This spicy hand-rubbed cheese packs a heated punch as you near the rind. The spiciness of the rub is a nice compliment to the creamy texture of the cheese.
Made from the milk of local Jersey cows from our favorite creamery in Northern Utah, the combination of sweet creaminess and spice make it a great addition to any cheese plate.
This spicy hand-rubbed cheese packs a heated punch as you near the rind.
Made from the milk of local Jersey cows from our favorite creamery in Northern Utah, the combination of sweet creaminess and spice make it a great addition to any cheese plate.
The spice is right! The Cajun rub was developed by Ogden, UT chef John Dearmin using only the finest ingredients. Unlike typical Cajun rub, Big John uses cayenne pepper instead of paprika.
Paired with our 2010 Heritage Shiraz, this cheese also works well incorporated with other foods such as chutney, preserves, shaved on a salad or melted over a burger with avocado. Especially good when combined with our Smokey Onion Mustard
Beehive produces award-winning cheeses like honey, salt-rubbed Seahive, or Red Butte Hatch Chile. Owners Pat and Tim had no cheesemaking experience when they started Beehive. After learning how to make their base cheese, Promontory, the partners realized pretty quickly that you can’t make great cheese without the best milk. They chose to partner with Wadeland South, a fourth-generation family creamery. The Wade family cares for a healthy and thriving herd of Holstein and Jersey cows. The high butter fat of their milk gives Beehive Cheeses a consistent, rich quality.
Milk | Cow |
---|---|
Texture | Semi-Soft |
Country | United States |