Beehive Cheese

In 2005, brothers-in-law Tim Welsh and Pat Ford left the fast-paced world of software and real estate seeking a simple way of life as cheese makers. They had a dream to bring back the local creamery to northern Utah, and they did just that, they traded their grinding commute and laptops for quiet pre-dawn mornings sitting with 500 gallons of farm fresh milk carefully mixing and warming it for hours to develop their unique cheese. Delighting in the sweet smell of warm milk, they fell in love with the natural rhythms of making cheese the old fashioned way.

The Beehive Cheese Company creamery sits at the mouth of Weber Canyon in a valley between the forested Wasatch Mountains in Northern Utah. These mountains are home to world-class powder skiing in the winter and meadows of heavenly wildflowers in the summer.

Beehive Cheese company sources milk from Wade’s Dairy. This 4th generation family dairy is owned and operated by Clint and Tara Wade. Wade’s Dairy produces high quality milk used solely for the purpose of cheesemaking. The staff at Wade’s Dairy cares for a mixed herd of Jersey and Holstein cows on approximately 550 acres of land. Sustainable practices are important to Wade’s Dairy. No cow is ever administered artificial growth hormones, most commonly referred to as rBGH or rBST.

At Beehive Cheese they have a passion for creating delicious artisan cheeses that are hand-rubbed with the best ingredients and that seems to be the right course as they are already a recipient of many awards.