Frederic Melton
Big John's is a specialty food store located in Seattle, Washington, United States. It offers a wide range of cheese varieties, including cow's milk cheese produced in Flanders, known as Mimolette, which has a mild flavour with hints of nuttiness and fruity and butterscotch notes. Big John's also carries a selection of raclette cheeses, such as Grossvättu, made by small cow farms in the Emmental Valley. However, the focus of this paragraph is specifically on the type of cheese used by Big John's, which appears to be a reference to the Beehive Cheese Company's product, Big John's Cajun Cheese. This cheese is a cheddar-style cheese with a unique blend of spices and a creamy texture, named after the local chef John Dearmin, who created the original rib rub that inspired the flavour profile.
| Characteristics | Values |
|---|---|
| Type | Cheddar-style |
| Texture | Semi-firm, smooth, rich, creamy |
| Flavour | Spicy, sweet, buttery, smoky, savoury |
| Ingredients | Cayenne pepper, garlic, celery seed, canola oil, pasteurized Jersey milk, vegetarian rennet |
| Pairings | Salami, assorted olives, wildflower honey, full-bodied red wines, champagne, fruity wheat beer |
| Manufacturer | Beehive Cheese Company |
| Origin | Utah, United States |
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What You'll Learn
Big John's Cajun Cheese is a cheddar-style cheese
The process of making Big John's Cajun Cheese begins with the application of canola oil to a one-day-old cheese. Then, the Cajun spice blend is hand-rubbed onto the cheese, which is then allowed to mature in a humidity-controlled facility. The resulting cheese is spicy, rich, smooth, and creamy in texture. It pairs well with full-bodied red wines, champagne, or fruity wheat beer. It can be shaved onto a salad or melted over a burger.
Big John's Cajun Cheese has won several awards, including second place at the 2009 American Cheese Society and third place at the 2011 and 2012 competitions. It is a beloved cheese that has received positive reviews from customers across the United States. The spice blend in the cheese is well-balanced, complementing the sweet creaminess of the cheddar.
The cheese is designed for sharing and offers a unique sensory experience. Those who cannot tolerate spice can avoid the rind and enjoy the savoury, garlicky goodness of the wedge without the heat. The smokiness of the cayenne and the creaminess of the cheese create a delightful combination. The garlic in the spice blend lingers on the palate, enhancing the overall tasting experience.
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It's made with pasteurized Jersey milk
Big John's Cajun Cheese is a unique, award-winning American Original. This beloved cheese is made with pasteurized Jersey milk from local cows in Northern Utah. The Beehive Cheese Company in Utah, United States, produces this semi-firm cheddar-style cheese. It is hand-rubbed with a blend of Cajun spices, including cayenne pepper, garlic, and celery seed, giving it a heated punch near the rind. The base cheese is Beehive's sweet and buttery "Utah Cheddar".
The process of making Big John's Cajun Cheese begins with the application of canola oil to a one-day-old cheese. Then, a mixture of Cajun spices with cayenne pepper is hand-rubbed onto the cheese, which is then allowed to mature in a humidity-controlled facility. The fully aged cheese has a spicy, rich, smooth, and creamy texture. It is perfect for those who enjoy a punch of heat balanced with the sweet creaminess of cheddar.
The cheese gets its name from Chef John Dearmin, a well-known local restaurant owner from Ogden, Utah, who is renowned for his incredible Cajun-style ribs. He approached the Beehive Cheese Company with the idea of using his signature rib rub on their cheese, and the result was a delicious combination of bold, smoky, and spicy flavors that perfectly complemented their creamy cheddar.
Big John's Cajun Cheese is a versatile cheese that can be enjoyed in various ways. It pairs well with full-bodied red wines, champagne, or fruity wheat beer. It can be shaved on a salad or melted over a burger or grilled cheese sandwich. The cheese has won several awards, including second place at the 2009 American Cheese Society and third place in 2011 and 2012.
The Beehive Cheese Company recommends specific storage and handling instructions for Big John's Cajun Cheese. To prevent mold, tight plastic wrap is suggested as the best option. While cheese paper is aesthetically pleasing, it reduces the shelf life once the cheese has been cut. For quarter wheels, if the cheese is within the date and has some white, blue, or green mold spots, these can be brushed off, and the surrounding rub can cover any bald spots.
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The cheese is rubbed with a blend of spices
Big John's Cajun cheese is a unique blend of flavours and textures. The cheese is produced by the Beehive Cheese Company and is named after a local chef, John Dearmin, who is known for his incredible Cajun-style ribs. The cheese is a semi-firm, cheddar-style cheese that is hand-rubbed with a blend of spices.
