description Beehive Barely Buzzed Overview
Beehive Barely Buzzed is an artisan hard cheese crafted by the Beehive Cheese Company in Utah. The cheese utilizes cow’s milk and undergoes a lengthy aging process, developing a complex flavor profile. It's notable for its unique coffee-rubbed finish achieved with a blend of espresso and lavender. This cheese appeals to those seeking distinctive, aged American cheeses and is often enjoyed by food enthusiasts and experienced palates.
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Beehive Barely Buzzed ranks #72 of 252 in the Hard Cheese ranking, behind Hafod, ahead of Coolea.
Coffee-lavender rub has strong awards profile and user enthusiasm; flavored style limits universal consensus.
help Beehive Barely Buzzed FAQ
Where is Beehive Barely Buzzed cheese made?
Barely Buzzed is produced by the Beehive Cheese Company, located in Ogden, Utah. Founded in 2005, Beehive Cheese has grown into one of the most recognizable artisan creameries in the American West. The cheese is made using milk sourced from a local Utah dairy cooperative.
What gives Barely Buzzed its unique flavor and appearance?
The cheese is famous for its distinctive rind, which is hand-rubbed with a proprietary blend of Turkish ground espresso and French lavender buds. This unique "coffee rub" imparts savory, nutty, and slightly floral notes that permeate the paste as the cheese ages. The combination creates a complex flavor profile reminiscent of a savory caramel macchiato.
What kind of milk is used in Beehive Barely Buzzed?
Barely Buzzed is crafted from pasteurized Jersey cow's milk, which is naturally higher in butterfat and protein than standard Holstein milk. This rich milk contributes to the cheese's smooth, creamy, and slightly yellowish paste. The high fat content allows the cheese to melt beautifully on the tongue while carrying the intense flavors of the coffee rub.
What style of cheese is Beehive Barely Buzzed?
It is an artisanal hard cheese that closely resembles an aged English cheddar in both its pressing technique and its texture. It undergoes a lengthy aging process of several months to develop its complex flavor profile and a slightly crystalline crunch. Unlike traditional cheddars, however, it is defined by its modern, inventive espresso rind treatment.
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