• Creamy texture
• Garlicky
• Spicy 

Quick Facts

• Cheddar
• Rind rubbed with Cajun seasoning
• Vegetarian rennet
• Pasteurized cow's milk

Drink Pairings 

• Pilsner 
• Mead
• Hard cider

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, email hello@beehivecheese.com and we'll fix it.
• If the 4-oz retail wedges have blown, contact hello@beehivecheese.com and we'll fix it.

How to cut & wrap Big John's Cajun

• There should be rind present on every retail cut. Check out the video above for a visual. Yes, it is a video of Barely Buzzed, but Big John's Cajun should be cut the same way.  
• Tight plastic wrap is the best for Big John's Cajun 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 and cover up bald spot with surrounding rub. 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.

Big John’s Cajun: A cheese with a secret spice  

Big John’s Cajun started with a man, a restaurant, and a legendary rib rub.  

Chef John Dearmin, a well-known local restaurant owner, built a reputation for his incredible Cajun-style ribs. One day, he approached us with an idea—what if his signature rib rub was used on our cheese? We didn’t know what to expect, but as soon as we tasted it, we knew he was onto something. The bold, smoky, and spicy flavors paired perfectly with our creamy cheddar.  

At first, John guarded his secret rib rub recipe closely, mixing and delivering it to us himself. But as his restaurant grew busier, he eventually handed over the recipe, trusting us to carry on his Cajun tradition.  

The rest is history. Today, Big John’s Cajun is one of our most beloved cheeses, a tribute to the man who knew great flavor when he tasted it. Thanks, John!

Pairings

Riesling, with its pronounced ripened orchard fruit notes and high acidity, effectively cuts through the punchy spices found on the rind of the cheese. The combination creates a balance where the wine's fruity flavors and acidity provide a refreshing contrast to the spiciness of the cheese.

Rosé, particularly a Grenache Blend, showcases vibrant flavors like grapefruit and watermelon, accompanied by a zesty acidity. This lively profile helps to cut through the spicy notes present in the cheese, creating a harmonious pairing. The wine's acidity complements the spices in the cheese, while its fruity characteristics add a refreshing touch.

Zinfandel, known for its dark jammy fruit notes and subtle hints of black pepper, pairs excellently with the Cajun spices in the cheese. The wine's rich and fruity profile complements the bold flavors of the cheese, resulting in a well-balanced combination. The interplay between the Zinfandel's jammy fruit and the cheese's Cajun spices creates a delightful harmony, enhancing the overall tasting experience.

With its hoppy profile and citrus and pine notes, the Amber Ale enhances the spicy rind of the cheese. The combination of hop bitterness and fruity flavors complements the spiciness, resulting in a harmonious pairing where both the beer and cheese flavors are elevated.