Founded in 2005 by brothers-in-law Tim Welsh and Pat Ford, Beehive Cheese Company is located at the mouth of the Weber Canyon near Uintah in UT - about half an hour north of Salt Lake City. They are one of the few artisanal cheesemakers in Utah. Having previously worked in the worlds of software and real estate, both men harbored a belief in revitalizing the concept of the local creamery. With the help of The Western Dairy Center at Utah State University, they began to turn their vision into reality. Pat and Tim built the family owned and operated creamery from the ground up. Jersey cow’s milk, known for its high butterfat content, is sourced from Wadeland South Dairy, located about 10 miles from the creamery. The milk arrives from Wadeland at about midnight when it’s just a few hours old. Cheesemaking begins almost immediately, starting with pasteurization and the addition of starter cultures. After being left to ‘ripen’, microbial rennet is added to coagulate the milk, which is then hand cut. The excess whey is drained off and the remaining curds are “cheddared” to achieve the right moisture and pH level before being put through a mill and finally transferred into molds for pressing. Hand-rubbed with black tea and bergamot, the flavors of TeaHive combine to produce an aromatic cheese with a delicate fragrance of orange blossoms. The rich, milky flavor imparted by the Jersey milk is balanced by a clean sparkling finish that lingers on the palate. Wine pairing suggestions include fruit-forward or floral wines, blonde beers and scotch. TeaHive pairs well with savory scones, biscuits, or marmalade.