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!”