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Beehive Cheese
This is Chris Redgrave for Zions Bank Speaking on Business.
It started out as two brothers-in-law looking for an alternative to the corporate lifestyle and a job closer to home. So, Pat Ford and Tim Welsh of Beehive Cheese traded in their suits, laptops and long commutes for quiet mornings with 500 gallons of farm-fresh milk to join the cheese making industry taking off in the U.S. In 10 years, they're still working on keeping up with demand and have taken home awards from around the world. You may know them as the creators of Barley Buzzed and SeaHive cheeses.
This is where Pat and Tim saw an opportunity and decided to open Beehive Cheese in 2005. They studied artisan cheese at Utah State University and learned what they needed to get their operation going. They blew everyone away at the American Cheese Society Competition in 2006 with their Barely Buzzed cheese, which has a rub made from coffee and lavender. Nobody had ever seen anything like it, and they won first place at the competition that year.
Beehive Cheese's specialty is their own recipe of Irish cheddar, made from whole jersey cow milk, which is creamier than regular milk. This became their base cheese, known as Promontory. Pat and Tim were pioneers in developing a rub to protect the taste of cheese from the air. That's how they got flavors like Apple Walnut Smoked, Big John's Cajun and even Smoked Habanero. Today, they say America wants good cheese, and they're willing to buy domestic cheeses. So, Beehive Cheese provides only the best.
For Zions Bank, I'm Chris Redgrave, speaking on business.
Beehive Cheese 2440 E. 6600 South #8 Uintah, UT 84405 801-476-0900 www.beehivecheese.com
