Minnesota’s Redhead Creamery is Now in The Liquor Business
August 28, 2024 | 1 min to read
Redhead Creamery, known for its award-winning cheeses like Margie Cheddar and North Fork Whiskey Washed Munster, now utilizes the often-wasted whey by crafting a rare spirit called araga. Since only about 10% of the milk becomes cheese, the remaining whey is transformed into this unique liquor, highlighting the cheesemaker's innovative approach to sustainability and resourcefulness in distilling.
The popular cheesemaker makes araga, a spirit that’s incredibly rare because its key ingredient, whey, isn’t available to many distillers.
When the folks at Redhead Creamery are crafting their artisan cheeses, they now have liquor in mind. And for good reason.
As award-winning cheeses such as Margie Cheddar and North Fork Whiskey Washed Munster are produced, only about 10% of the milk actually becomes cheese. The rest is whey, a yellowish liquid that can be further broken down into protein — which can be fed to cows or sold commercially for humans — and sugar.
To read the rest of the story, please go to: The Minnesota Star Tribune