Barely Buzzed - RESERVE For the lover of cheese, coffee and chocolate who has everything else. We have taken "Artisan" to the limit. Packaged in a wooden "Double Wine" box with a fire branded lid, we prepare a special cut 1.1 LB wedge of Barely Buzzed and re-rub the entire cut surface with our coffee rub. The Wedge is then hand wrapped in paper and closed with our Beehive wax seal. We commissioned Ruth Kendrick, owner of Chocolot Artisan Confections to develop a dark chocolate ganache truffle infused with our Barely Buzzed coffee blend (grinds and all) and lavender buds (Ruth just won a blue ribbon in a chocolate competition with these Barely Buzzed dark chocolate truffles). They are out of this world and you'll get a six pack. And, of course, the magical "Beehive Blend" whole bean coffee roasted by Dan Welsh at Colorado Legacy Coffee Company - it is the foundation for the happiness and joy in this offering. 1 Large wedge of Barely Buzzed – Espresso and Lavender rubbed (1.1 LBS). A labor-intensive cheese that’s hand-rubbed with a blend of Colorado Legacy Coffee (Roasted by the Cheesemakers brother) and French lavender buds. The rub imparts a nutty, exotic and bold flavor (stronger near the rind) that’s tempered by a buttery sweetness in the cheese. It’s the café-breve of cheeses. Straightforward yet complex. Aged on Utah Blue Spruce racks to create its unique personality. 1st Place, Flavored Cheddar @ the American Cheese Society Annual Competition 2007 in Burlington, VT 2008 in Chicago, IL and 2009 in Austin, TX. Whole Bean "Beehive Blend" Coffee (4 oz vacuum bag). This is the same fresh roasted coffee blend that we rub on our Barely Buzzed cheese. Hand roasted in small batches by my brother Dan Welsh at Colorado Legacy Coffee Company in Grand Junction, CO. Chocolot - Barely Buzzed and lavender infused dark chocolate truffles. A six pack of pure chocolate heaven. Ruth Kendrick is a second generation chocolatier and has been hand crafting chocolates for over 50 years. After working with other family businesses for many years, she decided to follow her passion and formed the company Chocolot just this year. Chocolot’s are made with the finest ingredients and chocolate sourced by Ruth from around the world. Ruth’s foodie past includes authoring a cookbook called Candymaking in 1987, she was a founding member of the Baker’s Dozen and she has appeared on Food Network with Bobby Flay and Al Roker.
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