Minnesota Artisan Cheese
A Guide to Local Specialty Cheeses
Minnesota has become a notable destination for those with a taste for artisanal cheeses (how long does cheese last?). Within the state, there is a growing number of skilled cheesemakers who are crafting a diverse range of high-quality cheeses (What wine goes well with cheese?). Embracing both innovation and tradition, these artisans take pride in using locally sourced milk, often from their own or neighboring farms, to create cheeses that are as rich in flavor as they are in character. Each cheese produced tells a story of Minnesota’s unique climate, land, and the passion of its cheesemakers.
The artisanal cheese movement in Minnesota is characterized by small-scale production and an emphasis on quality and sustainability. Cheese specialists and enthusiasts can explore various types of cheese made by these craftspeople, including bold blues, mellow Goudas, and baby Swiss varieties. Some of Minnesota's cheesemakers utilize the state's natural resources, such as the sandstone caves in Faribault, to age their cheeses, giving them distinct flavors that cannot be replicated elsewhere. These caves have a legacy dating back to the 1850s for fermentation and storage, creating a link between the cheeses of today and the state's rich history.
As the scene for Minnesota-made cheeses flourishes, so does the interest in agritourism and educational experiences centered around cheese production. Visitors and locals alike have the opportunity to tour creameries like the Redhead Creamery, which has been producing artisanal cheese since 2013. These experiences shed light on the cheesemaking process from start to finish, including the sustainable and eco-friendly practices that many Minnesota creameries adhere to. Through these tactile and taste-driven encounters, Minnesota solidifies its place on the map for those in pursuit of exceptional artisanal cheeses.
History of Artisan Cheese in Minnesota
Minnesota's artisan cheese history is a tale of passion and craftsmanship. In the state's early days, immigrants brought their cheese-making traditions, which set the stage for a rich history in dairy production. With farming being integral to the region, it comes as no surprise that cheese-making became a cherished practice among Minnesotan farmers.
As small, family-run dairies began to emerge, they shaped the landscape of local cheese production. One noteworthy chapter involves the Greunke family, whose cheese-making legacy spanned four generations. Their journey through over a century reflects the evolution of cheese-making practices and the adaptation of the craft to modern demands.
Artisan cheese in Minnesota saw a significant shift in recent years, moving from a focus on quantity to quality, with many cheesemakers opting for small-batch, handcrafted methods. This transformation is seen in several key cheesemakers across the state who focus on the excellence of their product. They utilize the freshest ingredients and often draw on grass-fed milk, which imparts distinct flavors to the cheese.
Artisan cheesemakers in Minnesota are not just maintaining traditions but also innovating. With a renewed interest in sustainable and locally-sourced food, artisan cheesemaking has experienced a revival, proudly claiming its place in markets and fostering a community interested in high-grade, specialty cheeses. This commitment to quality and sustainability continues to define Minnesota's artisan cheese scene.
Key Minnesota Cheese Producers
Minnesota has a range of artisan cheese producers, each with their unique contributions to the state's vibrant cheese-making scene, from rich, creamy Camemberts to bold, earthy blues.
Faribault Dairy Companies
The Caves of Faribault in Faribault, Minnesota, are renowned for aging exquisite blue cheeses, (What wine goes well with blue cheeses?) such as the Amablu and St. Pete’s Select, using traditional methods in their sandstone caves.
Alemar Cheese Company
Based in Mankato, Alemar Cheese Company is celebrated for hand-crafting small batches of soft-ripened cheeses, including their flagship Bent River Camembert and a Surly Beer-washed cheese aptly named Good Thunder.
Shepherd’s Way Farms
Shepherd’s Way Farms in Nerstrand takes pride in their sustainable approach to cheese making, producing a variety of award-winning sheep's milk cheeses, (What wine goes well with sheep's milk cheeses?) notable are their Friesago and Shepherd's Hope cheeses.
Redhead Creamery
Redhead Creamery in Brooten, Minn, is a farmstead cheesemaker known for their grass-fed cow milk cheeses. They began via a successful Kickstarter campaign and have continued to produce cheese with milk from their family dairy farm.
