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31 Cheeses in 31 Days: Day Twenty-one: Seahive & Teahive

2012 American Cheese Month 31 Cheeses in 31 Days: Day Twenty-one : Seahive & Teahive

Cheese: Seahive & Teahive

Who: Beehive Cheese Co.

Website: Beehive Cheese Co.

Where: Uintah, Utah

Milk Type: cow, pasteurized

Texture: firm

Rind: Seahive: salt & honey rubbed; Teahive: black tea & bergamot rubbed

Shape: 20lb wheel

Flavor: Mild, approaching bland. Slight lemon tang. Teahive, of course has a rind that tastes strong of the rub

1st Place 2012 American Cheese Society: Teahive

3rd Place 2012 American Cheese Society: Seahive

Two cheeses for today, well, one really, with two different treatments. The Beehive Cheese Co. has made its name trading on what is essentially a cheddar-type cheese rubbed in an assortment of flavorings, including their star, “Barely Buzzed”.

First, you have to understand that, as beekeepers (OK- that moniker belongs 99% to my wife!), we’ve ingested pounds and pounds of honey. Honeys from all over the world, young, old, honeys that aren’t technically honey… so, with all respect to the fine makers at Beehive, I really cannot taste anything remotely “honey” or salt-related in their newer cheese, Seahive.

And I’ve tried. Room temp. cold, melted… just licking the rind (oh what I won’t do for this silly blog…) I cannot find a trace of either ingredient.

Beehive describes it:

From the land of salt and honey. Our SeaHive is hand-rubbed with wildflower honey harvested from a local farm and
REALSALT® sea salt. REALSALT® is harvested from an ancient sea bed near Redmond, Utah and contains unique flecks
of color from more than 50 natural trace minerals.

Makes me wonder if my wheel got missed in the rubbing.

Teahive has a much stronger rub, with the flavor of bergamot dominating. Makes it more interesting. Like Barely Buzzed, with its lavender and coffee rub, the rub makes the cheese.

Both are “nice” cheeses but, I’m afraid, in an almost (gasp) “commodity” nice way. Don’t get me wrong, they are to be commended for their use of local sources and they’ve built a resilient business model. I’m just wondering if we might see a cheese from them at some point that has a more interesting and rich depth of flavor that really represents “terroir” in their region and originality in the cheese itself, and not just in what’s rubbed on it.

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