Cheeses

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.

SeaHive recipes

Awards

3^rd Place, 2011 American Cheese Society

Quality Ingredients

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.

Pairing suggestions

• Hoppy ales, fruity white wines, straight bourbon
• A variety of nuts, or shaved on salads and soups

Leave it to the Beehive boys to create another unique, delicious cheese!

As Beehive’s newest addition to the family, 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.

TeaHive recipes

Awards

1st Place at the American Cheese Society competition in 2012

Pairing suggestions

• Fruit-forward or floral wines, pilsners, and chocolaty stouts
• Beehive RUSKS, savory scones, biscuits, or marmalade 

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.

Big John's Cajun recipes

Awards

• 3^rd Place at the 2011 and 2012 American Cheese Society
• 2^nd Place at the 2012 Idaho Milk Processor's Association competition
• 3^rd Place at the 2010 Idaho Milk Processor's Association competition
• 2^nd Place at the 2009 American Cheese Society

Quality Ingredients

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.

Pairing Suggestions

• Medium to full-bodied red wines, champagne, or a fruity wheat beer
• Chutney, perserves, shaved on a salad or melted over a burger with avocado. 

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 recipes

Awards

• 1st Place at the 2011 American Cheese Society
• 1st Place at the 2008, 2009, 2011 and 2012 Idaho Milk Processor's Association competition
• Bronze Medal at the 2010 World Cheese Awards

Quality Ingredients

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.

Pairing Suggestions

• Medium to full-bodied red wines, ales and IPAs
• Honey, preserves, gourmet mac-and-cheese, grilled Panini with roasted red peppers 

Interesting Fact

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.  

This cheese is cold-smoked in small batches using local Utah walnut shells and slices of red apple. Apple Walnut Smoked has a subtle sweet and nutty flavor with a hint of smoke.

Apple Walnut Smoked

Awards

• 3^rd Place at the 2009 World Cheese Awards
• 3^rd Place at the 2008 American Cheese Society
   

Quality Ingredients

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.

Pairing Suggestions

• Dark ales, straight bourbon, Scotch or a medium-bodied red wine
• Salami, on a chicken avocado sandwich, or anything with bacon

This cheese has a full-bodied texture and snappy fruity notes with a hint of rosemary.

Awards

3^rd Place at the 2009 Idaho Milk Producers Association

Quality Ingredients

Promontory with Rosemary 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.

Pairing Suggestions

• Medium to full-bodied earthy or spicy red wines, crisp white wines and ales

Shaved on a salad or melted on roasted chicken   

Full-bodied texture and snappy fruity notes with a mild kick of habanero. This cheese also comes smoked.

Awards

1st Place in the Spiced Cheese category at the 2010 Idaho Milk Producers Association

Quality Ingredients

Promontory with Rosemary 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.

Pairing Suggestions

• Medium to full-bodied red wines, champagne, or a fruity wheat beer
• Chutney, perserves, shaved on a salad or melted over a burger with avocado. 

Different than the typical grocery store jack cheese, Uintah Jack is low moisture and aged. This cheese is produced in limited quantities.

Pairing Suggestions

• Medium to full-bodied red wines, ales, and stouts
• Shaved on salads and soups, or melted on a panini

This dry yet creamy cheese is tangy with hints of pineapple that flake off the wedge leaving a butterscotch finish. Pronounced aggi-ano, this recipe is courtesy of the Utah State University Aggies and is considered a unique American cheese.

Aggiano recipes

Pairing Suggestions

• Medium to full-bodied red wines, citrusy white wines, champagne, fruity wheat beers, or rye whiskey  
• Toasted nuts, chocolate, fresh fruits or charcuterie, shaved on salads and pasta

Buttery and mild with a higher moisture content, this cheese is similar to mozzarella.

Pairing Suggestions

• Medium-bodied red wines, citrusy white wines, Belgian-style white beer
• Fresh tomato, melted on pizza, lasagna, and Mexican dishes   

Our curds are a fresh, delicious treat. We take pride in coming up with just the right combination of fresh local ingredients to project a serious squeak with every bite. Enjoy Squeaky Bee curds as a snack right from the pack or get fancy and make your own poutine.  

Four delicious selections

• Original
• Ragin’ Cajun
• Smokey Jalapeno
• Habanero
• Chive - NEW FLAVOR

Full-bodied texture and snappy fruity notes with a mild kick of habanero and smoke.

Awards

1st Place in the Spiced Cheese category at the 2010 Idaho Milk Producers Association

Quality Ingredients

Promontory with Rosemary 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.

Pairing Suggestions

• Medium to full-bodied red wines, champagne, or a fruity wheat beer
• Chutney, perserves, shaved on a salad or melted over a burger with avocado. 

Ipanema is an Irish-style cow’s milk cheese that is hand-rubbed until it’s tan and lovely with Sierra Nevada cultured butter and Crio Bru cocoa beans sourced from the Vega Real Valley in the Dominican Republic.

Ipanema recipes

Quality Ingredients

Crio Bru, our neighbors in Lindon, Utah, have perfected the art of roasting and brewing cocoa beans. In 2011 Crio Bru introduced Pat and Tim to what the Mayans called the Drink of the Gods and they instantly knew it needed to be rubbed on our award-winning cheese. Using Sierra Nevada cultured butter to adhere the roasted beans to the rind was a no-brainer - who doesn’t love cocoa and butter?  

Made from the milk of Jersey cows, Ipanema is rich and creamy with notes of dark chocolate and ripe summer strawberries.

Pairing Suggestions

• Fresh strawberries, salami, dried fruits, pecans or hazelnuts
• Dark ale, bourbon, medium-bodied red wines or champagne.

Why the name Ipanema?

Tim Welsh, co-owner of Beehive Cheese, is an audiophile and lover of all genres of music; particularly jazz. It’s not uncommon to visit Tim’s Utah home and listen to Stan Getz on vinyl or reel-to-reel with a Negroni in hand.  
 
One of Tim’s favorite tunes is the Girl from Ipanema because it transports you instantly to a breezy beach in Brazil filled with carefree, sun-kissed beach-goers. The moment Tim tasted our first batch of Ipanema he connected its warm creaminess and strawberry notes with his favorite Stan Getz song. The cocoa-tanned rind reminded him of the alluring Girl from Ipanema who walked to the sea everyday.