From Corporate to Artisan

I’m always a little hesitant eating a cheese that has added flavors to it. I usually find the cheese to be underwhelming in both taste and quality.

Well, the boys at the Beehive Cheese Company prove me wrong…way wrong. Pat Ford and Tim Welsh (brothers-in-law!) have quickly made a name for themselves in the cheese world. Back in 2005, both Pat and Tim decided to leave the fast-paced world of software and real estate and seek a simpler (and cheesier) way of life.

The boys traded in their commutes and laptops for quiet pre-dawn mornings sitting with 500 gallons of farm-fresh milk carefully mixing and warming it for hours to develop their unique cheese. Pat and Tim quickly fell in love with the natural rhythms of making cheese the old fashioned way. The long days of polishing their recipe and the months spent waiting with an artisan’s patience for wheels to ripen to perfection have made Beehive Cheese some of the best in America. The Beehive Cheese Company is one of the only artisan cheese makers in Utah!

The Beehive boys only use Jersey cows milk in all of their cheeses. So what? Jersey cows, despite their small size, produce milk with the highest protein and fat content. Higher fat and protein means the milk is creamier (a.k.a. more delicious!)

Promontory.

The patriarch of the Beehive family! A relatively young Irish-style cheddar with buttery, full-bodied texture and snappy, citrus-like fruit notes. Pairs great with full-bodied reds, ales and IPAs. Try Promontory in your next grilled cheese, mac ‘n cheese or simply with apples and honey.

Awards

1^st place at the American Cheese Society: 2011

Bronze Medal at World Cheese Awards: 2010

Barely Buzzed.

A true American original! The Beehive boys start with Colorado Legacy Fine Coffee beans and French Superior lavender buds. Next? The two premium ingredients are freshly ground onsite, diluted with oil to suspend the dry ingredients in the rub. The result? Rubbing the cheese produces notes of butterscotch and caramel near the rind, which find their way to the center of the cheese.

Pair with medium to full-bodied wines, ports, ales, stouts and ciders. A great match with fresh fruit or charcuterie.

Awards

1^st place at the American Cheese Society: 2007, 2008, 2009, and 2011

3^rd place at the American Cheese Society: 2012

SeaHive.

Hand-rubbed with local honey and Redmond RealSalt, SeaHive is a beautifully balanced treat. A full-bodied cheese with a smooth, creamy texture—a true expression of the local flavors, superior quality and creativity! RealSalt is harvested from an ancient sea bed near Redmond, Utah! Great with hoppy ales or fruity white wines, and perfect shaved on salads and soups.

Awards

3^rd place at the American Cheese Society: 2011

TeaHive.
The newest member of the family! The soothing qualities of tea and the relaxing properties of bergamot combine to produce a lovely cheese with rich fragrances of orange blossoms.  The creaminess of the cheese is an immediate delight and the complexities of the tea-rubbed rind continue through the finish. Pair with fruit-forward wines, pilsners or chocolaty stouts. Try with savory scones, biscuits or marmalade!

Awards

1^st place at the American Cheese Society: 2012

Please join us for "Fromage with Friends" as American Cheese Month continues this Saturday from 12p-3p. We'll have all four BeeHive Cheeses for you to taste...which will be your favorite?