Utah’s Beehive Cheese company has brought flavored cheeses to an entirely new level, winning first place awards repeatedly at the annual American Cheese Society competitions. Owners Pat Ford and Tim Welsh source Jersey cow milk from neighboring farms to craft cheddar styles of cheeses, then have gone on to specialize in several rind rubs. The flavoring applied to the exterior of the cheeses penetrates into the pastes. Teahive is rubbed with black tea and bergamot oil and the resulting flavor/aroma gives the mellow firm cheese a refreshing zest in the finish.
