December 9, 2009

Beehive Cheese Co.


I've been ashamedly behind in my cheese making recently, so I'm doing penance by supporting other small-batch artisanal cheese makers instead.

Woot's "Wine Woot-Off" just offered two of Beehive Cheese Company's cheeses, "Barely Buzzed" and "Seahive."  Never heard of 'em before, but that's one of the reasons why I love woot.

I ordered up a pound of each and am looking forward to sharing with friends over the Holidays!

From Beehive's Website:

Barely Buzzed:
This is a full bodied cheese with a nutty flavor and smooth texture. The cheese is hand rubbed with a Turkish grind of Colorado Legacy Coffee Company's (The Cheesemakers brother) "Beehive Blend". The blend consists of a mix of South American, Central American, and Indonesian beans roasted to different styles. French Superior Lavendar buds are ground with the coffee and the mixture is diluted with oil to suspend the dry ingredients in the rub. The rub imparts notes of butterscotch and caramel which are prevalent near the rind, but find their way to the center of the cheese. The cheese is aged on Utah Blue Spruce aging racks in our humidity controlled caves, and moved to different temperature during the aging process to develop texture and flavor. The name "Barely Buzzed" comes from Andrea at Deluxe Foods in California. She was the winner of the name this cheese contest.
Seahive:
From the land of Salt and Honey. We couldn’t resist this one. Our SeaHive is hand rubbed with Beehive wildflower honey and local Redmond RealSalt. The honey is harvested from a local farm where the bee’s visit wildflowers and fruit orchards. The salt is from an ancient sea bed near Redmond, Utah and contains unique flecks of color that are the result of more than 50 natural trace minerals. This cheese is shaping up to be one of our best experiments yet and is a true expression of our local flavors

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