Utah State University's expertise when it comes to dialing-in on delightful dairy products is a body of accomplishments born from over a century of research, development and good old-fashioned tinkering.
LOGAN — Utah State University's expertise when it comes to dialing-in on delightful dairy products may be the state's worst kept secret but it's a body of accomplishments born from over a century of research, development and good old-fashioned tinkering.
Katie Schall talks about the aging process of cheese at Beehive Cheese, a second generation family-owned business, in Uintah, Weber County, on May 2. But Oliver Ford's perspective when it came to cheese would soon expand wildly when he and other members of the founders' families began working after school and weekends at the start-up cheesemaking facility in Uintah.
McMahon also oversaw the school's cheesemaking classes during his time there and has had a close connection to Beehive Cheese since before that first batch of Promontory left the building. Beehive's first foray into flavor rubs came early on in the company's story when, in a moment of "not knowing what we didn't know," Tim combined whole bean coffee and a dash of lavender in a burr grinder and decided to rub it on an experimental 5 pound wheel of Promontory. The wheel was stashed in an aging cooler and, according to company legend, mostly forgotten about until a group of USU mentors showed up and the cheese was hauled out for a taste.
Mariah Ballard has worked for Harmons for as long as Beehive Cheese has been in business and is currently the grocer's director of specialty cheese. She said Bob and Randy Harmon, the grandsons of the company's founders, ran into Tim and Pat at an event in 2007. And, after some sampling, they expressed immediate interest in carrying Beehive's innovative new cheeses at their stores.
Ballard also noted that Beehive really innovated the flavor rub technique that has since become a method widely adopted by other makers across the industry. Ballard noted Harmons has also partnered with Beehive on numerous community projects, including when the company stepped in during the worst of the COVID-19 pandemic, when millions of gallons of milk were being disposed of by dairy farmers who couldn't move their product amid widespread shutdowns. Beehive began taking some of that milk and making cheese which it then donated to the Utah Food Bank.
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