{"id":43677,"date":"2022-05-11T17:08:50","date_gmt":"2022-05-11T21:08:50","guid":{"rendered":"https:\/\/culturechstage.wpengine.com\/?p=41769"},"modified":"2022-05-12T11:44:06","modified_gmt":"2022-05-12T15:44:06","slug":"travel-issue-2022-spotlight-cheese-queen-bee-porcini","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/travel-issue-2022-spotlight-cheese-queen-bee-porcini\/","title":{"rendered":"Queen Bee Porcini"},"content":{"rendered":"\n

Beehive Cheese makes a royal splash with its latest creation<\/h2>\n\n\n\n

The same year Queen Bee Porcini hit the market, it won Super Gold at the 2021 World Cheese awards. It was the highest award given to an American cheese producer at the event and the highest honor won by Utah\u2019s Beehive Cheese<\/a>\u2014no stranger to winning awards for their cheeses.\u00a0<\/span><\/span><\/p>\n\n\n\n

Co-owner Pat Ford credits his son, Oliver Ford\u2014Beehive\u2019s director of sales\u2014and David Yourd from Regalis Foods, a New York\u2013based importer of truffles and mushrooms, with inventing the creamery\u2019s latest cheese. \u201cOliver and David collaborated on this cheese for four years,\u201d says Ford. \u201cWhen you develop a new cheese, you forget about it for six months or so while it ages and the flavors evolve and then you taste it and decide \u2018Nah that\u2019s not quite right.\u2019 The cycle continues and once you finally decide it\u2019s right, it takes another six months to a year to take it to market. They were patient and it paid off. We\u2019re very excited about this delicious and unique cheese.\u201d<\/p>\n\n\n\n

Like all of Beehive\u2019s cheeses, Queen Bee Porcini starts with Promontory\u2014a creamy cheddar made with Jersey cow\u2019s milk\u2014the creamery\u2019s base cheese. Foraged porcini mushrooms are dried, ground to a dust, and rubbed on the wheels, which are then aged for two to three months. (Utah\u2019s arid climate is the reason behind Beehive\u2019s process.) \u201cNecessity is the mother of invention\u2014that\u2019s how we launched our company, by rubbing crazy things on the outside of our cheese,\u201d says Ford.<\/p>\n\n\n\n

Flavoring the rind with ingredients like coffee and lavender (for Barely Buzzed), garlic, celery seed, and cayenne (for Big John\u2019s Cajun), and porcini dust results in more subtle flavors than adding ingredients to the cheese itself. \u201cAfter all, you\u2019re buying cheese, not mushrooms,\u201d says Ford. At first bite, Queen Bee Porcini presents like a creamy cheddar\u2014because it is. But the umami notes of the mushrooms appear near the end, with a lingering aftertaste that leaves you wanting more. \u201cThat\u2019s what I think is so unique about the cheese,\u201d says Ford, \u201cIt\u2019s not in your face. It\u2019s delicate yet complex. If you\u2019re expecting it to be super mushroom-forward, you\u2019re not going to get it.\u201d<\/span><\/p>\n\n\n\n

For pairing Queen Bee Porcini, Ford recommends, \u201clayering on freshly baked bread with savory tomato jam and pickled asparagus or onion.\u201d Enjoy it with pinot noir, syrah, a brown ale, or porter to complement the cheese\u2019s earthy flavors.<\/p>\n","protected":false},"excerpt":{"rendered":"

Beehive Cheese makes a royal splash with its latest creation The same year Queen Bee Porcini hit the market, it won Super Gold at the 2021 World Cheese awards. It was the highest award given to an American cheese producer at the event and the highest honor won by Utah\u2019s Beehive Cheese\u2014no stranger to winning […]<\/p>\n","protected":false},"author":106,"featured_media":43688,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[26353,26354],"tags":[3623,33507,1296],"coauthors":[25425],"class_list":["post-43677","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-stories","tag-beehive-cheese","tag-beehive-cheese-queen-bee-porcini","tag-cheesemakers"],"acf":[],"yoast_head":"\nQueen Bee Porcini - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/travel-issue-2022-spotlight-cheese-queen-bee-porcini\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Queen Bee Porcini\" \/>\n<meta property=\"og:description\" content=\"Beehive Cheese makes a royal splash with its latest creation The same year Queen Bee Porcini hit the market, it won Super Gold at the 2021 World Cheese awards. 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