Latest Blog Posts

  1. Posted on November 4, 2015

    We had a nice write up with a number of other domestic cheesemakers. We’ve had a few, but are looking forward to trying the rest, hope you are too.

  2. Posted on April 10, 2015

    Craig Hageman, our head cheesemaker, gets all kinds of questions from new and long-time Alemar Cheese fans. Here, he shares some of the most common queries: What is the white stuff? Can you eat it? First of all, yes, you can eat it. [He encourages it!] The white, bloomy rind actually expands the flavor of the cheese, adding an earthy,… Read More »

  3. Posted on January 23, 2015

    Craig and I had the honor of accepting a Good Food Award for Bent River a few weeks back in San Francisco. The Good Food Awards began five years ago. Founder Sarah Weiner wanted to recognize small artisan producers who not only made good things, but made every effort to source ingredients in an ethical, thoughtful, and humane way. Sarah… Read More »

  4. Posted on July 8, 2014

    We are just releasing a new cheese here at Alemar, Blue Earth American Brie. Mankato is in Blue Earth County, named for the dark, fertile soil that surrounds us. We’ve always had a few Brie hoops around to catch any extra curd we might have left over from making Bent River. These pieces came in at roughly two-and-a-half pounds, and… Read More »

  5. Posted on May 6, 2014

    Craig Hageman will be taking over the reins at Alemar this summer. Here’s a chance to get to know him a little bit: Craig has ties in Mankato: his Mother grew up here, and he still has a number of uncles and aunts around, not to mention his grandparents. He grew up in the Cities, and figured out at a… Read More »

  6. Posted on April 8, 2014

    In August, I will have lived in Mankato for 20 years. Just to see the number shocks me; two thirds of my adult life, give-or-take. The best stuff happened here. My daughters were born and raised, I started a business that flourished for almost a decade, and I’ve made a number of life-long friends. The worst stuff happened here. Said… Read More »

  7. Posted on January 27, 2014

    Despite most of the State hanging out the “Closed” sign, we’re still making cheese today. Josh drove “Old Red” up to Cedar Summit this morning and picked up 200 gallons of fresh milk. Now that’s a true Minnesotan.

  8. Posted on January 18, 2014

    Thanks to an enterprising young man–Anthony Ticknor–and the will to participate in this decade, we present to you our new website. It will scale to your phone, your tablet, or your computer. It will tell you where to buy, or let you buy online. It will be full of regular (promise) blog posts about usually interesting and occasionally mundane things.… Read More »

  9. Posted on January 18, 2014

    This is a question I’ve been asked a hundred times. Since we placed at last year’s ACS competition, more people are showing an interest. My current pithy reply: Fromage Blanc is a “supporting actor” cheese versus a “lead actor” cheese like Bent River or Good Thunder. It’s meant to be mixed with things, elevating said things. It is great with… Read More »

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