Cedar Grove cheesemakers craft 4 million pounds of cheese a year from milk bought from more than 30 Wisconsin farmers who have pledged not to treat their cows with artificial growth hormones. And no animal enzymes or genetically-modified ingredients are used in the cheesemaking process.
Working in concert with nature is an important part of Cedar Grove’s business, which relies on a “Living Machine” to clean wash-water in a beautiful biological way. The company actively promotes recycling and energy use reduction programs.
Mary & Ed Eichten and Eileen Eichten Carlson
Center City, Minnesota
Eichten’s Hidden Acres is a family-owned farm that has produced award-winning artisan cheeses since 1976. They also raise bison, which is lower in fat, calories and cholesterol than other red meat while being high in vitamins, minerals and protein.
Fourth Generation owner Sid Cook is among a handful of the nation’s certified Master Cheesemakers—a distinction awarded only to veteran craftsmen who complete a rigorous 15-year advanced training and education program.
Carr Valley cheeses have won more than 60 awards; many have been won by Sid’s one-of-a-kind artisan cheeses. In additional to cow’s milk cheeses, Carr Valley produces cheeses made from goat’s milk, sheep’s milk, and combinations of different types of milk.
We’re pleased to introduce the latest addition to our cheese department, Wisconsin’s own Nordic Creamery artisan-made cheeses. Featured in the July-August edition of The Mix! You can read the article here.
Award-winning Wisconsin cheesemaker Al Bekkum is producing these aged goat and mixed milk cheeses and named the line after his wife’s heritage.
Look for the new line of BT McElrath chocolate bars on the display right between the deli counter and the salad bar. You won’t be sorry!
Made by local chocolatier Brian McElrath from a blend of American, European and colombian chocolates, these gourmet bars are filled with fantastic flavor. Try the Passion Fruit and Tangerine, blended with dark and white chocolates, or the Salty Dog, which blends pieces of butter toffee and sea salt in smooth dark chocolate.
Todd Churchill, CEO
Cannon Falls, MN
We’re proud to supply our community with high-quality, healthful 100% grass-fed, Minnesota raised beef, from Thousand Hills Cattle Company. Grass-fed beef and dairy products are naturally higher in healthy Omega-3 fatty acids and lower in “bad fat” Omega-6.
Thousand Hills grass-fed cattle are raised on small Midwest farms and processed at a state-of-the-art USDA-inspected facility in Cannon Falls, MN. Pasture-raised cattle live low-stress lives, making them healthier and a source of a more delicious, health-promoting food.
Benrud, French, Minar and Stelling families
_When you make the best butter in America (awarded by the American Cheese Society, 3 years in a row), you must be doing something right! Linden Hills Co-op is proud to carry PastureLand’s butters and cheeses, from Minnesota family farms. Michelle and Roger Benrud, who are members of the PastureLand Co-op, will be our guest speakers at this year’s annual membership meeting October 28!
Our newest local cheese offering is from Natural Valley Cheese, artisan quality goat cheeses from Hustler, Wisconsin (in the scenic Driftless area). Cheesemaker Tom Torkelson uses milk from area Amish dairy farmers, who graze their cows and goats during the milking season. This means the animals are consuming a greater variety of minerals than animals who only eat feed. Tom’s roots are in Wisconsin, since his father was a dairy farmer in New Glarus.
If you’re a blue cheese lover, we’ve got some outstanding locally made blues you should try, starting with Faribault Dairy’s traditionally cave-aged St. Pete’s Select. This Minnesota company’s mission is as simple and straighforward as can be:
To make, package, and distribute world class American blue cheese
Crumbled on a salad, melted gently atop your favorite burger or accompanied by a glass of port and a handful of candied walnuts, these blue cheeses truly are “world class!”