Fresh Fish, Dry Aged Steaks, Cured Meats, Farmstead Cheeses and Artisanal Chocolates
Beehive’s cheeses carry undertones of Utah’s unique high-desert and four-season ecosystem. Tim and Pat use only first-class-grade whole milk from Jersey cows at Ogden’s Wadeland South Dairy: 350 acres near the salty marshes, ponds and mudflats of the mineral-loaded Great Salt Lake. The same nutrient-rich soil that feeds thousands of migrating birds, feeds the lush alfalfa that the cows love to eat. The cheese is also full of the intelligence and imagination of the cheese makers: consider one award-winning cheese, Barley Buzzed, that’s rubbed with crushed lavender and exotic ground coffee. Tim and Pat even create custom cheeses like one requested by a bride-to-be as a surprise for her fiancé: a signature wedding cheese rubbed with honey and lavender and aged with a layer of blueberries in the middle. These original and personal touches set Beehive Cheese apart.
The Beehive Cheese Creamery sits at the mouth of Weber Canyon in a valley between the forested Wasatch Mountains: home to world-class powder skiing in the winter and meadows of heavenly wildflowers in the summer. It’s a modern cheese operation where old-world craftsmanship is practiced. The creamery is within walking distance from both Tim and Pat’s homes and their children often make the trek to help their dads make cheese (which involves hopping over a fence and crossing train tracks to get there.) The cousins work side-by-side learning about hard work and even microbiology while stirring milk, flipping cheese slabs, packaging cheese curds, cleaning and rubbing cheese wheels.
As Beehive’s newest addition to the family, Teahive is a “feel good” cheese. Rubbed with a blend of black tea and pure bergamot oil, leave it to the Beehive boys to create another unique, delicious cheese! The soothing qualities of tea and the relaxing properties of bergamot combine to produce a creamy cheese with rich fragrances of orange blossoms in April. Enjoy TeaHive with Beehive RUSKS, savory scones, biscuits, or marmalade. Pair with fruit-forward or floral wines, pilsners or even a chocolaty stout.
Honorable Mention - American Cheese Society
This is a full bodied cheese with a nutty flavor and smooth texture. The cheese is hand rubbed with a Turkish grind of Colorado Legacy Coffee Company's (The Cheesemakers brother) "Beehive Blend". The blend consists of a mix of South American, Central American, and Indonesian beans roasted to different styles. French Superior Lavendar buds are ground with the coffee and the mixture is diluted with oil to suspend the dry ingredients in the rub. The rub imparts notes of butterscotch and caramel which are prevalent near the rind, but find their way to the center of the cheese. The cheese is aged on Utah Blue Spruce aging racks in our humidity controlled caves, and moved to different temperature during the aging process to develop texture and flavor. The name "Barely Buzzed" comes from Andrea at Deluxe Foods in California. She was the winner of the name this cheese contest.
Awards - 1st Place, American Cheese Society Annual Competition 2007, 2008, 2009 and 2011.
From the land of Salt and Honey. We couldn’t resist this one. Our SeaHive is hand rubbed with Beehive wildflower honey and local Redmond RealSalt. The honey is harvested from a local farm where the bee’s visit wildflowers and fruit orchards. The salt is from an ancient sea bed near Redmond, Utah and contains unique flecks of color that are the result of more than 50 natural trace minerals. This cheese is shaping up to be one of our best experiments yet and is a true expression of our local flavors.
3rd Place - American Cheese Society competition 2011.
This spicy hand-rubbed cheese packs a heated punch as you near the rind. Made from the milk of local Jersey cows in Northern Utah, the combination of sweet creaminess and spice make it a great addition to any cheese plate.
· 1st place at the 2011 American Cheese Society competition
· 2nd place at the 2009 American Cheese Society competition
The spice is right! Our Cajun rub was developed by local Ogden, UT chef John Dearmin using only the finest ingredients. Unlike typical Cajun rub, Big John uses cayenne pepper instead of paprika. Sorry, the rest of the recipe is top secret. The spiciness of the rub is a nice compliment to the creamy texture of the cheese. Watch out, this cheese packs a heated punch as you near the rind.
· Medium to full-bodied red wines, Champagne, or a fruity wheat beer.
Chutney, preserves, shaved on a salad or melted over a burger with avacado.
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