Flavor Profile 

• Buttery 
• Smokey
• Nutty
• Toasted 

Quick Facts

• Cheddar, cold smoked with apple slices and walnut wood
• Vegetarian rennet
• Pasteurized cow's milk

Drink Pairings 

• Pale Ale
• Cabernet 
• Syrah

Storage

• Store between 33-40 degrees. Avoid fluctuations outside this range, which can cause the cheese to gas off (a.k.a. blowing).
• To avoid cross contamination, avoid storing near bloomy rind cheeses.
• If the quarter has blown in its original packaging and no mold is present, you can leave it in the packaging if it's out of public view. It's perfectly fine to consume. Cheese is a living being that likes to breathe a little.
• Feel free to rewrap or reseal the blown quarter. If that doesn't do it, contact your distributor or email hello@beehivecheese.com.
• If the 4-oz retail wedges have blown, contact your distributor or hello@beehivecheese.com.
  

How to cut & wrap Apple Walnut Smoked  

• A 4-5oz wedge cut is preferable to a square cut.
• Tight plastic wrap is the best to mitigate mold. Cheese paper, while sexy, reduces shelf life after cutting.

What if there's mold present?

• For quarter wheels, if the cheese is within date and has a few spots of white, blue, or green mold, brush off the spots. Seek a credit if the mold is so pervasive that it cannot be brushed off. For 4-oz wedges in the original packaging, contact your distributor to seek a credit.
• If you see orange, red, or black mold, discard this cheese and contact your distributor.

Apple Walnut Smoked Genesis Story

Around the time Beehive Cheese opened its doors, Pat Ford was deep into a new obsession—smoking meats and vegetables in his homemade backyard smoker. If it could be smoked, Pat was going to try it. His daughter, Avery Ford, fondly recalls watching her dad experiment with different foods, pushing the limits of his smoker’s capabilities.

One day, he had a bold idea: why not smoke a wheel of Promontory? With high hopes, he placed the cheese inside, closed the lid, and let the smoke work its magic. But when he opened the smoker, he didn’t find a beautifully infused wheel of cheese—he found a melted, gloopy mess.

That’s when the lightbulb went off. They needed a different approach. Instead of hot smoking, they switched to cold smoking, allowing the cheese to absorb the delicate flavors without melting away. The result? A perfectly smoked cheddar with rich, nutty depth and a smooth, balanced finish.

And just like that, Apple Walnut Smoked was born—a cheese that started with backyard curiosity and became a Beehive classic.

Pairings

Chardonnay, known for its buttery texture and oak-driven character, pairs wonderfully with the cheese's subtle smokiness. The interplay between the wine's oakiness and the cheese's light smokiness highlights the flavors of both, while also accentuating the delightful vanilla notes found in the Chardonnay.

Sauvignon Blanc, characterized by its high acidity, serves as a perfect companion to cut through the smoky essence of the cheese. This contrast allows the fruity notes in the wine to shine through, while also enhancing the inherent sweetness present in the cheese. The combination of the wine's acidity, the cheese's smokiness, and their complementary flavors creates a balanced and enjoyable pairing experience.

A Grenache Blend, with its hints of red berries, low acidity, and tannin levels, is an excellent choice for pairing with the smoky cheese. The wine's flavors harmonize beautifully with the cheese's smokiness, ensuring a well-balanced combination where neither element overpowers the other. Additionally, the Grenache Blend's subtle sweetness acts as a counterbalance, enhancing the overall enjoyment of the pairing while maintaining a delightful harmony of flavors.

Zinfandel is renowned for its bold and intense flavors, which often highlight ripe dark fruits, spices, and occasionally a touch of smokiness. When paired with smoked Cheddar, known for its robust and distinct flavor profile, the two create a compelling combination that delivers a gratifying sensory experience. The shared smokiness in both the Zinfandel and smoked Cheddar generates a synergistic effect, intensifying and enriching the overall smoky character of the pairing. This shared flavor element adds depth and complexity to the combination, enhancing the overall enjoyment of the wine and cheese duo.

The highly roasted notes and rich malty body of the Porter create a perfect harmony with the smokiness and sweet creaminess of the cheese. The robust flavors of the beer complement and enhance the flavors of the cheese, resulting in a delightful combination that showcases the best of both.

With its moderate malt flavor and toasted notes, the Red Ale provides a balanced counterpart to the smokiness in the cheese. The toasty characteristics of the beer work in harmony with the cheese, creating a well-rounded pairing that brings out the best in both.

The tangy profile of the Hard Cider cuts through the smokiness of the cheese, providing a refreshing contrast. Additionally, the cider's sweet apple notes harmonize with the flavors of the cheese, creating a balanced and enjoyable pairing experience that brings out the unique characteristics of each.