“Best in Show” award winner at the inaugural Utah Cheese Awards. Fudgy and flaky after its 10+ months in Caputo’s Cheese Cave.
Using completely unaged, pressed curds from Utah’s Beehive Cheese, we wrap the whole wheels in butter soaked cloth and age them for six months in Caputo’s Cheese Caves. We then strip them and repeat the process with duck fat, transforming them with notes of root cellar and sweet horseradish not present in Beehive’s own cheese.
TASTING: Root cellar, Sweet horseradish
SERVING: Grilled cheese, Snacking with fresh fruit, Mac n’ cheese, Melted over roasted veggies
PAIRING: Crackers & Flatbreads, Dark chocolate, Cured meats & Charcuterie, Dry cider, IPA beer, Light-bodied reds, e.g. Pinot noir
CULTURAL ORIGIN: United States
MADE IN UTAH
Also featured in our blog:
– The Local Love Roundup