Alise has always followed her internal compass, and that compass pointed straight to cheese. That's why, at University of Minnesota, she created her own major focused on cheese and dairy quality. It's also why, when she moved to Vermont with her husband, they frequently vacationed at artisanal cheese plants. Today, she runs Redhead Creamery, a job she may genuinely have been born for. Read on for three FAQs about the business.

What does Redhead Creamery specialize in?

Cheese, of course. They make Ridiculously Good Cheese Curds, Lucky Linda Clothbound Cheddar, Little Lucy Brie, and North Fork Whiskey Washed Munster.

Why is it called Redhead Creamery?

Because Alise, and all three of her sisters, have red hair. The moniker is a tribute to her family—just like the firm and creamy "Lucky Linda Clothbound Cheddar," named after Alise's mom and the "Little Lucy Brie," named after her daughter.

Does the creamery make a red cheese?

Actually, yes—the "Red Temper," a honey chipotle cheddar whose spice should not be underestimated. The cheese provides the perfect heat for adding zest to chili, or turning your pet mouse into a tiny dragon.