Why yes, it is another Beehive cheese, but this one comes at us in a fully different application. A smoky (but not overly) cheddar to inspire your summer season. While we aren't out cooking over a fire in Phoenix this time of year, we can appreciate that summer is here.

We experimented with this one as a s’more, and if you warm it just right, you can enjoy it sandwiched between a cracker with a meat and spread - we liked honey, but you do you.

Aged 6-9 months
Rennet Microbial
Made in Uintah, Utah

FLAVOR PROFILE: Buttery, snappy, with a hint of smoke

USE IT: This cheese is great melted on a burger or on your poolside cheese plate.

Ingredient info

Pasteurized cow's milk, salt, cheese cultures, and vegetarian rennet (cold-smoked with apple wood, walnut wood, and apple slices)