The country’s voracious appetite for local food and farmstead cheese creates a demand for the milk produced by Grant Kohler’s herd of Holstein-Friesian cows, which have been bred for years for their high butterfat. With some instruction and coaching from Utah State University’s Western Dairy Center (which has helped many Utah cheesemakers), Canyon View is now turning their milk into prize-winning farmstead cheese.
Three years ago Kohler started Heber Valley Artisan Cheese which makes fresh cheeses and also ages cheese in its cave. Right now, he’s producing raw cheddar, queso fresco, jack and juustoleipa, a Scandinavian squeaky toasting cheese originally made in Finland from reindeer milk.
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