Beehive Cheese

In 2005, brothers-in-law Tim Welsh and Pat Ford left the fast-paced world of software and real estate seeking a simple way of life as cheese makers. They had a dream to bring back the local creamery to northern Utah, and they did just that, they traded their grinding commute 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. Delighting in the sweet smell of warm milk, they fell in love with the natural rhythms of making cheese the old fashioned way.

The Beehive Cheese Company creamery sits at the mouth of Weber Canyon in a valley between the forested Wasatch Mountains in Northern Utah. These mountains are home to world-class powder skiing in the winter and meadows of heavenly wildflowers in the summer.

Beehive Cheese company sources milk from Wade’s Dairy. This 4th generation family dairy is owned and operated by Clint and Tara Wade. Wade’s Dairy produces high quality milk used solely for the purpose of cheesemaking. The staff at Wade’s Dairy cares for a mixed herd of Jersey and Holstein cows on approximately 550 acres of land. Sustainable practices are important to Wade’s Dairy. No cow is ever administered artificial growth hormones, most commonly referred to as rBGH or rBST.

At Beehive Cheese they have a passion for creating delicious artisan cheeses that are hand-rubbed with the best ingredients and that seems to be the right course as they are already a recipient of many awards.

Our Featured Beehive Cheese
Picture of barely buzzed cheese

Barely Buzzed cheese is an artisanal cheese hand-crafted by Tim Welsh and Pat Ford of the Beehive Cheese Company in Uintah in Utah. These two guys are brothers-in-law and decided one day to hang up their neck ties and start making cheese - and boy did they hit the jackpot with the Barely Buzzed.

A wonderful cheddar-like cheese that is just wonderful without the rub, but the rub of Turkish coffee, French Lavender and oil is the icing on the cake - or the rub on the cheese. The rub adds notes of butterscotch and caramel that are prevalent close to the rind, but find their way to the center of the cheese.

The Beehive Cheese Creamery sits at the mouth of Weber Canyon in a valley between the forested Wasatch Mountains. The cheese is aged on Utah Blue Spruce aging racks in humidity controlled caves, and moved to different temperature during the aging process to develop texture and flavor. This impressive tasting cheese won already various awards: 1st Place, Flavored Cheddar American Cheese Society Annual Competition 2007, 2008, 2009 and 2011 and a 3rd place in 2012.

We hand-cut and wrap this cheese in wedge of 1 pound and 8 ounces.

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Barely Buzzed cheese is an artisanal cheese hand-crafted by Tim Welsh and Pat Ford of the Beehive Cheese Company in Uintah in Utah. These two guys are brothers-in-law and decided one day to hang up their neck ties and start making cheese - and boy did... read more