeses showcase the skill of Minnesota’s artisans in balancing strong flavors with smooth textures.
Notable Minnesota Cheesemakers and Creameries
Minnesota boasts several exceptional artisan cheesemakers who craft unique and flavorful cheeses. These creameries blend traditional techniques with innovative approaches to create distinctive products.
Redhead Creamery
Redhead Creamery, located in Brooten, Minnesota, is a family-owned operation founded by Alise Sjostrom. The creamery sits on the Jer-Lindy Farms, which has been in the family since the 1980s.
Alise Sjostrom, a second-generation dairy farmer, started Redhead Creamery to diversify the farm’s offerings. The creamery specializes in artisan cheeses made from the milk of their own herd of Holstein cows.
Redhead Creamery’s signature product is their aged cheddar, known for its rich flavor and creamy texture. They also produce other varieties, including cheese curds and flavored cheddars.
Alemar Cheese Company
Alemar Cheese Company, founded in Mankato, Minnesota, has gained recognition for its high-quality, small-batch cheeses. The company later relocated to the Food Building in Northeast Minneapolis.
Head cheesemaker Charlotte Serino leads Alemar’s production, focusing on soft-ripened cheeses. Their flagship product is a Camembert-style cheese called “Bent River,” which has won numerous awards.
Alemar’s cheeses are made using organic milk from grass-fed cows. The company’s commitment to sustainable practices and artisanal methods has earned them a loyal following among cheese enthusiasts.
Caves of Faribault
The Caves of Faribault, located in Faribault, Minnesota, offers a unique cheese-aging environment. These natural sandstone caves provide ideal conditions for developing complex flavors in blue and gorgonzola cheeses.
The caves, discovered in the 1850s, maintain a constant temperature and humidity level year-round. This environment allows for the slow aging process that gives Caves of Faribault cheeses their distinctive taste.
Their most famous cheese is the “AmaBlu,” a creamy blue cheese with a tangy flavor. The company also produces other cave-aged varieties, including gorgonzola and cheese spreads.
Pairing and Serving Suggestions
Minnesota’s artisan cheeses offer a wealth of flavors to explore. The right pairings and presentations can elevate these local delicacies, creating memorable tasting experiences.
Cheese and Wine Pairing
Pairing Minnesota cheeses with wines enhances both flavors. For creamy goat cheeses, try a crisp Sauvignon Blanc or unoaked Chardonnay. These white wines complement the tangy notes without overpowering the delicate cheese.
Bold aged cheddars pair well with full-bodied red wines like Cabernet Sauvignon or Zinfandel. The tannins in these wines cut through the richness of the cheese, creating a balanced taste.
For blue cheeses, opt for sweet dessert wines like Port or Sauternes. The sweetness offsets the cheese’s saltiness, resulting in a harmonious blend of flavors.
Crafting the Perfect Cheese Platter
A well-crafted cheese platter showcases Minnesota’s diverse artisan offerings. Start with 3-5 cheeses of varying textures and flavors. Include a soft cheese like brie, a semi-hard option like gouda, and a firm cheese like aged cheddar.
Arrange cheeses from mildest to strongest, allowing guests to progress through flavors. Add fresh and dried fruits, nuts, and crusty bread to complement the cheeses.
Label each cheese with its name and a brief description. This helps guests identify favorites and learn about local producers.
Consider temperature when serving. Remove cheeses from refrigeration 30-60 minutes before serving to enhance flavors and textures.
Ideal Spices and Condiments
Spices and condiments can elevate Minnesota’s artisan cheeses. Honey pairs beautifully with fresh chèvre, bringing out its creamy sweetness. For aged cheddars, try a spicy chutney or fig jam to balance the sharpness.
Herb-infused olive oils make excellent dipping options for mild cheeses. Rosemary or thyme-infused oils complement the grassy notes in some local cheeses.
Mustards, especially whole grain varieties, pair well with robust aged cheeses. Their tanginess cuts through rich flavors, creating a satisfying contrast.
For blue cheeses, consider serving candied nuts or a drizzle of maple syrup. These sweet additions balance the cheese’s salty, pungent profile.
