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Beehive Cheese Exclusive: Upcoming California Event; Britton Welsh Discusses

Beehive Cheese Exclusive: Upcoming California Event; Britton Welsh Discusses


UINTAH, UT
Tuesday, April 19th, 2022

Soon, our industry will be on display for current and potential artisan cheese lovers. The California Artisan Cheese Festival (CACF) serves as a great bridge between typical trade events and consumer generation, and among those returning is family-owned Beehive Cheese.

Britton Welsh, President, Beehive Cheese“Despite being based in Utah, Beehive has been participating in the CACF since it began,” Britton Welsh, President, says, surprising me from the go. “The California Artisan Cheese Guild (CACG) graciously adopted us long ago since, at the time, we didn’t have any other small-scale artisan producers in our own state to learn from or turn to for help. As we grew up and became more established in the artisan cheese world, CACG granted us permission to stay as an out-of-state partner.”

And grown it has. Now, Beehive has established itself as a player in the Western artisanal cheese industry with award-winning offerings that it will be proudly showcasing at the festival.

“We’re super proud of our Queen Bee Porcini, which just won Super Gold at the World Cheese Awards,” Britton gushes.

The California Artisan Cheese Festival serves as a great bridge between typical trade events and consumer generation, and among those returning is family-owned Beehive Cheese

Additionally, the company’s signature Seahive, a versatile pairing cheese and winery favorite, is rubbed with sea salt and raw honey, while its Barely Buzzed, rubbed with espresso and lavender, is also a tasting room staple for wineries that produce Cabs, Rhones, and ports.

“The espresso used in Barely Buzzed is hand roasted by Co-Founder Tim Welsh’s brother in Colorado. The ingredients used in Beehive Cheeses are all thoughtfully selected and/or locally sourced,” Britton explains, clarifying how this is just one of the ways the team has thoughtfully approached growth in a form that allows it to stay aligned with its original values. “As many people who start a small business know, not having enough cash to pay the bills is the number one reason small businesses fail, and the same struggle persists for businesses as they grow.”

For example, Beehive needs to purchase all the milk to make cheese six months before it can begin to sell—unable, in essence, to pay the bills for six months and prompting a slow-but-steady approach to expansion.

Beehive Cheese has established itself as a player in the Western artisanal cheese industry with award-winning offerings that it will be proudly showcasing at the festival

“That being said, our fans love our cheese and keep coming back for more! So, we will keep growing slowly and sharing our great cheese while holding true to our core values of taking care of our Beehive family,” Britton assures me.

Bringing us back to the spirit that fuels the California Artisan Cheese Festival, and the dairy community that has inspired it—strategic approaches to nurture passion and commitment that some swear make the cheese taste better!

“We are so grateful for the support given to us over the years, which is why we are so passionate about supporting the CACG through board service and their annual festival,” Britton says. “Over the last 16 years, our family business has been warmly welcomed and generously supported by vendors and a loyal team of employees. We also feel indebted to our day-one dairy partner, Wadeland Dairy, and our unofficial business mentor, Gossner Foods, who has taught us so much. Our teachers at Utah State University have also played a huge role in troubleshooting issues and allowing us to adapt their Cheddar recipe into our own. It takes a village to make incredible cheese.”

Inspirational words to end on as we count down to the 16th annual California Artisan Cheese Festival, taking place in Santa Rosa, California, on May 7. For more information, click here.

Beehive Cheese
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