The process of creating this cheese begins with the base cheese, Beehive's sweet and buttery "Utah Cheddar", made from the milk of local Jersey cows in Northern Utah. After the cheese is one day old, canola oil is applied, followed by a generous hand-rubbing of Cajun spices. This blend includes cayenne pepper, garlic, and celery seed, creating a heated punch near the rind. The heat is concentrated on the rind, so those who enjoy a spicy kick can indulge in the outer layers, while others can stick to the milder centre.
The spice blend is a closely guarded secret, mixed and delivered by Chef John Dearmin himself. The smokiness of the cayenne, the creaminess of the cheese, and the slow-burning kick of the garlic create a delightful sensory experience. The spices are not only rubbed on the rind but also infuse the 20-pound wheel of cheddar as it ages, resulting in a savoury, garlicky goodness that complements the sweet creaminess of the cheese.
The fully aged cheese has a rich, smooth, and creamy texture, with a spicy flavour that pairs well with various drinks and dishes. It can be enjoyed with full-bodied red wines, champagne, or a fruity wheat beer. Big John's Cajun cheese is versatile, whether shaved on a salad or melted over a burger or grilled cheese sandwich. Its complex flavours and textures have earned it several awards, including multiple placements at the American Cheese Society awards.
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It's produced by Beehive Cheese Company in Utah, US
Big John's Cajun cheese is produced by the Beehive Cheese Company in Utah, US. It is a semi-firm cheddar with a blend of Cajun spices. The cheese is hand-rubbed with spices that give it a heated punch near the rind. The base cheese is Beehive's sweet and buttery "Utah Cheddar", made with pasteurized Jersey milk from local cows in Northern Utah.
The process of making Big John's Cajun involves applying canola oil to the cheese when it is one day old. Then, a mixture of Cajun meat with cayenne pepper, garlic, and celery seed is hand-rubbed onto the cheese. It is then allowed to mature in a humidity-controlled facility. The fully aged cheese has a spicy, rich, smooth, and creamy texture.
The Beehive Cheese Company was approached by local Ogden, Utah chef John Dearmin, who suggested using his signature rib rub on their cheese. The resulting bold, smoky, and spicy flavours paired perfectly with their creamy cheddar. Big John's Cajun is named after Chef John Dearmin, paying tribute to his great taste.
Big John's Cajun has won several awards, including second place at the 2009 American Cheese Society and third place in 2011 and 2012. It is a beloved cheese that can be enjoyed in many ways, such as shaved on a salad or melted over a burger. It also pairs well with full-bodied red wines, champagne, or a fruity wheat beer.
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It's named after local chef John Dearmin
Big John's Cajun cheese is named after local chef John Dearmin, who is based in Ogden, Utah. Chef Dearmin is a well-known local restaurant owner and a whizz with ribs, particularly in the Cajun style. He approached the Beehive Cheese Company with the idea of using his signature rib rub on their cheese. The result was a bold, smoky, and spicy flavour that paired perfectly with the company's creamy cheddar.
The Beehive Cheese Company's Big John's Cajun is a cheddar-style cheese hand-rubbed with spices that pack a heated punch near the rind. The base cheese is Beehive's sweet and buttery "Utah Cheddar". During aging, the rind is rubbed with the Cajun spices—a blend developed by Chef Dearmin using only the finest ingredients.
Chef Dearmin's blend includes cayenne pepper, garlic, and celery seed. Unlike a typical Cajun rub, his blend uses cayenne pepper instead of paprika. The heat is concentrated near the rind, so eating the rind provides maximum heat, while sticking to the middle offers a milder experience. The smooth, sweet richness of the cheese complements the heat of the spices.
Big John's Cajun is a beloved cheese, with several awards to its name. It is made from the milk of local Jersey cows in Northern Utah. The cheese is perfect for melting on a grilled cheese sandwich or a burger. It also pairs well with full-bodied red wines, champagne, or a fruity wheat beer.
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Frequently asked questions
Big John's uses a blend of cheeses, including a semi-firm, sweet and buttery "Utah Cheddar" as the base cheese. This is then hand-rubbed with Cajun spices, including cayenne pepper, garlic, and celery seed, to create a spicy rind.
Big John's Cajun cheese was created by the Beehive Cheese Company in collaboration with local Ogden, Utah chef John Dearmin. Chef Dearmin approached the company with the idea of using his signature rib rub on their cheese, and the result was a bold, smoky, and spicy flavor profile that paired perfectly with their creamy cheddar.
Big John's Cajun cheese can be purchased directly from the Beehive Cheese Company or from specialty food stores and cheese shops. It is also available from some online retailers.
