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Back in 2005, brothers-in-law Tim Welsh and Pat Ford left the corporate grind to pursue a simpler, though no less challenging, pursuit: owning and operating an artisan creamery. There are not many cheesemakers in Utah but that had not always been the case, and Tim and Pat were interested in bringing a local creamery back to their community nestled in the valley between the Wasatch Mountains. They partnered with a regional dairy that could supply them with whole, Jersey cow milk from animals feeding from the nutrient rich soils that make up the mudflats and marshes of the Great Salt Lake. Quality milk combined with creativity lead to their inaugural raw milk cheese, Full Moon Cheddar. Beehive has also become known for creative flavor combinations of some of its other cheddar-style cheeses such as SeaHive rubbed with wildflower honey and local Redmond RealSalt, and Barely Buzzed treated with the Beehive Blend of lavender buds ground together with Indonesian coffee beans. Beehive is truly a family business. Tim and Pat both live within walking distance of the creamery and often their kids come to work with them - A troop of cousins helping their dads throughout the cheesemaking process- flipping slabs, packaging curds, and even cleaning!
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Flagship - 1 lb.
Best of Beecher's
World's Best Mac and Cheese