Taste Buds: Artisan Cheese and DIY Boards
Taste Buds: Artisan Cheese and DIY Boards
In this episode of Taste Buds, Stephanie Hansen explores the craftsmanship behind Minnesota-made artisan cheese and DIY charcuterie boards.
MINNEAPOLIS (FOX 9) - In this episode of Taste Buds, Stephanie Hansen explores the craftsmanship behind Minnesota-made artisan cheese and DIY charcuterie boards.
First up, Redhead Creamery in Brooten, Minnesota, where owner Alise Sjostrum’s family-owned operation has grown from a local dairy farm into a globally recognized artisan cheesemaker.
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Beyond nationwide distribution, the creamery has expanded into a destination featuring farm tours and a "CheeseStillery," which uses whey to produce spirits for on-site cocktails.
Alise shows Stephanie how she separates the curds and whey in cow’s milk to make their Little Lucy Brie cheese, before Alise’s husband Lucas offers a taste of their spirits.
Back in her kitchen, Stephanie welcomes charcuterie pro Kelsey Bassett, known to her 124K+ Instagram followers as @theboardloon.
Kelsey breaks down her signature five-step process for building a charcuterie spread at home using creamy brie, crowd-pleasing Manchego, classic cheddar cubes, and blueberry vanilla goat cheese.
Afterward, Stephanie puts her new skills to the test by creating a custom board featuring a brûléed brie from Redhead Creamery topped with candied pecans.
Brûléed Brie with Candied Pecans
Ingredients
- Brie wheel (we used Little Lucy Brie from Redhead Creamery)
- 2-3 Tbsp white sugar
- 1 cup pecan halves
- 3 Tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- Pinch cayenne pepper
- Water as needed (if nuts are dry)
Instructions are available in the video above and here.