Beehive Cheese Company, claiming its products are “made from the creamiest milk in Utah,” is an unusual testament to the vagaries of geography and also the positives of the in-law relationship.
According to Beehive, in the first years of the new millennium, brothers-in-law Tim Welsh and Pat Ford decided they needed to leave the rat race and become cheesemakers. In 2005, they made the move and opened Beehive Cheese, with advice from the Western Dairy Center at Utah State University.
Utah often is thought of as a dry and barren land of red rock and desert. Much of it is, except for a few ranges of forested mountains to the east and south of Utah Lake and the Great Salt Lake.
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