Utah’s artisan cheese scene is flourishing, with local creameries crafting exceptional products that rival those from more renowned cheese-making regions. These small-batch producers leverage Utah’s premium milk supply to create award-winning cheeses that showcase the state’s unique terroir and culinary creativity.
Heber Valley Artisan Cheese and Beehive Cheese Company stand out as two prominent Utah cheesemakers. Heber Valley, nestled in Midway, offers visitors a chance to experience their farmstead operation firsthand. Beehive Cheese, with over 130 major awards, demonstrates Utah’s capacity for producing world-class artisanal cheeses.
The diversity of Utah’s artisan cheese offerings is impressive. From Heber Valley’s Snake Creek Sharp to Beehive’s innovative Barely Buzzed, local cheesemakers are pushing boundaries and delighting palates. These cheeses not only elevate Utah’s culinary reputation but also support local dairy farms and sustainable agriculture practices.
The Art of Utah Artisan Cheese
Utah’s artisan cheese scene combines tradition with innovation. Local cheesemakers craft unique flavors that reflect the state’s landscape and culture.
History and Tradition of Cheese Making in Utah
Cheese production in Utah dates back to pioneer settlers in the mid-1800s. Early Mormon colonizers brought dairy cows and cheesemaking skills from the eastern United States and Europe.
Family dairy farms became a cornerstone of Utah’s agricultural economy. Many produced cheese as a way to preserve excess milk before refrigeration was widespread.
In recent decades, a resurgence of artisanal cheesemaking has occurred. Small-scale producers have revived traditional techniques while experimenting with new flavors.
Understanding Artisan Cheese
Artisan cheese is handcrafted in small batches using traditional methods. It often features unique flavor profiles and textures not found in mass-produced varieties.
Key characteristics of artisan cheese include:
- Use of high-quality, often local milk
- Minimal processing and additives
- Attention to detail in aging and ripening
- Emphasis on craftsmanship and flavor development
Utah artisan cheesemakers focus on creating distinctive products that showcase local ingredients and terroir.
Characteristics of Utah Artisan Cheese
Utah artisan cheeses reflect the state’s diverse geography and climate. Mountain and valley microclimates influence milk flavors and cheese aging processes.
Common styles include:
- Alpine-inspired hard cheeses
- Creamy, flavored chèvre
- Unique rubbed and flavored varieties
Utah cheeses have gained national recognition. Several producers have won awards from the American Cheese Society and World Cheese Awards.
The Cheese Making Process
Artisan cheesemaking in Utah follows time-honored steps while incorporating modern food safety practices.
The basic process includes:
- Sourcing high-quality milk
- Pasteurization (in most cases)
- Adding cultures and rennet
- Cutting and stirring the curd
- Draining and molding
- Salting and aging
Many Utah cheesemakers use milk from their own herds or source from local family farms. This ensures freshness and quality control throughout production.
Aging environments play a crucial role in flavor development. Some producers use natural caves or carefully controlled aging rooms to perfect their cheeses.
Prominent Utah Cheese Varieties
Utah’s artisan cheese scene offers a diverse array of flavors and styles. Local cheesemakers craft unique varieties using milk from Brown Swiss cows, goats, and other livestock, creating specialties that range from aged cheddars to fresh squeaky cheese curds.
Heber Valley Artisan Cheese Varieties
Heber Valley Artisan Cheese produces a range of popular varieties. Their Cascade Raw cheddar, aged for over 12 months, delivers a sharp flavor. The Wasatch Back Jack, a pepper jack cheese, incorporates local peppers for a spicy kick.
Heber Valley’s Queso Fresco, a fresh Hispanic-style cheese, offers a mild, creamy taste. Their Juustoleipä, also known as bread cheese, can be grilled or fried for a unique texture.
The creamery sources milk from their own herd of Holstein and Brown Swiss cows, ensuring quality control from farm to finish.
Promontory Cheddar and Other Beehive Cheese Specialties
Beehive Cheese Company’s Promontory Cheddar stands out as a Utah favorite. This Irish-style cheese ages for 6-12 months, developing a rich, full-bodied flavor.
Their Barely Buzzed cheese, rubbed with espresso and lavender, has won multiple awards. The unique flavor profile combines coffee notes with a sweet, creamy texture.
Beehive also produces seasonal varieties like Apple Walnut Smoked, which captures autumn flavors in cheese form.
Rockhill Creamery’s Offerings
Rockhill Creamery, located in Richmond, specializes in small-batch artisan cheeses. Their Farmhouse Gouda, aged for 60 days, offers a mild, slightly sweet flavor.
The creamery’s Dark Canyon Edam, inspired by Dutch cheeses, develops a nutty taste during its aging process. Rockhill’s Wasatch Mountain cheese, a firm raw milk variety, showcases the rich flavors of their Brown Swiss cow’s milk.
