There’s a lot you can do with the items presented in this box: Build a cheese board, play a game of poker, build the most amazing St Patty Melt… you’re very lucky to be receiving this metaphorical pot of gold.
Don’t take my word for it. Go on, dig through!
Just for giggles, we asked our entire creamery staff to suggest the perfect movies and songs to pair with this box. Here’s a few...
Rounders Poker Face, Lady Gaga
Maverick The Gambler, Kenny Rogers
The House Get Lucky, Daft Punk
Big John’s Cajun
Rubbed with Cajun spices
Liven up your taste buds with the cheese that tamed both the crisp lager and the pilsner. Big John’s Cajun is the cheese for a spice lover who doesn’t shy away from cayenne (or adventure). Also rubbed with a blend of garlic and celery seed, the bold orange rind this rub creates earns it a rightful place on any board or as the cheese of choice on any deli fresh sandwich.
It’s Beehive. It’s fresh. It’s Beehive Fresh!
You’re pretty lucky, this cheese is so limited we don’t even have a label for it. We created it especially for shredding and melting, making it ideal for the St. Patty Melt recipe we’ve included at the end of this info sheet.
1 pound of Fresh Chive Curds
Squeaky Bee meets Chives
Curds are created at the very start of our cheese making process, before being pressed together to form our cheddar. But these curds were lucky enough to be taken out early and dressed up with green chives. Pair with a bright, crisp ale or lager.
Creminelli Finocchio Salami
A classic Tuscan recipe
Made out of coarsely chopped pork meat, this fennel flavored dry sausage is a legendary piece of Italian charcuterie. A Tuscan dry cured salami, Finocchio has a strong flavor balanced with salt, fennel, and pork. It’s a stunning pair with Big John’s Cajun and amber ale mustard.
Creminelli uses a natural casing, which you should remove before eating – simply score with a knife lengthwise and peel back.
Fermented cabbage. What’s not to love!?
Love it or hate it, this fermented cabbage’s distinctly sour taste is made to pair with a variety of foods and even some fermented drinks. Sauerkraut can pair with (or replace) an artisan cheese on a cheese board, add the final touch to your burger, or can be enjoyed right from the jar.
Sun Valley Amber Ale Mustard
The perfect condiment for your St. Patty Melt, Sun Valley Mustard’s Amber Ale blends amber ale beer with a unique mixture of spices to produce a balanced mustard with a delicious malty flavor that pairs well with sausages and meats. Charcuterie? Sandwich? Straight into your mouth? You’re set.
Effie’s Rye Biscuits
Home style + new style
Reminiscent of traditional European country breads, Effie’s crisp and buttery Rye Biscuits feature stone-ground rye, toasted walnuts and a dash of caraway. They’re a terrific match for fruit chutneys, onion jam or our cheddar.
Top a biscuit with salami, cheese, sauerkraut, and a little mustard for the perfect subscription box bite. Tastes like a tiny pastrami on rye!
Poker & a Pint
It’s time to go wild because you’re getting two very special Beehive gifts. Use the pint glass for the ales and lagers you plan on pairing with the Big John’s Cajun and curds, and use the poker deck to test your luck of the draw. Both are best used in the presence of cheese, beer and/or a St. Patty Melt… or go wild and have the whole pot!
Heather’s Mustard Sauce
In a sauté pan, heat olive oil over medium heat. Add onions, salt, pepper, and beer. Cook until onions are softened and caramelized. Add beer, garlic, sauerkraut, and balsamic vinegar. Cook 2 minutes more. Remove from heat and cool.
Combine beef and seasonings and form into patties. Cook in a frying pan to your preference. While your patties cook, mix the mustard sauce ingredients together and set aside.
Let’s put these St. Patty Melts together! Heat a clean sauté pan to medium. Butter one side of two slices of rye bread. Lay the first slice in a pan with the buttered side down. Spread the mustard sauce on the slice, add onion mix, beef patty, shredded cheese. Top with the remaining slice of bread. Toast on one side then flip over sandwich until the other side is toasted and the Beehive Fresh cheese is melted.
Serve with mustard sauce on the side.
The Beehive Cheese brand promise is at the core of our everyday whey of life. This promise reflects who we are as a family-run company and our promise to our customers. If you have a problem with your cheese we will make it right. Our promise to you is simply this; Great Cheese, No Excuses.
