Cheese probably doesn’t get any fresher or more local than this.
The northeast Minneapolis cheese-making plant Lone Grazer takes delivery of milk from Minnesota farms and begins a new cheese-making process every week. Because curds require no aging, they hit store shelves within two days of production.
Thanks to the raw ingredient of milk produced from grass-fed cows, Lone Grazer curds are distinctly lively and herbaceous.
Discerning restaurants and food trucks all over town are battering these and serving them with inventive sauces and sides. Do the same yourself at home, or just eat them naked out of the bag.
Lone Grazer Creamery
1401 Marshall St. NE
Lone Grazer cheese curds are available at Surdyk’s, France 44, Lake Wine & Spirits, and many local co-ops.
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