The Ford and Welsh families had a dream to build a creamery in the community they love. And they did just that at the mouth of Weber Canyon in a valley between the forested Wasatch Mountains in Ogden, Utah.
With help from the Western Dairy Center at Utah State University and Big D Construction, they opened their doors and filled their first tiny vat in 2005 (see photo). A lean budget steered them to equipment that had more cheesemaking experience than they did at the time!
Over the last 18 years the creamery has grown, and newer equipment introduced. We’ve graduated from one small vat, to a double vat system that allows for efficiencies in production - but not a ton of space in the make room.
In the Summer of 2024, we'll have some exciting news to share about changes at Beehive Cheese. Stay tuned!