Barely Buzzed

Little hints of espresso crumbs line the wooden counter at the shop, letting me know that I am not alone in my love of Beehive Cheese Co.’s ’Barely Buzzed’ Lavender Espresso Cheddar.

 

photo 2

 

I know, I know …lavender!?!  And espresso?  With cheddar?  Just trust me.  It works.  These flavors, when combined, not only work but play exceptionally well together.  Like The Bee Gees, The Police and my youth’s beloved Wilson Phillips, this trio is a huge hit.

 

photo 5

 

Tim Welsh and Pat Ford, the genius brothers behind Beehive Cheese Co., spend their days tucked in the valleys of mountainous Northern Utah, crafting phenomenally bold and unique cheddars from gloriously rich, fatty Jersey cows’ milk.

 

photo 2

 

It turns out, Tim is a professional coffee roaster who gathers an assortment of coffee beans from around the world, creating the perfect flavor accompaniment to enhance the cheddar’s nuttiness.  And although I believe this is meant to define the cheese’s pronounced nutty flavor, I wouldn’t be surprised if it’s also referring to the fact that it’s nutty how well these flavors partner together.  So wonderfully, in fact, that perhaps you shouldn’t leave it unattended as it will most certainly not be there upon your return.  Friends will casually hide in their handbags, neighbors will burgle and your pets will most certainly pilfer.  This cheese tastes like heaven and everybody wants to ascend.

 

photo 1

 

The lavender, made from French Superior lavender buds, and espresso blend is rubbed into the rind of the cheese, but the intoxicating flavors permeate right down to the core, offering a tingling mouthfeel, a beautiful aroma and a flavor that pairs well with whites, reds, beers and coffee.  I’m also guessing milkshakes, lemonade, tea, well water, Gatorade, radiator fluid – who cares.  This cheese knows no bounds and I’m quite certain there is nothing – no flavor, no ingredient, no bad day – that this lovely cheddar won’t make better.

 

photo 1

 

Barely Buzzed won a Blue Ribbon at the American Cheese Society in 2008 and  2009 and has garnered a very strong following ever since.  Each time we offer over a taste to a customer they are wowed by how extreme and yet how subtle this cheddar is.  Bright, bold, holy-cow flavors for sure, but yet gracefully done without a heavy handedness that can often overpower the delicacy of the cheese it’s intending to enhance.

 

photo 4

 

This cheese makes a lovely addition to any cheese board, or if you’re like me, it makes a lovely addition to your coffee table sitting atop it’s Formaticum paper with a butter knife.  It’s visually interesting, albeit a bit messy, as well as fragrant and tasty.  With floral and fruity notes, as well as a rich caramelly aftertaste, this cheese will play well with other cheeses and has the capability of being a stand-out star in some of your favorite dishes – shave a few tendrils on top of salads or risottos or other dishes that would allow the bright taste of lavender and the earthy taste of espresso to complement the main flavors.

 

photo 3

 

Either way, just come and get some.  If you live nearby, we have plenty at the shop as it’s been in high demand.  Although, don’t be surprised if I sheepishly tell you there’s none left while licking my lips and brushing away tell tale signs of espresso crumbs from my face.

 

photo 3