Tim Welsh had an idea—coffee and lavender rubbed on cheese. It wasn’t a common combination or technique for flavored cheese, but he thought it might work.
Before moving forward, he ran it by the cheese experts at Utah State University. Their response? It wouldn’t work. The cheese, theoretically, would become rancid and acidic too fast and inedible.
But Tim and his team didn’t know what they didn’t know. So, they tried it anyway.
The result? Barely Buzzed—now an award-winning cheese and one of Beehive Cheese’s most popular creations. Sometimes, not knowing the “rules” is exactly what leads to something great.
Barely Buzzed kicked off a movement in the American artisan cheese world of rubbed-rind cheeses and has inspired dozens of other cheesemakers to use this method.
Tim Welsh's brother, Dan, owned a coffee roasting company in Grand Junction, CO, called Colorado Legacy. He roasted a South American blend named Beehive Blend and shipped it to Beehive Cheese weekly.
Riesling is characterized by its sharp acidity and inherent sweetness, creating a dynamic flavor profile. When paired with Barely Buzzed, the wine's acidity and sweetness can perfectly complement the subtle butterscotch and gentle "smokiness" notes found in the cheese. Moreover, the floral aroma of the wine accentuates the lavender essence present in the cheese, resulting in a well-balanced and aromatic pairing.
Cabernet Sauvignon, known for its full body and medium acidity, can effortlessly complement the richness of a full-bodied cheese. The wine's hints of chocolate and black fruits harmonize beautifully with the espresso notes present in the cheese, resulting in a delightful pairing experience.
Syrah/Shiraz, dark and full-bodied wines, exhibit luscious flavors of dark, jammy fruits with subtle coffee undertones. They pair exceptionally well with a cheese that features roasted espresso notes on the rind, as it complements and enhances the wine's roasted caramel flavors.
Malbec, renowned for its dark fruit characteristics, also offers nuanced notes of chocolate and the influence of oak aging. This makes it an ideal companion for cheese featuring espresso flavors. The combination of dark fruit, chocolate, and oak in the wine complements and accentuates the espresso elements, creating a satisfying and harmonious pairing.