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.