This cheese 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.
Apple Walnut Smoked is made from the milk of Jersey cows from Ogden’s Wadeland South Dairy. Wadeland’s Jersey cows enjoy 350 acres near the salty marshes, ponds and mudflats of the mineral-loaded soil of the Great Salt Lake.
Unique espresso and lavender hand-rubbed cheese with subtle notes of butterscotch and caramel. Made from the milk of Jersey cows; this is a full-bodied cheese with a smooth, creamy texture. Barely Buzzed is our most popular cheese and is considered by many to be a great American original.
It’s all about the rub. 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. It turns out the love for food and artisan craftsmanship runs in the family. The owner and roaster of Colorado Legacy Fine Coffee is the brother of cheesemaker Tim Welsh.
Our unique espresso blend is then mixed with French Superior lavender buds and freshly ground onsite. The mixture is diluted with oil to suspend the dry ingredients in the rub. Rubbing the cheese produces notes of butterscotch and caramel near the rind, which find their way to the center of the cheese.
Barely Buzzed is aged in our humidity controlled facility and then moved to two different temperatures during the aging process to develop texture and flavor.
The name "Barely Buzzed" came from Andrea at Deluxe Foods in California. She was the winner of the “Name this Cheese” contest.
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.
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.
As the patriarch of the Beehive family of cheeses, Promontory is an Irish-style cheese with buttery, full-bodied texture and snappy, citrus-like fruity notes.
Promontory, as well as all Beehive cheeses, is made from the milk of Jersey cows from Ogden’s Wadeland South Dairy. Wadeland’s Jersey cows enjoy 350 acres near the salty marshes, ponds and mudflats of the mineral-loaded soil of the Great Salt Lake. The same nutrient-rich soil that feeds thousands of migrating birds, feeds the lush alfalfa that the cows love to eat.
Jersey cows are the smallest, and arguably the cutest, of dairy cow breeds. Despite their small size, they produce milk with the highest protein and fat content. Higher fat and protein means the milk is creamier. This is why Beehive cheese crafts such beautifully creamy cheese.
Beehive Cheese has a passion—to return to simple, local food. Our company’s efforts to use local ingredients gives our cheese and our company a sense of place. This sense of place holds true for one of our oldest charitable partners, Red Butte Garden at the University of Utah and their mission to connect people with plants and the beauty of living landscapes.
Beginning in 2018, Beehive Cheese Company will donate 3% of the gross sales of Red Butte Hatch Chile cheese to Red Butte Garden to further their efforts to maintain a place where nature and people connect.
It makes sense for us to align with this local partner to create, support and make a difference in our community. Buy some Red Butte Hatch Chile cheese today and help us support the landscape and lifestyle we love.
Loaded with New Mexican Hatch Chiles, Red Butte Hatch Chile is proving to be one of our most popular cheeses among fans. We mix spicy chilies into the cheese which are then pressed into the curd.
Our signature rub contains dried chiles and spices which bring out floral and savory notes in the base cheese.
Hand-rubbed with local honey and Redmond RealSalt®, Seahive is a beautifully balanced treat. Made from the milk of Jersey cows in northern Utah, this is a full-bodied cheese with a smooth, creamy texture. SeaHive is shaping up to be one of our best cheeses. It is a true expression of our local flavors, superior quality and creativity.
From the land of salt and honey. Our Seahive is hand-rubbed with wildflower honey harvested from a local farm and RealSalt® sea salt. RealSalt® is harvested from an ancient sea bed near Redmond, Utah and contains unique flecks of color from more than 50 natural trace minerals.
Leave it to the Beehive family to create another unique, delicious cheese! Teahive is a “feel good” cheese. The soothing qualities of tea and the relaxing properties of bergamot combine to produce a lovely cheese with rich fragrances of orange blossoms in April. The creaminess of this Jersey cow cheese immediately delights the palate and the complexities of the tea-rubbed rind continue through the finish.
Fully Loaded is fortified with rye whiskey. Bold and spicy, with hints of cinnamon, anise, and honey. The rye whiskey imparts a complex kick to Beehive’s creamy, Irish-style cow’s milk cheese