In an industry defined by centuries-old traditions, Tim Welsh dared to ask a simple question: What if we rubbed coffee on cheese? The answer would not only reshape his life but also help redefine artisan cheese-making in the United States.
A Bold Experiment Turned Game-Changer
In 2005, Welsh founded Beehive Cheese in Ogden, Utah, with little more than curiosity and a passion for creating something different. A year later, a spur-of-the-moment experiment changed everything. He rubbed finely ground coffee on a wheel of cheddar, set it aside, and forgot about it. When he rediscovered it months later, the flavor was unexpectedly rich and aromatic.
That “mistake” became Barely Buzzed, a coffee-rubbed cheddar that stunned the cheese world. Even Utah State University’s food science professor Dr. Donald McMahon, upon hearing of Welsh’s creation, initially declared, “You can’t do that!” But after tasting it, he and his students realized it was something remarkable.
Barely Buzzed went on to win first place at the American Cheese Society Awards, breaking through a field long dominated by Wisconsin creameries.
Breaking From Tradition
“We’re a new-world cheese company,” Welsh explains. “We don’t follow the strict old-world rules. That’s why innovation comes naturally to us.”
Beehive Cheese’s timing couldn’t have been better. As Americans began embracing artisan and small-batch foods, Barely Buzzed helped ignite a new trend in rind-rubbed cheeses. Demand skyrocketed after a Central Market buyer in Texas requested 30,000 pounds following a single tasting.
From Tech Entrepreneur to Cheesemaker
Before Beehive, Welsh worked in software development. After selling his tech firm in 1999 and watching the dot-com bubble burst, he found himself back at square one. Searching for purpose, he turned to the emerging farm-to-table movement.
Taking a cheese-making course at Utah State University, Welsh discovered his next venture. USU’s cheddar recipe became the foundation of Beehive’s first product — Promontory, a smooth and creamy base that inspired all nine of Beehive’s later variations, infused with ingredients like porcini mushrooms, Hatch chiles, truffles, and bourbon whiskey.
“Artisan cheese needs a creative edge,” said Dr. McMahon. “Beehive mastered that balance of consistency and originality.”
Utah Roots and Local Success
Initially, Welsh worried that Utah wasn’t ready for artisan cheese. That changed when Harmons Grocery Stores came calling. Chef Kyle Lore, then working for Harmons, was searching for premium local products to compete with Whole Foods. He found Beehive Cheese — and an instant partnership began.
“They were innovative, approachable, and passionate,” Lore recalls. “I’ve used their cheese ever since, even in other ventures.”
Despite premium ingredients and hand-crafted processes, Beehive remains committed to keeping its cheeses affordable and accessible. “We want everyone to enjoy high-quality cheese without feeling priced out,” Welsh says.
A Family Business With a Vision
Beehive Cheese remains a family-run company, with multiple members of the Welsh and Ford families contributing. Tim’s son, Britton Welsh, now serves as president, guiding the next generation while maintaining his father’s community-driven philosophy.
Scaling Sustainably and Giving Back
Cheese-making isn’t an industry that scales easily, but Welsh found a way. Partnering with Gossner Foods in Logan allowed Beehive Cheese to expand production without compromising quality.
Equally important, Beehive Cheese earned recognition as a Certified B Corporation, demonstrating its commitment to sustainability, fair wages, and community support. “We were already doing most of what B Corp status requires — now we can prove it,” Tim says.
Britton adds, “It’s about responsibility. We hire locally, pay living wages, and invest in people. That’s what being Beehive is all about.”
A Legacy of Flavor and Innovation
From tech startups to artisan dairy, Tim Welsh’s journey embodies the creative spirit that powers Beehive Cheese. His willingness to experiment — even with something as unconventional as coffee-rubbed cheddar — not only built a thriving Utah brand but also helped reshape the way people think about cheese.
As Barely Buzzed and its flavorful siblings continue to win national awards, Beehive Cheese stands as proof that innovation doesn’t just belong to Silicon Valley — sometimes, it starts in a creamery in Ogden.
