From corporate to artisan: Brothers-in-law Pat Ford and Tim Welsh are passionate about their handmade cheese!
When you take a bite of Beehive Cheese, it melts like butter in your mouth. That’s because Beehive Cheese is made from some of the creamiest milk in Utah and lovingly crafted into superior cheese by a family who shares a passion for the artisan way of life. Beehive Cheese is named after Utah, the Beehive State, as a homage to the industry and cooperation needed to make the desert bloom.
In 2005, brothers-in-law Tim Welsh and Pat Ford left the fast-paced world of software and real estate seeking a simple dream to bring back the local creamery to northern Utah. With the help of the Western Dairy Center at Utah State University, they traded their grinding commute and laptops for quiet pre-dawn mornings sitting with 500 gallons of farm-fresh milk carefully mixing, warming, and crafting it for hours to develop their unique cheese. An artisan’s patience for perfectly ripening wheels makes Beehive Cheese some of the best in America. The Beehive Cheese creamery is a modern cheese operation where old-world craftsmanship is embraced and the next generation of artisan cheesemakers are nurtured.
The Beehive Cheese family is delighted to share their passion with you.
Tim and Pat had a dream to bring back the local creamery to northern Utah, and they did just that. With help from the Western Dairy Center at Utah State University, they opened their doors in 2005. Beehive Cheese is proud to be among a handful of artisan cheese makers in Utah. The Beehive Cheese Company creamery sits at the mouth of Weber Canyon in a valley between the forested Wasatch Mountains in Northern Utah.
These mountains are home to world-class powder skiing in the winter and meadows of heavenly wildflowers in the summer. We consider our creamery a modern cheese operation where old-world craftsmanship is embraced.
The creamery is within walking distance from both Pat and Tim’s homes. Talk about a short commute! As a family-owned and operated business, their children make the trek to help their dads make cheese. This involves hopping over a fence and safely crossing a set of train tracks. The cousins work happily side-by-side learning about hard work and even microbiology while stirring milk, flipping cheese slabs, packaging curds, and rubbing cheese wheels.
Vegetarian-friendly rennet is use in all Beehive Cheese recipes.
The Wadeland Dairy’s herd is a mix of Jersey and Holstein cows whose creamy, high-quality milk gives Beehive Cheese its signature butteriness. Wade’s Dairy produces high quality milk used solely for the purpose of cheesemaking. Resting on the principles of creating a caring, stress-free environment for their herd, they use modern dairying techniques to ensure their animals are healthy and thriving.
Sustainable practices are important to Wade’s Dairy. They are currently working with Utah State University on a project to maintain and operate their methane digester. A methane digester harnesses the energy of cow waste and converts it into reusable energy for the farm.
A common question about milk concerns growth hormones and antibiotics. No cow is ever administered artificial growth hormones, most commonly referred to as rBGH or rBST. In the event that a cow becomes ill, the cow is separated from the heard and treated. The cow is then held until she’s well and then reintroduced into the herd once her milk tests clear for antibiotics.
Beehive Cheese does not standardize our milk. This means that as the milk changes with the season, we adjust our cheese recipe to match the fat and protein levels present in the milk.