Redhead Creamery Red Temper
Redhead Creamery made it first batch of cheese in 2013 and by the end of 2014 they had built and opened up thier own cheese making facility right here on their family farm, Jer-Lindy Farms. The dream for this sustainable and eco-friendly creamery has been a dream of founder (and natural redhead) Alise Sjostrom’s since she was 16.
Smooth and mild, this cheddar will have you doubting its heat before it hits. Redhead Creamery simply had to create something that was red. I know, it’s rediculous.Great alone, Redhead Creamery’s Honey-Chipotle Cheddar melts nice on chili and gives your favorite grilled cheese sandwich the perfect kick.
Milk: Pasteurized Cow
Age: 3+ month(s)
Minimum Order of $25 (includng all items) to ship cheese, thank you for your understanding
To maintain quality, our cheese inventory is constantly refreshing. We cannot guarantee that a cheese is in stock at a quantity sufficient to fill on order. Orders for out of stock or limited quantities will be notified, substitutions recommended and purchases partially or wholly refunded if necessary.
1-2 day shipping is required at checkout. Cheese is shipped on Monday - Wednesday in insulated packaging with cold packs. Cheese should be refrigerated immediately after receive.
All our orders are sliced by hand. Slicing cheese is an inexact art. Weights are approximate and will vary.
We ship cheese using UPS Monday through Wednesday in insulated packages. UPS 2 Day Air is recommended to shipments to states not boarding Illinois.Read more →
Shipping Wine (Illinois Only)
We ship wine to Illinois Residents Only, UPS Adult Signature in required. Wine shipments require special packaging and therefore will likely be shipped separate from other items purchased.Read more →
Local Pick Up & Delivery
Local Pick Up is available for all items and can be selected at check out. Most items will be available same day. Cheese trays and other prepared items will could require extra time. Delivery is available, but could be limited at times due to staffing.Read more →