Our Story

When you take a bite of Beehive Cheese, it melts like butter in your mouth— that’s because it’s made from some of the creamiest and cleanest milk in Utah, lovingly crafted into specialty cheese by a family who shares a passion for the artisan way of life. In 2005, brothers-in-law, Tim Welsh and Pat Ford, left the fast-paced world of software and real estate seeking a more simple way of life as artisan cheese makers. They traded in their grinding traffic commute for quiet mornings sitting with 500 gallons of farm-fresh milk. They gave up briefcases and laptops for the romance of making hand-crafted cheese: hours spent mixing and warming milk, feeling it thicken and envelope the room with the sweet smell of custard. Days spent following natural rhythms: waking before dawn to welcome new milk and feeling the tired ache of sore muscles at day’s end and months waiting with an artisan’s patience for their cheeses to ripen to perfection.

Instead of creating a piece of software or a well-crafted contract, Tim and Pat now turn-out delicious hand-made cheeses they can savor and share with neighbors and cheese-lovers all over.

Tim and Pat wanted to bring back the local creamery, so with help from the Western Dairy Center at Utah State University, they opened shop in 2005. Beehive Cheese is among only a few artisan cheese makers in Utah.