Supporting Local: Retailers and Markets
Minnesota offers numerous options for cheese enthusiasts to discover and purchase local artisan cheeses. Specialty shops and farmers markets provide direct access to high-quality, locally-produced dairy products.
Specialty Cheese Shops
The Twin Cities boast several dedicated cheese shops that showcase Minnesota’s artisanal offerings. The Wedge Table in Minneapolis features a curated selection of local and imported gourmet cheeses. This co-op café and market provides a diverse array of options for cheese lovers.
France 44 Cheese Shop, located in south Minneapolis, is renowned for its extensive cheese counter. The knowledgeable staff offers tastings and recommendations, helping customers find the perfect local cheese for their palate.
St. Paul’s St. Paul Cheese Shop specializes in American artisan cheeses, with a strong focus on Minnesota producers. They offer cheese plates, pairings, and educational events to promote local cheesemakers.
Farmers Markets and Local Farms
Farmers markets across Minnesota provide direct access to local cheesemakers and their products. The Minneapolis Farmers Market and St. Paul Farmers Market feature several artisan cheese vendors, allowing customers to interact with producers and sample fresh cheeses.
Many local farms offer on-site shops or participate in Community Supported Agriculture (CSA) programs. Eichten’s in Center City sells their Dutch Gouda and Tilsit cheeses directly to consumers, along with other specialty foods and gifts.
Redhead Creamery in Brooten welcomes visitors to their farm store, where they can purchase award-winning cheeses and observe the cheesemaking process through viewing windows.
Sustainability and Cheese Production
Minnesota’s artisan cheesemakers prioritize sustainable practices and local economic support. Their efforts showcase a commitment to environmental stewardship and community development.
Eco-friendly Practices
Many Minnesota cheese producers implement eco-friendly methods to reduce their environmental impact. Redhead Creamery, located on a family dairy farm, emphasizes sustainability in its operations. The creamery utilizes energy-efficient equipment and implements waste reduction strategies.
Some artisan cheesemakers employ water conservation techniques, such as recycling whey for animal feed or fertilizer. Others invest in renewable energy sources like solar panels to power their facilities.
Packaging choices also reflect sustainability concerns. Several producers opt for biodegradable or recyclable materials to minimize waste.
Support for Local Economy
Artisan cheese production significantly contributes to Minnesota’s local economy. These small-scale operations create jobs and stimulate economic growth in rural areas.
By sourcing milk from nearby farms, cheesemakers strengthen regional agricultural networks. This practice ensures fresher ingredients while reducing transportation costs and associated emissions.
Many artisan cheese producers participate in farmers’ markets and local food events. These activities foster direct connections between producers and consumers, promoting transparency and community engagement.
Collaborations with other local businesses, such as wineries or bakeries, further boost the regional economy. These partnerships create unique product offerings and enhance tourism opportunities in cheese-producing areas.
Educational Opportunities
Minnesota offers diverse learning experiences for cheese enthusiasts. From hands-on classes to guided tastings, these opportunities cater to both novices and connoisseurs eager to expand their cheese knowledge.
Cheese Classes and Workshops
The Grater Good MN provides personalized cheese classes featuring six carefully selected cheeses. Participants receive take-home worksheets to record their preferences and learn about farming and cheesemaking processes. These classes can be held at various venues, making them accessible and convenient.
North House, founded in 1997, focuses on traditional craft and cooperative learning. They offer artisan cheesemaking workshops that delve into the science, art, and craft of cheese production.
For those seeking professional development, careers in cheesemaking often require training in microbiology, chemistry, food science, or process engineering. These skills are essential for artisan cheesemakers who manage the entire milk-to-cheese process.
Cheese Tasting Events
Specialty cheese shops in Minneapolis and St. Paul host tasting events showcasing local and international artisan cheeses. These events provide a platform for Minnesota’s rich cheese culture and allow participants to sample a wide variety of aged cheeses and cheese curds.
The American Cheese Society offers resources for expanding cheese knowledge through their Cheese Educator directory. This includes information on university extension programs, dairy research centers, and regional cheese guilds.
Some artisan cheesemakers organize cheese journeys, taking participants through the entire cheesemaking process. These events often highlight unique local varieties and may even feature cheeses from successful Kickstarter campaigns that have brought innovative products to market.
