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Cheesemaking - Paving the whey for fine spirits: Episode 113
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Named after and guided by her parents, Jerry and Linda, Alise Sjostrom’s Jer-Lindy Farms produces award-winning cheeses. A graduate of the University of Minnesota and Vermont Institue for Artisan Cheese, Sjostrom is quick to point out the biggest misconception about her line of work - that being lactose intolerant means you can’t enjoy the fruits of her labor.
“Cheese is actually quite low in lactose compared to dairy products like milk, cream, and yogurt,” says Sjostrom. “Most contain less than 2g per one ounce serving, which is far less than the 12-13g found in a one cup serving of milk.”
Crediting the lessons she’s learned along the way from others in the cheese industry and her team of owners and employees, Sjostrom not only produces cheese with her team at Redhead Creamery, but the business is also making it foray into the spirits industry. Listen in to find out which by-product of the cheese-making process is making its way into cocktails.
To learn more about Sjostrom or to order Cheese, visit www.redheadcreamery.com. Find her on Facebook and Instagram.
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