Their Zwitser cheese combines Swiss and Gouda styles for a unique hybrid.
Gossner Foods and Queso Fresco
Gossner Foods, based in Logan, is known for its Swiss cheese and shelf-stable milk products. Their traditional Swiss cheese offers the classic nutty flavor and signature holes.
Gossner’s Squeaky Cheese, or fresh cheese curds, provides a popular snack with its distinctive texture. The company also produces Queso Fresco, catering to the Hispanic market and cheese enthusiasts.
Their Muenster and Monterey Jack varieties round out a diverse product line.
Gold Creek Farms’ Cheese Selection
Gold Creek Farms in Kamas crafts artisanal cheeses using milk from their own dairy cows. Their Aged White Cheddar, matured for over 12 months, delivers a sharp, complex flavor.
The farm’s Smoked Cheddar undergoes a cold-smoking process with Utah cherry wood. This technique imparts a subtle smokiness to the cheese.
Gold Creek also produces flavored cheddars, including varieties with jalapeño, sage, and truffle.
Cache Valley’s Contribution to Utah’s Cheese Scene
Cache Valley boasts a rich dairy heritage and continues to play a significant role in Utah’s cheese production. The region’s cheesemakers craft a variety of styles, from traditional cheddar to specialty flavored options.
Local producers in Cache Valley often use milk from Brown Swiss cows, known for its high protein content and rich flavor. This milk contributes to the distinct taste of many Cache Valley cheeses.
The area’s artisan cheese shops offer visitors a chance to sample and purchase locally-made varieties, showcasing the valley’s dairy expertise.
Farm to Table Experience
Utah’s artisan cheese producers embrace sustainable practices and traditional methods. Local dairies create farmstead cheeses using premium milk from their own herds. Some cheesemakers specialize in raw milk varieties, offering unique flavors and textures.
Sustainable Practices in Utah’s Cheese Production
Utah cheese producers prioritize environmental stewardship. Many use solar power, recycle water, and implement waste reduction strategies. Local dairies often practice rotational grazing, allowing pastures to regenerate naturally. Some cheesemakers compost whey or use it as fertilizer, minimizing waste. Packaging choices reflect sustainability goals, with biodegradable or recyclable materials becoming more common. Energy-efficient equipment and LED lighting reduce carbon footprints in creameries across the state.
Farmstead Cheese: From Cows to Curds
Farmstead cheese production is a cornerstone of Utah’s artisan cheese scene. Dairy farmers oversee the entire process, from raising cows to crafting cheese. This hands-on approach ensures quality control at every stage. Heber Valley Artisan Cheese exemplifies this model, managing their herd and creamery on-site. Cows graze on lush pastures, producing rich milk that becomes flavorful cheese. Visitors can tour these facilities, watching skilled cheesemakers transform fresh milk into artisanal products.
Raw Milk Cheese: A Taste of Tradition
Raw milk cheese production thrives in Utah, offering bold flavors and unique textures. Cheesemakers like Rockhill Cheese specialize in raw milk varieties, crafting cheeses that capture the essence of local terroir. These products often have complex flavor profiles due to naturally-occurring bacteria in unpasteurized milk. Raw milk chèvre, a fresh goat cheese, is gaining popularity among Utah’s artisan producers. Strict safety protocols and aging requirements ensure these cheeses meet food safety standards while preserving traditional cheesemaking methods.
Utah’s Local Cheese in Culinary Culture
Utah’s artisan cheese has become an integral part of the state’s culinary landscape. Local cheesemakers craft unique flavors that reflect Utah’s terroir and culinary traditions.
Pairing and Cooking with Utah’s Cheeses
Utah’s artisan cheeses offer a wide range of flavors and textures, making them versatile ingredients in the kitchen. Beehive Cheese Company’s Barely Buzzed, rubbed with coffee and lavender, pairs excellently with bold red wines or craft beers. Chefs often incorporate Gold Creek Farms’ smoked cheddar into gourmet mac and cheese dishes.
For a light summer meal, Utah’s fresh goat cheeses complement locally grown fruits and honey. Many home cooks use Rockhill Creamery’s gruyere-style cheese for elevated fondue nights. Utah’s unique cheese flavors also shine in charcuterie boards, adding local flair to gatherings.
Artisan Cheese in Salt Lake City Restaurants
Salt Lake City’s dining scene showcases Utah’s artisan cheeses in creative ways. Pallet Bistro features a rotating selection of local cheeses on their appetizer menu. The restaurant pairs these with house-made preserves and artisanal breads.
High-end eateries in Park City often include Utah cheeses in their tasting menus. These establishments highlight the quality of local dairy products to visiting tourists. Many Salt Lake City cafes use local cheeses in their sandwiches and salads, supporting the state’s dairy industry.
