From the land of Salt and Honey. We couldn’t resist this one. Our SeaHive is hand rubbed with Beehive 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 shaping up to be one of our best experiments yet and is a true expression of our local flavors

This is a full bodied cheese with a nutty flavor and smooth texture. The cheese is hand rubbed with a Turkish grind of Colorado Legacy Coffee Company's (The Cheesemakers brother) "Beehive Blend". The blend consists of a mix of South American, Central American, and Indonesian beans roasted to different styles. French Superior Lavendar buds are ground with the coffee and the mixture is diluted with oil to suspend the dry ingredients in the rub. The rub imparts notes of butterscotch and caramel which are prevalent near the rind, but find their way to the center of the cheese. The cheese is aged on Utah Blue Spruce aging racks in our humidity controlled caves, and moved to different temperature during the aging process to develop texture and flavor. The name "Barely Buzzed" comes from Andrea at Deluxe Foods in California. She was the winner of the name this cheese contest.

Awards - 1^st Place, Flavored Cheddar American Cheese Society Annual Competition 2007, 2008 and 2009.

This Utah original gets its name from Promontory Summit, the historic location where the Union Pacific and the Central Pacific Rail Road lines linked the country nearly 150 years ago This Irish style cheese is: buttery, full-bodied and lively with snappy, citrus-like and fruity notes. Warms on your tongue and leaves a subtle sharp note in your mouth.

Awards:

1st Place - Aged Cheddar - Idaho Milk Producers Association Annual Competition 2008 and 2009  in Sun Valley, ID.

One of our more earthy cheeses— our very first batch was made under a full moon. Un-pasteurized and gently heat-treated. Super buttery, natural and slightly sharp with a satisfying after taste. Made in small batches that vary by season and climate. Some batches taste like Utah’s sun-drenched summers and others hint of cooler months.

Named after the Pioneers that settled our state, this aged cheese is a Beehive Cheese Co. original. Think of a creamy, full flavored aged cheese combined with the pineapple nose of good Parmesan. This cheese was the result of not stirring enough moisture out of our Aggiano recipe. Ponder the idea of mixing concrete by hand for 2 1/2 hours. We put the cheese away for a few months and loved it. We bring it to you as our first mistake cheese that turned out. ENJOY!

Uintah Jack is low moisture and aged, which makes this cheese quite different from the mass produced grocery store varieties. Try it in a cheese enchilada or on local Chili's stuffed with sweet, local corn. Also available in red/green jalapeño and Habanero. (Limited Production)

This is a unique American Parmesan. Pronounced "AGGI" ano, the recipe is courtesy of the Utah State University Aggi's. A dry yet creamy cheese that’s tangy with a pineapple note (but not overpowering) and flakes off the wedge leaving a butterscotch aftertaste.