![]() ![]() 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. Well, I guess a girl has to splurge once in awhile. (Ouch!) And a 4.6-ounce package of Snake Creek Sharp was $6.26. 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. "We love sharing our farm, creamery and products with others.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. "We are just a family-owned company doing what we can to make dairy survive in today’s economy," said Kohler. There is even a window where visitors can watch the entire process if they would like to. From visiting the cows to the end product cheese, they have made the creamery as transparent as possible. Kohler said tours are available to the public. Heber Valley Artisan Cheese is located on Canyon View Farm in Midway, Utah. "We came back and made some tweaks and adjustments that made it a lot better and ended up with first place this year." "Our Wasatch Back Jack cheese took third place last year," said Kohler. Heber Valley’s Wasatch Back Jack cheese took first place in the "Monterey Jack with flavor added all milks" category, their Cascade Raw cheese took second place in the "Cheddar aged up to 12 months made from cow’s milk" category, and their Queso Fresco Verde took second place in the "Hispanic-style with flavor added all milks" category. The cheeses that perform exceptionally are then sent to the competition as and made available to the public to purchase.Īccording to a press release from Intrepid Hybrid Communications, the American Cheese Society’s annual competition seeks out the highest quality in milk and cheese products in North America, and this year’s competition was the largest yet with almost 1,800 products submitted. "We have cheese-taste events where the public can come and pay $5 to blind test new cheeses and rate them." "It is a lot of trial and error and a complex tasting system," said Kohler. The creamery and cheese company serves Summit, Salt Lake, Wasatch and Utah counties, and Kohler said he prides himself in being able to offer residents a local product that tastes great. His great-grandfather then bought the creamery in 1929. Kohler inherited the family-owned-and operated dairy farm from his Swiss-born great-great-grandfather began working on it after immigrating to the United States. This year, he came home with three awards. Russ Kohler, a co-owner of Heber Valley Artisan Cheese and the dairy farm it is located on, submitted 14 cheeses to the American Cheese Society’s annual competition for the second year in a row. Russell (left) and Grant Kohler, owners of Heber Valley Artisan Cheese hold up their award-winning cheeses: Cascade Raw (left), Wasatch Back Jack (middle) and Queso Fresco Verde (right).
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