Cheese and Utah’s Tourism: A Gourmand’s Guide
Utah’s artisan cheese scene has become a draw for culinary tourists. Visitors can explore cheese trails, visiting creameries across the state. Many tourists plan trips around cheese festivals held in Salt Lake City and Park City throughout the year.
Farmers markets in Utah’s urban and rural areas offer cheese tasting experiences. Tourists can sample and purchase unique local cheeses directly from producers. Some creameries offer guided tours, allowing visitors to learn about cheese-making processes and Utah’s dairy heritage.
Supporting Local: Where to Buy Utah Cheese
Utah offers numerous options for cheese enthusiasts to purchase locally crafted artisan cheeses. From bustling farmers markets to specialty stores and direct-from-creamery purchases, the state provides diverse avenues to support local cheesemakers.
Farmers Markets and Local Stores
Farmers markets across Utah serve as vibrant hubs for artisan cheese. The Downtown Farmers Market in Salt Lake City showcases a variety of local cheesemakers every Saturday. Cache Meadow Creamery, known for its small-batch cheeses, often sets up stalls at markets in Logan and surrounding areas.
Local grocery stores like Harmons Neighborhood Grocers stock an impressive selection of Utah-made cheeses. Their carefully curated cheese sections feature products from small-scale producers alongside more established brands.
Many natural food co-ops and specialty shops throughout the state prioritize local artisan cheeses. These stores often provide detailed information about the cheesemakers and their production methods.
Creameries and Direct Purchases
Several Utah creameries welcome visitors for tours and direct purchases. Heber Valley Artisan Cheese in Midway offers a farm-to-table experience where customers can watch the cheesemaking process and buy freshly made products.
Mesa Farm Market, located in Caineville, produces goat cheese on-site and sells directly to customers. This unique desert farm allows visitors to see the goats and learn about sustainable farming practices.
Rockhill Cheese, another local producer, offers direct sales at their creamery. Customers can taste and purchase their raw milk cheeses while learning about traditional cheesemaking techniques.
Online Shopping for Utah Artisan Cheese
For those unable to visit physical locations, many Utah cheesemakers offer online purchasing options. Beehive Cheese Company provides a user-friendly website where customers can order their award-winning cheeses for direct shipment.
Utah’s Own, a state-run program, maintains an online directory of local food producers, including artisan cheesemakers. This resource helps consumers easily locate and purchase from Utah cheese producers.
Some specialty food websites curate collections of artisan cheeses from across the country, often featuring Utah-made products. These platforms provide detailed descriptions and tasting notes to guide online shoppers.
Community and Awards
Utah’s artisanal cheese scene thrives through local awards, festivals, and community engagement. These elements showcase the state’s dairy craftsmanship and foster connections between cheesemakers and cheese enthusiasts.
Utah Cheese Awards and Recognition
The Utah Cheese Awards stands out as a prominent platform celebrating local cheese producers. Established by graphic designer Steve Jerman, this annual competition judges cheese and related foods crafted in Utah. The awards reflect judges’ tastes while highlighting products relevant to Utah consumers. Local cheesemakers like Beehive Cheese have garnered recognition in multiple years, boosting their profiles within the industry.
Beyond state borders, Utah cheesemakers have made their mark in national and international competitions. Some have earned accolades from the American Cheese Society, a respected organization promoting artisan, farmstead, and specialty cheeses. The World Cheese Awards offer another stage for Utah’s dairy artisans to showcase their skills on a global scale.
Artisan Cheese Festivals and Events
Utah hosts various cheese-centric events throughout the year. These gatherings provide opportunities for artisanal producers to connect with consumers and fellow cheesemakers. Beehive Cheese, for instance, has celebrated its awards with creative displays like a 12-foot charcuterie board, drawing attention to local cheese culture.
Festivals often feature tastings, workshops, and competitions. They serve as educational platforms where attendees can learn about cheese production, pairing, and appreciation. Such events play a crucial role in promoting Utah’s cheese industry and fostering a sense of community among food enthusiasts.
The Role of Cheese in Utah’s Communities
Artisanal cheese production contributes significantly to Utah’s local food culture and economy. Cheesemakers like Pat and Tim of Beehive Cheese have sought mentorship from institutions like the Western Dairy Center, strengthening ties between academic research and artisanal practices.
Many Utah cheese producers collaborate with other local businesses. Beehive Cheese, for example, has partnered with Scion Cider, demonstrating how cheese can bridge various sectors of the food and beverage industry. These collaborations create unique products and experiences for consumers.
Local markets and specialty shops, such as Caputo’s Market, play a vital role in distributing Utah’s artisanal cheeses. They provide platforms for small-scale producers to reach customers and contribute to the state’s culinary identity. This network of producers, retailers, and consumers forms a vibrant cheese community in Utah.
