When Beehive Cheese strides into the party, heads turn. Holstering their phones, guests turn to their friends. “Who is that cheese?”
This is not the cheese you grew up on—it’s in a league of its own, a flavor that transports you somewhere new where a spirited conversation can begin. This is a humble cheddar elevated to artisanal greatness through the art of the rubbed rind. Our cheese brings people together and sharing it freely has been linked to an increase in the quality and quantity of friendships—that’s pretty much a fact.
So how did the creation of award winning, first of its kind rubbed rind cheese derive from a software guy and a real estate salesman? Well, they say in order to break the rules you need to know them first…
Determined to contribute to the local Utah foodie community, best friends and brothers-in-law Pat and Tim sought help from Western Dairy Center, a leading cheese research institution of the western U.S. Seeing the determination of these friends, the cheese researchers quickly adopted them as their artisanal interns and mentored the novice cheesemakers with their expertise in cheese crafting. By the time the friends filled their vat for the first time, they had 8 days of cheesemaking experience between them.
Beehive–the name they adopted for their company– realized pretty quick that you can’t make great cheese without the best milk. They chose to partner with Wadeland South, a fourth-generation family creamery. Wadeland takes great care of their healthy and thriving herd of Holstein and Jersey cows, which greatly impressed Beehive. Wadeland was the obvious choice. The high butter fat of their milk gives Beehive Cheeses its consistent, rich quality.
Tim had some coffee roasted by his brother in Colorado lying around. In a moment of flavor insight, he combined the rich, roasty coffee with bright lavender for an external rub he put on a wheel of their base cheddar Promontory and thus Barely Buzzed was born! They took their new creation to the national American Cheese Society competition and turned heads. In its first year of creation, Barely Buzzed pulled ahead in its category and won Best Flavored Cheddar in America. Not wanting to disappoint, Barely Buzzed took first place another four times in the years to come.
This commitment and a willingness to try new things catapulted the cheesemakers to the national spotlight. Beehive continues to be among the nation’s leading creameries producing award-winning cheeses like our honey and salt rubbed Seahive, or cajun spice rubbed Big John’s Cajun.
Our tiny creamery at the mouth of the Weber Canyon continues to grow. Pat and Tim have brought on the next generation of cheesemakers and staff to continue their vision and commitment to making friends through cheese every day.
The Beehive Cheese brand promise is at the core of our everyday whey of life. This promise reflects who we are as a family-run company and our promise to our customers. If you have a problem with your cheese we will make it right. Our promise to you is simply this; Great Cheese, No Excuses.
This cheese is cold-smoked in small batches using local Utah walnut wood and slices of red apple. Apple Walnut Smoked has a subtle sweet and nutty flavor with a hint of smoke.
Apple Walnut Smoked is made from the milk of Jersey cows from Ogden’s Wadeland South Dairy. Wadeland’s Jersey cows enjoy 350 acres near the salty marshes, ponds and mudflats of the mineral-loaded soil of the Great Salt Lake.
Unique espresso and lavender hand-rubbed cheese with subtle notes of butterscotch and caramel. Made from the milk of Jersey cows; this is a full-bodied cheese with a smooth, creamy texture. Barely Buzzed is our most popular cheese and is considered by many to be a great American original.
It’s all about the rub. Colorado Legacy Fine Coffee's produces a Beehive Blend of South American, Central American, and Indonesian beans roasted in different styles exclusively for Barely Buzzed. It turns out the love for food and artisan craftsmanship runs in the family. The owner and roaster of Colorado Legacy Fine Coffee is the brother of cheesemaker Tim Welsh.
Our unique espresso blend is then mixed with French Superior lavender buds and freshly ground onsite. The mixture is diluted with oil to suspend the dry ingredients in the rub. Rubbing the cheese produces notes of butterscotch and caramel near the rind, which find their way to the center of the cheese.
Barely Buzzed is aged in our humidity controlled facility and then moved to two different temperatures during the aging process to develop texture and flavor.
The name "Barely Buzzed" came from Andrea at Deluxe Foods in California. She was the winner of the “Name this Cheese” contest.
This spicy hand-rubbed cheese packs a heated punch as you near the rind. Made from the milk of local Jersey cows in Northern Utah, the combination of sweet creaminess and spice make it a great addition to any cheese plate.
The spice is right! Our Cajun rub was developed by local Ogden, UT chef John Dearmin using only the finest ingredients. Unlike typical Cajun rub, Big John uses cayenne pepper instead of paprika. Sorry, the rest of the recipe is top secret. The spiciness of the rub is a nice compliment to the creamy texture of the cheese. Watch out, this cheese packs a heated punch as you near the rind.
As the patriarch of the Beehive family of cheeses, Promontory is an Irish-style cheese with buttery, full-bodied texture and snappy, citrus-like fruity notes.
Promontory, as well as all Beehive cheeses, is made from the milk of Jersey cows from Ogden’s Wadeland South Dairy. Wadeland’s Jersey cows enjoy 350 acres near the salty marshes, ponds and mudflats of the mineral-loaded soil of the Great Salt Lake. The same nutrient-rich soil that feeds thousands of migrating birds, feeds the lush alfalfa that the cows love to eat.
Jersey cows are the smallest, and arguably the cutest, of dairy cow breeds. Despite their small size, they produce milk with the highest protein and fat content. Higher fat and protein means the milk is creamier. This is why Beehive cheese crafts such beautifully creamy cheese.
Beehive Cheese has a passion—to return to simple, local food. Our company’s efforts to use local ingredients gives our cheese and our company a sense of place. This sense of place holds true for one of our oldest charitable partners, Red Butte Garden at the University of Utah and their mission to connect people with plants and the beauty of living landscapes.
Beginning in 2018, Beehive Cheese Company will donate 3% of the gross sales of Red Butte Hatch Chile cheese to Red Butte Garden to further their efforts to maintain a place where nature and people connect.
It makes sense for us to align with this local partner to create, support and make a difference in our community. Buy some Red Butte Hatch Chile cheese today and help us support the landscape and lifestyle we love.
Loaded with New Mexican Hatch Chiles, Red Butte Hatch Chile is proving to be one of our most popular cheeses among fans. We mix spicy chilies into the cheese which are then pressed into the curd.
Our signature rub contains dried chiles and spices which bring out floral and savory notes in the base cheese.
Hand-rubbed with local honey and Redmond RealSalt®, Seahive is a beautifully balanced treat. Made from the milk of Jersey cows in northern Utah, this is a full-bodied cheese with a smooth, creamy texture. SeaHive is shaping up to be one of our best cheeses. It is a true expression of our local flavors, superior quality and creativity.
From the land of salt and honey. Our Seahive is hand-rubbed with wildflower honey harvested from a local farm and RealSalt® sea salt. RealSalt® is harvested from an ancient sea bed near Redmond, Utah and contains unique flecks of color from more than 50 natural trace minerals.
Leave it to the Beehive family to create another unique, delicious cheese! Teahive is a “feel good” cheese. The soothing qualities of tea and the relaxing properties of bergamot combine to produce a lovely cheese with rich fragrances of orange blossoms in April. The creaminess of this Jersey cow cheese immediately delights the palate and the complexities of the tea-rubbed rind continue through the finish.
Fully Loaded is fortified with rye whiskey. Bold and spicy, with hints of cinnamon, anise, and honey. The rye whiskey imparts a complex kick to Beehive’s creamy, Irish-style cow’s milk cheese