Flavor Profile 

• Buttery 
• Brothy
• Milky 

Quick Facts

• Cheddar
• 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.
• There should be rind present on every retail cut. This is because the intensity of the whiskey is greater near the rind and having rind on all the cuts will give a more balanced tasting experinece. Check out the video above for a visual. You would cut Pour Me A Slice the same way you'd cut Barely Buzzed shown in the video.  
• Tight plastic wrap is the best to mitigate mold. Cheese paper, while sexy, reduces shelf life after cutting.

How to cut & wrap Promontory 

• 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.

Where did our recipe come from?

The recipe for Promontory is from Utah State University, where it’s known as Old Juniper. USU allowed us to commercialize this cheddar recipe on an artisan scale. Pat and Tim took USUs four-day cheesemaking course, which at the time was geared toward commodity cheesemaking education. As Beehive progressed toward its goals, Utah State became increasingly aware of the artisan cheese movement. Soon, the university began transitioning from commodity-focused classes to small-scale artisanal educational programming.

Pairings 

Chardonnay boasts a buttery and oaky character with subtle notes of vanilla. It exhibits a medium to full body, making it an ideal match for a mild and creamy cheese. The saltiness of the cheese will accentuate the wine's fruity elements while preserving its delightful buttery essence.

Pinot Grigio is characterized by its light body and vibrant acidity, accompanied by delicate hints of citrus fruit and honeysuckle. When paired with this cheese, which offers a creamy saltiness, the acidity of the wine is beautifully balanced. The cheese's creaminess acts as a counterpoint, allowing the fruit flavors of the wine to shine brightly.

Rosé wine exhibits a light body, accompanied by delightful notes of strawberry, melon, and occasionally watermelon. It also possesses a refreshing crunchiness reminiscent of celery or rhubarb. When paired with the mild and salty cheese, the fruit flavors in the wine are accentuated, imparting a touch of sweetness to the overall experience.

Pinot Noir, known for its light to medium body, boasts vibrant acidity and subtle hints of raspberry, cherry, and vanilla. The mild creaminess of this cheese complements the wine's light body beautifully. Additionally, the saltiness of the cheese enhances the prominent raspberry and cherry notes in the Pinot Noir, creating a harmonious and flavorful pairing.

Wheat beer, with its softer and less malty profile, provides a perfect balance when paired with creamy cheeses. The beer's gentle characteristics cut through the creaminess of the cheese without overpowering either element. This harmonious pairing allows the flavors of both the wheat beer and the cheese to shine, creating a delightful combination that pleases the palate.

Pilsner, with its dry and crisp nature, serves as an excellent companion to cut through the smooth and buttery creaminess of the cheese. The refreshing qualities of the pilsner provide a delightful contrast, enhancing the overall tasting experience.

When it comes to sour beers, their crisp bite works wonders with Promontory. The lively acidity in sour beers cuts through the creaminess of the cheddar, creating a pleasing balance between the two. The result is a harmonious pairing where the flavors of the sour beer and Promontory complement each other, ensuring a satisfying finish.