Stephs Cheers and Jeers was provided the samples mentioned in this post in return for an unbiased review.
I am a cheese fanatic so when Beehive Cheese offered to send me a care package of their unique cheeses I was SO excited. I was REALLY intrigued by their Barley Buzzed Cheese and I couldn’t wait to sample their cheeses because many of their flavors are not ones I have seen before so I was excited about the experience.
Beehive Cheese was launched in 2005 after brothers-in-law Tim Welsh and Pat Ford left the world of software and real estate for the world of cheesemaking. With the help of the Western Dairy Center at Utah State University, Tim and Pat opened up a creamery in northern Utah situation at the mouth of Weber Canyon in a valley between the forested Wasatch Mountains.
Vegetarian-friendly rennet is used in all of their cheeses and they source their milk from Wade’s Dairy which is a 4th generation dairy farm owned by Clint and Tara Wade. Every delivery of milk is tested for: somatic cell count, pH, the presence of antibiotics, butterfat and protein levels and if there are any signs of impurities the milk is denied.
Beehives line of cheeses include the following flavors:
- Red Butte Hatch Chile which has a rub that is a blend of dried chiles and spices, spicy chilies are also added into the cheese when its pressed to add extra flavor. This cheese flavor is named after the Red Butte Garden at the University of Utah and 3% of all sales from this cheese flavor is donated to help Red Butte Gardens’s efforts to maintain a place where nature and people connect.
- Barely Buzzed which is a coffee and lavender rubbed cheese and has subtle notes of butterscotch and caramel. This is one of the most popular cheeses and is super unique in its flavor but also because Colorado Legacy Fine Coffee’s produces a Beehive Blend of South American, Central American, and Indonesian beans roasted in different styles exclusively for Barely Buzzed. This blend is then combined with French Superior lavender buds and freshly ground onsite.
- Apple Walnut Smoked which is cold smoked in small batches using local Utah walnut wood and slices of red apple. Apple Walnut Smoked has a subtle sweet and nutty flavor with a hint of smoke.
- Big John’s Cajun packs a WICKED punch, the Cajun rub was developed by local Ogden, UT chef John Dearmin and unlike typical Cajun rubs this rub uses cayenne pepper instead of paprika.
- Promontory which is an Irish style cheese with a buttery, full-bodied texture and snappy, citrus-like fruity notes. This cheese is also offered with Habanero and Rosemary
- Seahive which is rubbed with local honey and Redmond RealSalt which is harvested from an ancient sea bed near Redmond, Utah and contains unique flecks of color from more than 50 natural trace minerals.
- Squeaky Bee Curds which are offered in 5 differnet flavors
- Teahive which is tea rubbed and has the relaxing properties of bergamot.
- Aggiano which is a dry yet creamy cheese with hints of pineapple, this recipe is courtesy of the Utah State University Aggies and is considered a unique American cheese.
- Beehive Fresh which is similar to mozzarella.
I had SO much fun sampling the cheeses I was sent, I really loved the Barely Buzzed and I can totally understand why it is their most popular cheese because it’s almost indescribable.
Beehive cheese has a retail shop located at 2440 E 6600 S, Suite 8, Uintah, UT 84405 but don’t fear! If you are not local you can purchase their cheeses at their online shop!