2440 EAST 6600 SOUTH, #8
UINTAH, UTAH 84405
(801) 476-0900
PAT FORD AND TIM WELSH, OWNERS
Pat Ford says cheese is the next wine renaissance, and after hearing a little more about the current studies on cheese in America, it’s easy to believe. Artisan cheese consumption has recently doubled, and 70 percent of those artisan cheese lines began after 2005. “Cheese just kept rearing its head,” says Pat as he and his brother in law, Tim Welsh, considered entering into the artisan food world away from corporate America.
With this family business Pat and Tim sought a simpler life to better enjoy their families and Utah’s beautiful outdoors. The idea of a simple life making cheese changed as their cheese company quickly grew into a cheese empire. They still strive to keep business in the family; both their sons work as cheesemakers and run specialty food events for the company. Those in the company who are not connected by blood have become like family as well.
And the cause of all this success, Pat says, is “A good product and strong relationships. People like buying goods from businesses they like, but of course the product must be good first.” He is proud of the cheese they’re creating, which financially and literally sustains his family. Cheese omelets, grilled cheese panini, and mac and cheese greet the family at the table every week.
While most of their cheese lines begin with Promontory, a nutty and fruity blend of cheddar, each variety is quite unique and creative. Barely Buzzed, a favorite around the country, is rubbed with lavender and coffee. SeaHive has a layer of sea salt and local honey, Big John’s Cajun is bursting with Cajun spices, and Beehive Fresh is similar to a mozzarella. Cheese curds and RUSK crackers carry the Beehive brand as well.
As artisan cheese excitement grows in America, it will continue to grow in this family, making those of us in Utah proud.
(SERVES 8–12)
3 large leeks
2 tablespoons butter
Salt and pepper to taste
1 (14-ounce) can artichokes (not marinated), drained
1 tablespoon Dijon mustard
8 ounces Beehive Aggiano cheese, grated
2 large russet potatoes
1 cup heavy cream
Preheat oven to 350°F. Slice green tops off leeks and cut lengthwise. Soak in water to clean thoroughly and then thinly slice. In a medium sauté pan over medium heat, melt butter and add leeks. Salt and pepper to taste. Cook for 5 minutes, stirring occasionally to prevent browning. Take off heat and add artichokes and mustard. Mix thoroughly. Cool slightly, then stir in three-quarters of the cheese.
Using a food processor slicing disk or mandoline, thinly slice potatoes, then transfer to a large bowl and add cold water to cover. Stir with your hands to rinse slices, then drain well. Layer potatoes between paper towels and pat dry.
Layer one-third of the potato slices in the bottom of a lightly buttered 9 × 13-inch casserole dish, overlapping slightly. Sprinkle with salt and pepper. Evenly spoon half of the leek-cheese mixture over the top. Add a second layer of potatoes, salt, and pepper, then the remaining leek-cheese mixture, then a final layer of potatoes. Slowly pour cream over the top. (Cream should come up about three-quarters to the top of the potato mixture.) Top with remaining cheese.
Cover casserole with foil, being careful not to press the foil too close to the cheese topping. Cook covered for 40 minutes, until cheese melts. Uncover and continue to cook until potatoes are tender and cheese is brown, about 20 more minutes. Serve warm.
CHEESE
While Beehive Cheese remains the most nationally known cheese coming out of Utah, it’s by far not the only cheese worth recognition.
Heber Valley Cheese offers their unique juustoleipa, which is best toasted and served warm. You need no additions to make this cheese into a great party appetizer.
Drake Family Farms offers fresh goat milk cheese, while Gold Creek Farms and Rockhill Creamery make cheese with milk from their unique Brown Swiss cows.
