Back in 2005 brothers-in-law Tim Welsh and Pat Ford decided to collaborate and created Beehive Cheese. Based in Utah, Beehive the creamery sits at the mouth of Weber Canyon in a valley between the forested Wasatch Mountains, where they seem to have struck upon fermented magic. I am hooked. I first came by their cheese with Barely Buzzed cheese which is rubbed with Turkish grind of espresso beans and French lavender. It’s a great morning cheese.
Recently, I stumbled upon Beehive’s SeaHive Cheddar. This cheese starts off in the form of their award-winning (1st Place, 2011 American Cheese Society; Bronze Medal, 2010 World Cheese Awards) Irish-style Promontory Cheddar. It is hand rubbed with wildflower honey and local Redmond RealSalt. The honey is harvested from a local farm where the bee’s visit wildflowers and fruit orchards. The salt is from an ancient sea bed near Redmond, Utah and contains unique flecks of color that are the result of more than 50 natural trace minerals. This cheese is began as an experiment and has turned into one of their best and tastiest experiments.
Aged 8 months, it has a sweet and salty combination with mild floral notes from the honey. The sharpness of the cheese make for one big flavor bite.
Milk: Pasteurized Jersey Cow
Aged: 8 months