Mother’s Day Beehive Cheese & Tea Party

For a luxurious Cheese + Tea experience, Beehive Cheese collaborated with Tea Zaanti Cafe to see if cheese and tea pair well. Those who enjoy Cheese + Wine pairings, will also appreciate the nuances of tea enhancing the flavor profile of cheese.

Beehive Cheese – photo Jill Weinlein

Tim Welsh and Pat Ford created Beehive Cheese in Northern Utah. Starting with a fine Cheddar, they elevated the cheese with spirited flavors earning Best American Cheese at the World Cheese Awards in 2021. In 2023, they earned their B Corp certification and became one of 7 artisan cheesemakers with this distinction.

They first met owners Becky and Scott of Tea Zaanti Cafe in Utah. The cafe in Salt Lake City is not a typical cafe. It’s the only Tea and Wine Cafe in the city. Centered around bringing people together, they have 85+ varieties of premium loose-leaf tea and a variety of wines, to share their love and appreciation for the world of tea and wine.

Beehive has been incorporating tea with their cheese for years. Their Teahive cheese is rubbed with Earl Grey tea to offer herbal, fruity and citrus notes with each bite. Other enhancements to their Cheddar cheese include espresso and lavender in their Barely Buzzed. There are layers of black truffles in their Trufflehive cheese, and sea salt and raw honey in their Seahive.

Both Beehive Cheese and Tea Zaanti Cafe owners united to develop three different cheeses with three different teas for a unique pairing party to inspire their fans to have a Cheese & Tea Party at home. Watching the owners on Zoom, I learned the nuances of both tea and cheese untied together.

Beehive Cheese – Photo Jill Weinlein

They started with the Seahive cheese offering buttery notes with a hint of saltiness and the sweet tang of honey. Steeping one teaspoon of Fukamushi Sencha in 175 degree water for 2 to 4 minutes. These two took a bite of Seahive cheese, and then a sip of the tea. The warn umami essence in this tea from Japan complements the buttery sweetness of the cheese. There was a pleasing brininess from the Redmond Real Salt in the cheese and the high salt content in the soil in Japan where this tea leaves grow. This is a winning combination.

Next they cut pieces of Beehive Teahive cheese rubbed with sea salt and raw honey. The aroma of this cheese has a hint of orange blossom and the flavor is sweet and salty with a beautiful buttery finish. They steeped one teaspoon of Raspberry Rose Petal tea in 208 degree water for 4 to 7 minutes. Biting into the cheese and then taking a sip of the tea, the sweetness of the raspberry fruit and long lingering finish of the rose petal, complements the citrus bergamot in the rub of the Teahive cheese. Teahive cheese enhances the soothing qualities of tea. Studies have shown that bergamot may help reduce inflammation, lower blood glucose, and help prevent cardiovascular disease. Citrus fruits such as bergamot are rich in flavonoids, which promote immune response and heart health.

Beehive Cheese – Jill Weinlein

Last they cut pieces of Pour Me a Slice cheese that is infused with Basil Hayden Kentucky Straight Bourbon and paired this cheese with a bold and rich Pu’erh Leaf tea. Fermentation gives this tea a malty flavor offering a great pairing with the buttery, nutty, caramel and slight whiskey flavor of the cheese. This Pu’erh Leaf tea should steep in for 3+ minutes in 208 degree water.

Mother’s Day Cuppa Tea Gift Box – Beehive Cheese

Beehive is offering a Mother’s Day Cuppa Tea Gift Box starting on April 27, to inspire mom to have a cheese, tea and sweet culinary experience.The box includes:

• 12-oz Teahive
• 12-oz Promontory
• 12-oz Butterbound Cheddar (Aged Cheddar rubbed and aged with butter on the rind)
• Teazaanti Black Currant Loose Tea with tea infuser
• 3 piece Chocolot Truffle
• Effies Almond Cakes Shortbread Biscuits
• Slide Ridge Honey