Flavor Profile 

• Salty
• Honey
• Buttery

Quick Facts

• Cheddar
• Rubbed-rind, rubbed with Redmond Real Salt and raw wildflower honey
• Vegetarian rennet
• Pasteurized cow's milk

Drink Pairings 

• Pinot Noir 
• Savvy B
• Hazy IPA

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.

How to cut & wrap Seahive 

• There should be rind present on every retail cut. Check out the video above for a visual. You would cut Seahive the same way you'd cut Barely Buzzed.  
• 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. 

A local gem

Seahive isn’t just about honey and salt—it’s about partnership, place, and the unexpected magic of aging.

We source our raw, unfiltered honey from Slide Ridge Honey, a local producer that keeps a portion of its bees on Beehive Cheese’s undeveloped land in Morgan County, Utah. This connection to the land makes Seahive truly local, with flavors shaped by the very environment where our cheese ages.

But the real surprise happens on the rind. When the honey and salt interact over time, the honey undergoes acidification. Instead of leaving a sweet finish, the sugars transform into acids, creating a tangy, complex flavor that challenges expectations.

At Beehive Cheese, we love pushing boundaries—and Seahive is proof that sometimes, the best flavors come from the unexpected.

The salt is from Redmond Real Salt, a local salt producer who mines from the ancient salt beds located in Redmond, UT. 

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.

IPA, known for its hoppy and bitter profile, pairs wonderfully with tangy and creamy Seahive. The robust hop flavors and bitterness of the IPA stand up to the tanginess of the cheese, creating a dynamic combination that tantalizes the taste buds.

Pale Ale, with its light body and subtle fruity notes, offers a perfect contrast to the sharpness of the cheese. The Pale Ale cuts through the sharpness while simultaneously bringing forth the natural sweetness found in the honey on the cheese's rind. This pairing strikes a harmonious balance between contrasting flavors, resulting in a delightful and well-rounded taste experience.

Hard cider, with its dry and tangy characteristics, provides a refreshing counterpart to the creaminess of the cheese. The tanginess in the cider cuts through the richness, creating a balanced pairing that leaves a pleasant and satisfying finish. The combination of hard cider and creamy cheese is sure to please both cider enthusiasts and cheese lovers alike.