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Utah cheddar rubbed with Cajun spices
Winner of 6 major awards
This is a cheese for the spice lover who doesn’t shy away from cayenne. Every nibble that includes the rind will give you a nice punch of heat balanced with the sweet creaminess of the cheddar.
Like all of Beehive’s cheeses, Big John’s was designed for sharing. If your guests can’t take the heat, they can totally stay in the kitchen. Tell them to stick to the inside of the cheese and they will still experience the savory, garlicky goodness of the wedge without the heat. Everybody wins!
What does it taste like?
Big John’s Cajun is rubbed with a blend of garlic, celery seed and cayenne. As the cheese ages, these ingredients infuse the 20-pound wheel of cheddar with savory notes that remind us of the best dang wood-fired pizza you’ve ever had. The smokiness of the cayenne and the creaminess of the cheese are a delight. The garlic is going to slow dance with your olfactory receptors for some time and you’ll enjoy every minute of it.
Crisp lager or pilsner
Assortment of olives
Topped with wildflower honey
Perfect for melting on a grilled cheese or burger
Vegetarian rennet, cow's milk, all ingredients rubbed on the rind are organic, this is a gluten-friendly product
1st Place, 2016 Idaho Milk Processors Association
2nd Place, 2012 Idaho Milk Processors Association
3rd Place, 2010 Idaho Milk Processors Association
3rd Place, 2011, 2012 American Cheese Society
Who the heck is Big John?
Chef John Dearman, who also happens to be quite tall, is a local Ogden, UT chef who was one of our first customers. He is a whizz with ribs and happens to hail from Louisiana. He graciously allowed us to use his rib rub on our Promontory. We named this cheese after him.