Producer Profile: Beehive Cheese Company
It's a story that's become more and more common - business professionals trading in their briefcases for cheesemaking, taking a step back from the "grind" to pursue their passions. Tim Welsh, Pat Ford, and Stew Christensen are no exception to this trend.
Hailing from the realms of real estate and software, they were encouraged by friends to see the world. In doing so, they discovered their enjoyment and appreciation of cheese - how through dedication and hard work, its flavors and aromas are first harnessed from the land, then from the milk, and finally through their own careful eye as the cheese ages to perfection.
In the Fall of 2004, they started Beehive Cheese Company and quickly began producing unique, delicious cow's milk cheeses. The Barely Buzzed always draws a raised eyebrow at the Beecher's cheese counter, followed by oohs and ahs as our customers taste it.
The outside of the cheese is rubbed with a Turkish grind of Colorado Legacy Coffee Company's "Beehive Blend". In addition, French Superior Lavender Buds are ground into the coffee. The combination imparts notes of burnt butterscotch and lavender to the cheese's naturally nutty and creamy flavors. In 2007, Barely Buzzed received a 1st Place award by the American Cheese Society for being the Best Flavored Cheese in North America.
You can find several of Beehive Cheese Company's cheeses at the Beecher's store in the Pike Place Market, including their Aggiano and Full Moon. For more information, call (206) 956-1964.














We are always amazed by the varying opinions attached to “stinky” cheeses. Beecher’s has a Cheese 101 class where, at one point in the class, we pull out the washed rind cheese – the ultimate in ‘stinky’ cheese. As soon as that cheese comes out, half the class makes a face – and not a happy one – while the other half is intrigued by the earthy odor. After much encouragement, even the participants who swore they’d never eat that cheese, taste it and are surprised to find a robust, creamy flavor more like an intense brie than a rotten apple.