![]() The number of artisan cheesemakers in Utah is growing. There’s a window in the shop so that you can see the cheese being made. (I didn’t buy any I’m OK with pasteurized milk.) Customers have to sign a waiver first recognizing that the milk is unpasteurized. So they decided to go for a niche market of selling raw milk and artisan cheeses. But, it’s difficult to make a living in today’s farming industry. ![]() She said her son, an engineer, wanted to come back to Midway and raise his family the way that he was raised. She said the dairy has been in the family for over 80 years. I talked to Mrs Kohler, one of the owners. If I buy artisan cheese, I like to hide it where others won’t find it (hence, the vegetable bin at the bottom of the fridge!) and just savor a slice every so often. At those prices, these aren’t the kind of cheeses you want to throw into your tuna casserole, although I’m sure it would improve the casserole. The cows are UDDERLY excited to share some big news Heber Valley Artisan Cheese was. Well, I guess a girl has to splurge once in awhile. Making fresh, artisan cheese from our beautiful mountain dairy farm. (Ouch!) And a 4.6-ounce package of Snake Creek Sharp was $6.26. Our fully integrated dairy farm to creamery delivers a true farm-to-table experience. It has a strong parmesan-like flavor, but it’s more creamy.īecause these are made by hand on the premises, they are a bit pricey - a 6.1-ounce package of Aggiano was $7.86. The recipe was developed by USU’s dairy plant, and Beehive Artisan Cheese in Uintah also makes it. There’s a little sampler table, so I helped myself to see what Snake Creek Sharp tasted like, and ended up buying two packages of this rich, bold-flavored cheese.Īnd, I had to buy some Aggiano, named for the Utah State University Aggies. Kim was talked into it when he saw the “Aggie Ice Cream Served Here” sign. ![]() This is a hidden gem attraction in the Heber Valley that your taste buds will love Owned and operated by the Kohler family in Midway, this dairy farm. Experience the difference of the farmer’s touch.Kim and I were driving from Park City to Provo this afternoon, and as we rounded a corner in Midway I saw the “Cheese” sign and asked to stop. Heber Valley Artisan Cheese is a dairy farm in Midway where you can not only get up close to more than 150 cows, but you can also observe the process of making some of the best cheese in Utah. Don’t miss out on their private edition Blue Chip ice cream with its blue custard and white chocolate chips, it’s what Mint Chip wishes it was. In addition to their sensational cheeses, they also offer a variety of locally made delectables such as jams, fudge, pickles and ice cream. The farmstead store is open to the public Monday – Saturday from 10am to 6pm. It’s really a fun experience to learn about the process of making cheese and then taste and rate all of your favorites. ![]() ![]() Now world-renowned for their signature Wasatch Back Jack, Cascade Raw and Queso Fresco Verde, Heber Valley Artisan Cheese continues to astound the experts with their creativity. These vary in both the aging process and flavorings. Guests are encouraged to taste all the current creations, and also be a guinea pig for up to twenty experimental cheeses. In six short years with only 150 dairy cows, the old-fashioned dairy rocketed into the national spotlight after capturing several industry awards for their unique, handcrafted cheeses.Įvery second Friday of the month, the Heber Valley Artisan Cheese farmstead store hosts an exclusive cheese tasting that is well worth the scenic drive to Midway. After nearly a century of providing milk andĭairy products to the Heber Valley, their ship finally came in during 2011 when they built a creamery and began using their farm’s milk to handcraft and age artisan cheeses. Four generations of the Kohler family of Midway, Utah have been the keepers of a proud American tradition: the family-owned and operated dairy farm. ![]()
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