In 2005, brothers-in-law Tim Welsh and Pat Ford left the fast-paced world of software and real estate seeking a simple dream to bring back the local creamery to northern Utah. With the help of the Western Dairy Center at Utah State University, they traded their grinding commute and laptops for quiet pre-dawn mornings sitting with 500 gallons of farm-fresh milk carefully mixing, warming, and crafting it for hours to develop their unique cheese.
The Beehive Cheese Company creamery sits at the mouth of Weber Canyon in a valley between the forested Wasatch Mountains in Northern Utah. It is a modern cheese operation where old-world craftsmanship is embraced and the next generation of artisan cheesemakers are nurtured.
Jersey cow’s milk, known for its high butterfat content, is sourced from a single local dairy – Wadeland South. It arrives at the creamery just 10 miles down the road where cheesemaking commences almost immediately. Sustainable practices are important to the Wadeland Dairy. They are currently working with Utah State University on a project to maintain and operate a methane digester. A methane digester harnesses the energy of cow waste and converts it into reusable energy for the farm.
Beehive Cheeses are aged for roughly six to nine months where each product is handmade in small batches.
We use only local ingredients to lovingly craft a product.
One of Beehive Cheese’s most popular cheeses is Barely Buzzed, hand-rubbed in espresso and lavender. “We made a big wave by rubbing flavors on the outside,” Welsh admits. But now Beehive Cheese has direct competitors doing the same thing. “We pioneered a new product, a completely unique artisan cheese.”
Discover more www.beehivecheese.com