The Lone Grazer Creamery
Once located in Northeast Minneapolis, The Lone Grazer Creamery was part of the Food Building, working alongside the Red Table Meat Co. They were recognized for their handcrafted cheeses under the guidance of head cheesemaker Charlotte Serino.
Other Notable Cheesemakers
Many other cheesemakers contribute to Minnesota's dairy distinction, often utilizing milk from local farms to create a variety of traditional and innovative cheeses.
Twin Cities Specialty Shops
In Minneapolis and St. Paul, specialty cheese shops such as those found in the Twin Cities provide a platform for both local and international artisan cheese varieties, enriching Minnesota's cheese culture.
Cheese Varieties and Specialty Products
In Minnesota, the artisan cheese scene flourishes with a selection that competes in richness and variety. Connoisseurs can explore an array of locally produced cheeses, from cheddar and aged cheeses (What wine goes well with aged cheeses?) to soft Brie varieties and distinctive specialty products.
Cheddar and Aged Cheeses
Minnesota's cheesemakers produce remarkable aged cheeses, with Cheddar standing out for its sharp, mature flavor profile. Among these, St. Pete’s Select is a fine example of cave-aged blue cheese, complementing the state's tradition in aged cheese excellence.
Gouda and Brie Varieties
Cheese enthusiasts will appreciate Minnesota's Gouda and Brie selections. The creamy and earthy Blue Earth Brie, with its smooth texture, and Bent River, a Camembert-style cheese, are standouts. Both display the skilled craftsmanship of local artisans, focusing on high-quality, cows' milk products.
Unique Offerings
Minnesota takes pride in unique cheeses like the Big Woods Blue and Good Thunder. Big Woods Blue exemplifies the rich tradition of blue cheese in the region. Cheese lovers can also savor Good Thunder, a distinct variety washed in Surly Beer, showcasing the innovative approach of Minnesota cheesemakers. Local producers such as Redhead Creamery and the creation of Friesago further enrich the state's cheese landscape with their inventive and specialty products.
Cheese Making Process
Artisan cheesemaking in Minnesota embraces traditional techniques to create unique and flavorful cheeses. Cheesemakers start with the highest quality grass-fed milk, which is rich in nutrients and lends a distinct taste to the final product.
Firstly, the milk is pasteurized to ensure safety and then inoculated with beneficial bacteria, which is a vital step to develop the cheese's flavor and texture. This process of fermentation begins when the culture transforms lactose into lactic acid.
Next, a coagulant, often rennet, is added to solidify the milk into curds and whey. Curds are the solid part that eventually forms the cheese, whereas whey is the liquid remainder that drains away. Cheesemakers carefully cut, cook, and stir the curds to encourage whey expulsion and curd firmness.
The following table outlines the basic cheese making process steps:
Step Description Pasteurization Heating of the milk to eliminate pathogens. Culturing Adding bacteria to ferment the milk. Coagulation Adding rennet to separate curds from whey. Curd Treatment Cutting, stirring, and cooking curds. Draining Separating curds from whey. Pressing and Aging Pressing curds into molds and aging the cheese.
After draining, the curds are pressed into molds, giving the cheese its shape. The duration of pressing can affect the cheese's moisture level and texture.
Finally, the cheeses are aged in controlled environments; this aging process can last from a few weeks to several years, depending on the type of cheese being produced. Aging allows the flavors to mature and the texture to reach the desired consistency. Throughout this journey, Minnesota's artisan cheesemakers monitor and tweak each variable to achieve the desired characteristics of their handcrafted cheeses.
Culinary Scene and Cheese Usage
As Minneapolis and St. Paul ignite a vibrant dining renaissance, artisan cheeses become culinary focal points in local eateries, featured on cheese plates or creatively incorporated into dishes.
