{"id":1967,"date":"2018-06-17T23:01:01","date_gmt":"2018-06-17T23:01:01","guid":{"rendered":"https:\/\/hebervalleymag.wpengine.com\/?p=1967"},"modified":"2022-06-02T01:18:44","modified_gmt":"2022-06-02T01:18:44","slug":"say-cheese","status":"publish","type":"post","link":"https:\/\/hebervalleyguide.com\/en\/dining\/say-cheese\/","title":{"rendered":"Say Cheese!"},"content":{"rendered":"

<\/p>\n

Heber Valley’s Handcrafted European-Style Cheese<\/h2>\n

\u201cHappy cows produce more milk,\u201d says Grant Kohler of Heber Valley Artisan Cheese. Grant speaks from experience; coming from generations of Swiss dairy farmers, and from his 20-year tenure as head of the National Dairy Board. After studying cheesemaking at Utah State University, Grant added the creamery to his dairy farm. \u201cWe wanted to create hand-crafted European-style farmstead cheese, ensuring quality and taste by controlling every step of the process, from the cow to the consumer.\u201d<\/p>\n

\"\"<\/a>Both Grant and his son Russell are engineers, so it\u2019s no surprise that they\u2019ve created a state-of-the-art dairy barn using robotic technology to monitor, milk and manage cows. \u201cWe baby our animals,\u201d says Grant, \u201cit\u2019s all about cow comfort.\u201d Theirs is one lucky herd of happy Holsteins.\u00a0Entering the spacious temperature-controlled barn at their leisure, cows rest on rubber mattresses while eating. A computer reads each cow\u2019s tag, relaying information about temperature and milking history to a computer. According to that data, specific gates guide cows to a rotating brush massage before leading them to a stall where they munch on treats during the automatic milking process. Afterwards, they stroll to another rotating brush massage before heading back outside.<\/p>\n

\"\"<\/a>It takes ten gallons of milk to make one pound of cheese. The entire family is involved in the various steps of stirring, balancing temperature and pH levels, then \u201ccheddaring\u201d the cheese, a 3-hour\u00a0\u00a0process of stacking blocks of cheese to compress the curds and remove excess whey. The cheese is then wrapped and aged from 60 days to nine months.<\/p>\n

The Russell family commitment to quality has resulted in nine national awards, including a first place ACS Award for their \u201cWasatch Back Pepper Jack\u201d in the cheesemaking capital of Wisconsin. They\u2019ve also won \u201cBest of State\u201d six years running, and recently garnered first place in the \u201cOverall Manufacturing\u201d category.<\/p>\n

\"\"<\/a>Heber Valley Artisan Cheese specializes in sharp cheddar, raw milk cheddar, a Hispanic-style Queso Fresco, and a variety of flavored cheddars like the \u201cMidway Monterey,\u201d \u201cLemon Lavender\u201d and \u201cTahitian Vanilla Bean Cheddar,\u201d a dessert cheese earning a top five spot at the San Francisco Fancy Food\u00a0Show. Try their \u201cJu\u2019ustoleipa,\u201d an un-aged Finnish cheese served sliced and fried with homemade jam or in grilled sandwiches. Join the Russell family for monthly cheese tastings, creamery tours and mozzarella-making classes, or stop by for lunch or to stock up on homemade jams, pickles, salsa and tasty local products. Heber Valley Artisan Cheese can also be found at grocery stores in Utah and other western states.<\/p>\n

By Corinne Humphrey<\/p>","protected":false},"excerpt":{"rendered":"

Heber Valley’s Handcrafted European-Style Cheese \u201cHappy cows produce more milk,\u201d says Grant Kohler of Heber Valley Artisan Cheese. Grant speaks from experience; coming from generations of Swiss dairy farmers, and from his 20-year tenure as head of the National Dairy Board. After studying cheesemaking at Utah State University, Grant added the creamery to his dairy…<\/p>","protected":false},"author":1,"featured_media":1968,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[481,285,286],"class_list":["post-1967","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dining","tag-handcrafted-cheese-from-heber","tag-heber-valley-artisan-cheese","tag-heber-valley-dining"],"yoast_head":"\nSay Cheese! - Heber Valley Guide<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hebervalleyguide.com\/en\/dining\/say-cheese\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Say Cheese! - Heber Valley Guide\" \/>\n<meta property=\"og:description\" content=\"Heber Valley’s Handcrafted European-Style Cheese \u201cHappy cows produce more milk,\u201d says Grant Kohler of Heber Valley Artisan Cheese. Grant speaks from experience; coming from generations of Swiss dairy farmers, and from his 20-year tenure as head of the National Dairy Board. 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