Hand-crafted artisan cheeses are pleasing to both the palate and the plate. But there is much more that goes into these cheeses than meets the eye, or the tongue. Artisan cheese makers infuse their way of life into every round of cheese they craft. Cheese making is a slower and very deliberate way of life that requires skill and patience. Waking early each morning, producers greet shipments of fresh milk, which is warmed and mixed until a rich, sweet smell rises from its thickening layers. The cheese makers at each creamery pride themselves on their own unique traditions and methods. The Rockhill Creamery of Richmond, Utah, for example, promotes the fact that they make their cheese with milk from their six Brown Swiss cows. Beehive Cheese Co. of Uintah, Utah boasts of Barely

Buzzed cheese that is rubbed with crushed lavender and espresso and reflects the tastes of Rocky Mountain meadows. The Drake Family Farm shares its signature goat’s milk cheese from their historic family farm in West Jordan, Utah. Many of these cheeses have gained national recognition, as chefs and fine food vendors select them for their restaurants and catalogs.

Though they are unique, each of these creameries has one tradition in common —the Western Dairy Center. These Utah cheese makers, along with many others, attended workshops and classes hosted by the WDC on artisan cheese making, advanced cheese making, and milk processing. These annual courses have helped cheese makers gain technical skills that shorten the time it normally takes to become a master of artisan cheese making. As they start their own dairy traditions, WDC scientists and staff serve as resources to provide information and assistance along the way. As cheese makers continue to mold and shape their cheese with the greatest of care, they preserve a rich way of life for all to experience—and taste.