Steffan Christensen cuts slabs of cheese curds into more manageable sizes, that will then be ground up into small chunks, salted, mixed, and then placed into metal bins to be pressed into 20 pound cheese wheels.
Eduardo Yenez flips slabs of cheese curds in the process of making cheddar cheese.
Slabs of cheese curds being processed into small chunks.
Cheese aging in a refrigerated room.
Warren Buchanan throws salt on a fresh batch of cheddar cheese curds. The salt will then be mixed in more evenly and the curds gathered into metal bins to be pressed into 20 pound cheese wheels.
Hayden Welsh, son of the owner Tim Welsh, wraps a package to be sent to Chicago. Most of their business comes from outside of Utah.
Jon Baird hand slices cheese to make samples. All of the cheese from Beehive Cheese is sliced by hand.
Eulogio Martinon checks the pH balance of a new batch of cheese curds.
Eulogio Martinon gathers chunks of cheese curds into metal bins to be pressed into 20 pound cheese wheels. Each batch will make 1500 pounds of cheese.
Co-Owner/Co-Founder of Beehive Cheese, Pat Ford, poses for a photo in the store front section of his company in Uintah.