Aging Seahive Cheese: How Long To Wait?

Seahive is a cheddar-style cheese made with pasteurized Jersey milk and produced by the Beehive Cheese Company in Utah, United States. The cheese is hand-rubbed with local honey and Redmond RealSalt, harvested from an ancient seabed near Redmond, Utah. The mixture is then allowed to mature for over 8 months in a humidity-controlled facility. The length of the aging process gives the fully aged cheese a slightly sweeter and snappier taste, along with a drier texture.

The aging process of Seahive cheese

The cheesemaking process begins with pasteurization and the addition of starter cultures to the milk. After ripening, microbial rennet is added to coagulate the milk, which is then hand-cut. The excess whey is drained, and the remaining curds are "cheddared" to achieve the desired moisture and pH levels. The curds are then milled and transferred to moulds for pressing.

The crucial step that distinguishes Seahive cheese is the application of a rub made from local wildflower honey and ancient sea salt, Redmond RealSalt, harvested from Utah. This rub is applied to the cheese when it is just one day old, and the cheese is then placed in special bags for aging. The high salt content of the rub draws out the liquid whey over the first three months of aging. However, by eight months, the whey is reabsorbed, resulting in a drier texture.

During the aging process, the cheese is matured in a temperature-controlled environment, ensuring optimal conditions for the development of flavour and texture. This phase lasts for at least eight months, allowing the flavours to mature and intensify. The result is a cheese with a slightly sweeter and snappier taste than other Beehive cheeses, owing to the unique rub. The salt application on the rind also contributes to its drier texture.

How long Seahive cheese is aged

Seahive cheese is aged for eight months in a humidity-controlled facility. The process begins with one-day-old cheese, which is hand-rubbed with a mixture of local honey and Redmond RealSalt. The cheese is then placed in special bags for aging. After three months, the high salt content of the cheese has drawn out the liquid whey. However, by eight months, the whey has been reabsorbed, giving the cheese a slightly drier texture and a sweeter, snappier taste.

The Beehive Cheese Company, founded in 2005 by brothers-in-law Tim Welsh and Pat Ford, produces Seahive cheese. Located near Uintah in Utah, the company is one of the few artisanal cheesemakers in the state. Seahive is made from Jersey cow's milk, known for its high butterfat content, sourced from a local dairy.

The process of making Seahive cheese begins with pasteurization and the addition of starter cultures to the milk. After ripening, microbial rennet is added to coagulate the milk, which is then hand-cut. The excess whey is drained, and the remaining curds are "cheddared" to achieve the desired moisture and pH levels. The curds are then milled and transferred to moulds for pressing.

The ageing process for Seahive cheese is an important step in developing its unique flavour and texture. The high salt content of the cheese, combined with the controlled humidity, draws out and then reabsorbs the liquid whey, resulting in a drier texture. The ageing process also enhances the sweetness and snap of the cheese, creating a well-balanced and award-winning product.

The ideal temperature for aging Seahive cheese

To achieve the ideal taste and texture, Seahive cheese is aged for over eight months in a humidity-controlled facility. During this time, the cheese matures and develops its distinct characteristics. The specific temperature range for aging Seahive cheese is not publicly available, but it is essential to maintain a consistent temperature to ensure the cheese ages properly.

Aging cheese is a complex process that involves the breakdown of milk proteins, milk fat, and milk sugar (lactose) by enzymes. The rate at which these components break down can be influenced by various factors, including temperature, water content, and salt content. Maintaining the correct temperature is crucial to ensure the enzymes work effectively and the cheese ages uniformly.

While the exact temperature range for aging Seahive cheese may be proprietary information held by the Beehive Cheese Company, it is clear that temperature plays a critical role in the aging process. By controlling the temperature, cheesemakers can influence the rate of enzymatic activity and guide the development of flavour and texture in the cheese.

In summary, the ideal temperature for aging Seahive cheese is one that is carefully maintained within a specific range to facilitate the proper breakdown of cheese components and the development of its unique characteristics. While the exact temperature may not be publicly available, the consistent and controlled environment is key to producing the high-quality, award-winning Seahive cheese.

The taste of Seahive cheese after aging

Seahive cheese is aged for over eight months in a humidity-controlled facility. The process of ageing cheese, also known as "ripening", is complex and involves a variety of factors such as water content, temperature, and salt content. The result of this lengthy ageing process is a cheese with a unique flavour and texture.

The taste of Seahive cheese after ageing for eight months can be described as slightly sweeter and snappier than other Beehive cheeses, with a hint of dryness. The salt and honey rub applied to the cheese's rind is responsible for this distinct flavour profile. The salt used, harvested from an ancient seabed near Redmond, Utah, adds a crunchy texture to the cheese due to its high iron content and trace minerals. The honey used, sourced from a local cherry orchard, elevates the cheese's inherent sweetness without becoming overwhelming.

When tasting Seahive cheese, one can expect an initial salty and creamy aroma with a subtle hint of honey. The first taste may be slightly dry and milky, but this quickly transforms into a pleasant milk flavour with a good balance of salt and honey. The thicker pieces of the cheese, closer to the rind, offer a more intense honey flavour. Overall, the cheese is a true expression of local flavours and creativity, showcasing the high-quality ingredients used in its creation.

The ageing process also affects the texture of the cheese, making it slightly drier than other Beehive varieties. This dryness is a result of the high salt content drawing out the liquid whey during the initial months of ageing. However, by the time the cheese reaches eight months, the whey has been reabsorbed, resulting in a drier, firmer texture.

The unique flavour and texture of Seahive cheese make it a versatile ingredient in various dishes. It can be enjoyed on its own, paired with nuts, shaved on salads and soups, or even melted in mac and cheese. The cheese also pairs well with hoppy ales, fruity white wines, and straight bourbon, making it a great addition to any cheese platter or culinary creation.

The process of making Seahive cheese

Seahive cheese is produced by the Beehive Cheese Company in Utah, United States. The cheese is made from pasteurized cow's milk, specifically Jersey cow's milk, which is known for its high butterfat content. Here is a step-by-step guide on how Seahive cheese is made:

Step 1: Milk Sourcing and Pasteurization

The milk used for Seahive cheese comes from the Wadeland South Dairy, located about 10 miles from the Beehive Cheese Company creamery. The milk arrives just a few hours old and the cheesemaking process begins almost immediately with pasteurization.

Step 2: Addition of Starter Cultures and Coagulation

Starter cultures are added to the pasteurized milk, and it is left to ripen. Then, microbial rennet is added to coagulate the milk, which is then hand-cut to separate the curds and whey.

Step 3: Cheddaring and Milling

The excess whey is drained off, and the remaining curds are "cheddared" to achieve the right moisture and pH level. Cheddaring involves stacking and turning the curds to promote the release of whey and the development of the desired texture and acidity.

Step 4: Moulding and Pressing

After cheddaring, the curds are put through a mill and then transferred into moulds for pressing. This helps to shape the cheese and remove any remaining whey.

Step 5: Rubbing and Aging

Once the cheese is one day old, it is hand-rubbed with a mixture of local honey and Redmond RealSalt. This rub gives the cheese its signature pinkish hue and unique flavour. The cheese is then placed in special bags and aged in a humidity-controlled facility for at least eight months. During this time, the high salt content draws out the liquid whey, which is then reabsorbed as the cheese continues to age.

Step 6: Final Product

After at least eight months of aging, the Seahive cheese is released for sale. The final product has a slightly sweeter and snappier taste compared to other Beehive cheeses, as well as a drier texture due to the salt application on the rind.

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