![]() ![]() "We have cheese-taste events where the public can come and pay $5 to blind test new cheeses and rate them." "It is a lot of trial and error and a complex tasting system," said Kohler. ![]() The creamery and cheese company serves Summit, Salt Lake, Wasatch and Utah counties, and Kohler said he prides himself in being able to offer residents a local product that tastes great. His great-grandfather then bought the creamery in 1929. Kohler inherited the family-owned-and operated dairy farm from his Swiss-born great-great-grandfather began working on it after immigrating to the United States. This year, he came home with three awards. Russ Kohler, a co-owner of Heber Valley Artisan Cheese and the dairy farm it is located on, submitted 14 cheeses to the American Cheese Society’s annual competition for the second year in a row. You can also find a taste of Heber Valley Cheese in the valley at Harmons, Fresh Markets and Macey’s.Russell (left) and Grant Kohler, owners of Heber Valley Artisan Cheese hold up their award-winning cheeses: Cascade Raw (left), Wasatch Back Jack (middle) and Queso Fresco Verde (right). They are located at 920 North River Road in Midway. Sign up for their monthly cheese tastings on their website or drop by to purchase their handcrafted farmstead cheese. Visitors are always welcome at Heber Valley Artisan Cheese. Top french fries with Heber Valley Artisan Cheese curds and gravy to make the perfect comfort food dish, poutine. Try the Onion and Chive, Smoked Southern Cajun and Tomato Basil. The curds come in a variety of specialty flavors, including mouth-watering Ranch, Dill Pickle, Jalapeno and Mojito Lime. Pick up a package of their famous curds, or “squeaky cheese.” The bite-size pieces of firm cheese are ideal to snack on. Tastings held every month help the cheese makers develop new flavors and test out their creations. Lemon Sage, Vanilla Bean and Orange Rosemary are unexpected and delightful combinations. If you’re in the market for something truly unique, look no further than the cheddars, aged with different rubs. Another one of Kohler’s favorites is the Wasatch Jack, a pepper jack cheese made with homemade salsa. This unique (and fun!) cheese is available in plain, jalapeno and banana pepper. It’s called “ bread cheese” since the outside gets toasty brown, but the inside is melty it’s ideal to serve as an appetizer or a side dish. Juustoleipä is one of Kohler’s favorites, a fresh cheese that you can pan fry, throw on the grill or pop in the oven. They’ve come up with some interesting and tasty creations. The Kohler family is certainly having fun with their handcrafted farmstead cheese. ![]() “I enjoy showing people where their food comes from.” “I love that I can control the whole process, everything from working with the cows to making the cheese.” says Kohler. Heber Valley Artisan Cheese has become a staple for those who love cheese and are passionate about eating local.Ĭheese-maker Russel Kohler is proud of his work. With the popularity of the farm-to-table movement, their timing could not have been better. The Kohler family started making and aging cheese on the farm four years ago. “ We work hard to make sure they are well taken care of – even pampered,” boasts their website. This family operation is centered on the well-being of their beloved cows. Surrounded by the Wasatch Back mountains and the Provo River, 200 Holstein cows inhabit their Canyon View Farm. Four generations of Kohler family dairy farmers have called the lush green Heber Valley home since 1929. ![]()
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