Barely Buzzed
Country United States |
Milk Type Cow |
Cheese Type Semi-Firm |
Wine Sangiovese |
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American Cheese Society Competition Winner. Barely Buzzed is produced by Tim Welsh and Pat Ford at the Beehive Dairy in Utah. The rind of this cheese is rubbed with a blend of espresso coffee and lavender, and the flavors permeate gracefully to the core of the cheese as it ages. The Barely Buzzed won a Blue Ribbon at the American Cheese Society in 2008 and again in 2009. The Barely Buzzed will pair well with many wine types and beers, as well as a strong cup of premium coffee. |
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| COW | SHEEP | GOAT | WASHED RIND | HARD | SOFT+BLOOMY | FIRM |
| CHEDDAR | SEMI-FIRM | RAW MILK | LEAF WRAPPED | SEMI-SOFT | BLUES | MOUNTAIN |