From corporate to artisan: Brothers-in-law Pat Ford and Tim Welsh are passionate about their handmade cheese!
When you take a bite of Beehive Cheese, it melts like butter in your mouth. That’s because Beehive Cheese is made from the creamiest milk in Utah and lovingly crafted into superior cheese by a family who shares a passion for the artisan way of life.
In 2005, brothers-in-law Tim Welsh and Pat Ford left the fast-paced world of software and real estate seeking a simple way of life as cheese makers. They traded their grinding commute and laptops for quiet pre-dawn mornings sitting with 500 gallons of farm-fresh milk carefully mixing and warming it for hours to develop their unique cheese. Delighting in the sweet smell of warm milk, they fell in love with the natural rhythms of making cheese the old fashioned way. The long days of polishing their recipe and the months spent waiting with an artisan’s patience for wheels to ripen to perfection have made our cheeses some of the best in America. The Beehive Cheese family is delighted to share our passion with you.
Grand Champion & Gold Medal
Our Promontory won two amazing awards this year. It took the Grand Champion title at the 18th annual Idaho Milk Processors Association (IMPA) contest held in Sun Valley, ID this August and a Gold Medal at the World Cheese Awards in London over Thanksgiving.
Apple Walnut Smoked Carnitas tacos! Check out our recipe page for ideas on cooking with Beehive Cheese.
Tim and Pat had a dream to bring back the local creamery to northern Utah, and they did just that. With help from the Western Dairy Center at Utah State University, they opened their doors in 2005. Beehive Cheese is proud to be among a handful of artisan cheese makers in Utah.
The Beehive Cheese Company creamery sits at the mouth of Weber Canyon in a valley between the forested Wasatch Mountains in Northern Utah. These mountains are home to world-class powder skiing in the winter and meadows of heavenly wildflowers in the summer. We consider our creamery a modern cheese operation where old-world craftsmanship is embraced.
The creamery is within walking distance from both Pat and Tim’s homes. Talk about a short commute! As a family-owned and operated business, their children make the trek to help their dads make cheese. This involves hopping over a fence and safely crossing a set of train tracks. The cousins work happily side-by-side learning about hard work and even microbiology while stirring milk, flipping cheese slabs, packaging curds, and rubbing cheese wheels.