Co-owners Pete Schropp and Jennifer Hines oversee the entire creamery’s operations, with Schropp managing the farm day-to-day. Rockhill’s “girls”: a half-dozen Brown Swiss cows, each as sweet as can be (except for Bess, she’s a bit cantankerous), moved to Cache Meadow Creamery, where they are happily enjoying their pasture-grazing lives. Starting in July of 2019, Rockhill Creamery began sourcing milk from Cache Meadow Creamery (Cache Valley is famous for its dairy heritage, as celebrated by the annual Cache Valley Cheese & Dairy Festival). “Sound of Music” fans, you’ll feel right at home. Just keep in mind that most of the spots mentioned here are fans of the farm-to-table philosophy, so menu items and products change with the seasons and availability.Ĭreameries listed by location from north to south.įarm store open June through mid-October:Īnchored by a meticulously restored 1893 granary and picturesque historic buildings, the Rockhill Creamery farmstead and grounds are the epitome of agricultural nostalgia, complete with verdant mountain backdrop.
Fortunately for travelers who may not have the time or ability to make the beautiful trek to Uintah or Caineville, there are plenty of purveyors keeping the sourcing close to home in the most delicious ways, with Utah cheese showing up at farmers markets, specialty food stores and on menus across the Wasatch Front, from food trucks to fine dining. From the aforementioned Beehive Cheese having national distribution, to Randy Ramsley’s raw goat French Alpine-style Mesa Tomme pressed one wheel at a time in the Mesa Farm market’s tiny farmstead kitchen overlooking red rock cliffs.
A bit of dairy terminology geekery - the American Cheese Society designates “artisan” cheeses as those made mostly by hand in small batches “farmstead” cheeses are made only from the milk of animals raised on site. There’s a little bit of something for everyone at all levels of production, and for cheese lovers of all preferences. She told me of Beehive Cheese, "I remember tasting their Teahive cheese for the first time and being blown away! My instinct was to pair honey 'caviar' with the cheese as an 'amuse.'" (An "amuse-bouche" is a savory bite of food to tease the palate before a meal.) This was the perfect bite for the pop-up since it showcased local, artisanal creative cheese with the modern technique of spherification using local honey in the 'caviar.'" (Read: " Utah Food Trails - Honey, Fruit, Burgers & More") When she’s not chef-ing and cheese making at a fly-fishing lodge in Montana, Chef Weinner hosts twice monthly pop-up events at Salt Lake venues like art galleries and after-hours cafés, and she prefers Utah cheeses for several memorable dishes. You may remember her waxing poetic about the delights of dairy during her stint on "Top Chef" season 12 in Boston. SLC POP Chef Katie Weinner - a Midwest transplant to Utah who came west for the snowboarding years ago and now couldn’t imagine living anywhere else - is pretty serious about artisanal cheese. Of Utah’s 183 dairy farms, nearly all are family owned, operated and managed. Utah has a long tradition of family dairy operations and artisan cheese making, with products ranging from smoked parmesan-style hard cow’s milk cheeses to creamy raw goat chèvre.
These producers regularly make a huge splash in the competitive pool of world cheese aficionados. The Beehive State’s cadre of artisan cheese makers is small in number but mighty talented. When thinking of the great cheese-making regions of the United States, Utah may not immediately come to mind.
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