Restaurants and Menus
Minneapolis boasts restaurants like Spoon and Stable that integrate artisan cheeses into their offerings. Dishes accentuating the local delicacies such as Little Lucy and Good Thunder cheese reflect the Twin Cities’ commitment to regional flavors. St. Paul complements this with its own array of establishments serving cheese-centric cuisine, ensuring that artisan cheeses are not just an accompaniment but the star of many menus.
Cheese Plates and Pairings
Cheese Plates:
Little Lucy: Paired with crisp apples and honeycomb
Good Thunder: Served with house-made hansom cab preserves and lapsang souchong tea-infused nuts
Restaurants across Minnesota curate cheese plates that showcase fresh cheeses (What wine goes well with fresh cheeses?) and delicate cheese curds. Beverage pairings include local spirits such as 2 Gingers Irish Whiskey and craft beers that complement the cheese's flavors, turning a simple cheese plate into a sophisticated palate experience.
Home Cooking and Recipes
Minnesotans embrace the artisanal trend, incorporating fresh cheeses into their home cooking through online and community-shared recipes. Cheese curds are not only for snacking but also find their way into recipes—eaten fresh with vegetables or added to dishes for a textural contrast. Consumers appreciate the versatility of artisan cheeses, whether melted into comforting dishes or as key ingredients in salads, enhancing both taste and presentation. The inclusion of chocolate and cheese in recipes showcases a bold approach to sweet and savory pairings, reflective of the innovative spirit in Minnesota's home kitchens.
Local Support and Community Impact
The artisan cheese scene in Minnesota has flourished thanks not only to the ingenuity of local cheesemakers but also to robust community backing. This support has manifested through initiatives like crowdfunding campaigns and has played a vital role in the economic and agricultural growth of the region.
Kickstarter and Funding Successful Cheese Projects
Minnesota cheesemakers have turned to platforms like Kickstarter to fund their projects, with many such as the Redhead Creamery harnessing the power of community backing to propel their businesses forward. A successful Kickstarter campaign can provide the essential capital needed to purchase equipment, secure facilities, and develop new products. For example:
Redhead Creamery raised funds to build its on-farm cheese-making facility.
Projects often offer rewards to backers, such as early access to new cheeses.
Through these campaigns, local cheesemakers are able to share their passion and products with a wider audience, including cheese aficionados in the Twin Cities and the broader Midwest.
Agricultural and Economic Development
Artisan cheese production in Minnesota contributes to the state's agricultural and economic landscape in meaningful ways:
Southern Minnesota and other regions benefit from the employment opportunities created by cheese factories and related businesses.
Local farms often find new markets and can sustain their operations by supplying milk to artisan cheesemakers.
The success of the cheese industry has a domino effect, fostering benefits for the local community. It encourages:
Preservation and growth of farms in the Midwest.
Economic development in rural and urban areas, particularly through new jobs and increased demand for regional products.
Education and Cheese Events
Minnesota's artisan cheese scene offers a plethora of educational experiences and events that engage enthusiasts and connoisseurs alike. These opportunities often lead to a deeper appreciation of the craft and highlight the state's contribution to the American artisan cheese movement.
Cheese Workshops and Tastings
Workshops present a hands-on approach for those interested in cheese making to learn the fundamentals and intricacies of the process. Cheese tastings complement these educational workshops by allowing participants to experience the subtleties of flavor and texture unique to each cheese. Recognized Minnesota cheesemakers and farms frequently host such events, encouraging both education and enjoyment of their products.
Workshop Highlights:
Basics of cheese making
Advanced techniques for specific cheese types
Tasting Experiences:
Guided flavor profiling
Pairings with local wines and beers
Competitions and Awards
Competitions are paramount to establishing the quality and innovation within the artisan cheese industry. Minnesota cheese has seen a notable presence in such events, with local cheesemakers often garnering accolades for their exceptional products. The American Cheese Society provides a platform for recognition and sets standards that drive the craft forward.
Key Competitions:
American Cheese Society annual competition
Regional artisan cheese contests
Recent Minnesota Awards:
List of awards and recognitions for Minnesota cheeses
Profiles of award-winning cheesemakers
