Tim Welsh

Tim Welsh and Pat Ford started Beehive Cheese in 2005 with eight days of cheesemaking between them. They were brothers-in-law from software and real estate. They learned the rest at Utah State. Then Tim wanted to rub cheddar with coffee and lavender. The USU experts said the rind would go rancid. He did it anyway.

That wheel is Barely Buzzed. The official product page says it has notes of butterscotch and caramel, and that the espresso started as Beehive Blend from Tim’s brother Dan in Grand Junction. In 2007 it won Best Flavored Cheddar in America. The American Cheese Society later added a rubbed-rind category because of cheeses like this.

You can also buy Seahive, rubbed with honey and salt, and Red Butte Hatch Chile. The creamery shop in Uintah is closed. Beehive still makes cheese there, ships from the site, and sells along the Wasatch Front at Harmons, Smiths, summer farmers markets, and The Mercantile on 25th and Grant in Ogden.