Baybee : A new American Cheese

Screen Shot 2015-12-31 at 10.53.40 AMInspired by the traditional English Huntsman Cheese, Bay Blue is first collaboration of it’s kind between two American Creameries, Beehive and Point Reyes. This seasonal cheese is layered with fudgy textured, sweet caramel flavored blue cheese sandwiched between layers of Promontory, a buttery creamy cheddar style cheese with fruity notes. 

Bay Bee Cheese is available at all Martin Wine Cellar locations.

“Tim, the co-founder of Beehive Cheese, dreamed up the idea and his son Briton put them together. We took it to an event and the response was so positive we decided to do a fun Holiday Cheese for a few of our very special retailers. The two cheeses blend so well together and the presentation is perfect for entertaining. Try it and give us your thoughts, we hope you will enjoy it as much as we do.”

About Beehive Cheese Company
Tim and Pat had a dream to bring back the local creamery to northern Utah, and  they did just that. With help from the Western Dairy Center at Utah State University, they opened their doors in 2005. Beehive Cheese is proud to be among a handful of artisan cheese makers in Utah. The Beehive Cheese Company creamery sits at the mouth of Weber Canyon in a valley between the forested Wasatch Mountains in Northern Utah. These mountains are home to world-class powder skiing in the winter and meadows of heavenly wildflowers in the summer. We consider our creamery a modern cheese operation where old-world craftsmanship is embraced.

About Point Reyes Farmstead Cheese Company
In 1904, Great Grandfather Tobias Giacomini left Northern Italy and landed in Northern California with a dream of raising chickens and cows. Here we are, over 100 years later, and we’re still a family of passionate farmers, doing what we love. Our family’s journey started in 1938 when Grandfather Waldo moved his family to Point Reyes, where Bob was raised. In 1959 with his new bride Dean, Bob purchased our dairy farm (only 3 miles north of his parent’s farm) to sell milk to the local creamery. Bob and Dean started with 150 cows and raised the herd to over 500 by the mid 1990s. As a true farmstead cheese producer, we use only Grade A milk from our family’s herd of cows raised from birth right on the property where the cheese is made, which means we have complete control over its quality from start to finish. It also means you’ll never taste the same unique flavors anywhere else.