Heber Valley Artisan Cheese

I’ve always been interested in knowing where my food comes from.  As a young girl we typically had a garden and my parent’s backyard is home to a few fruit trees.  We had some type of produce at our fingertips year round.  Of course, the growing season in California is quite different from the growing season here in Utah but I try to support local as much as I can.

Not only do I try to support the local growers but, having an intimate knowledge of how much work goes into a farm, I was quite excited to see how a local dairy farm ran its operation and learn more about the cheese making process.

A couple weeks ago a group of local bloggers headed to the Midvale to tour the Heber Valley Artisan Cheese dairy farm.  I was in cheese heaven.  And, as if it’s not enough that we raise our own beef, I want a milking cow now too so I can make my own cheese.  Since that is highly unlikely and the science that goes into creating artisan cheese is, shall we say way outta my league, I’m happy to support this local farm that is going on to win awards for their cheeses.

On our way to the farm we were able to learn some facts about how the economy has affected local farms from the representative from the Utah Dairy Council.  I was shocked to learn that {I hope I’m remembering this correctly} 5 years ago there were roughly 600 dairy farms in Utah.  The recent count is down to just over 200.  I’m pretty sure my jaw dropped to the floor.  All that cheese…gone.  Why is this not in the news!?  Doesn’t this count as a national disaster?

All joking aside, that really is distressing to me.  I know how much these farms, businesses, and traditions mean to these families.  I simply can’t imagine a life without raising beef.  It is who I’ve become and the fresh meat doesn’t hurt my opinion of the matter either.  I have no doubt the families behind these operations put their heart and soul into their work.

Knowing that, and seeing how much work goes into creating an original cheese, I’m much less hesitant to spend a dollar or two more on a different brand of cheese.  In my opinion, it’s all about the quality.  A higher quality cheese provides better flavor leaving you satisfied after less.  Less in sometimes more.  That’s how I stretch my cheese budget.  I just keep telling myself that.

In the coming weeks I am hoping to add a few more educational elements to the blog in addition to the recipes.  Supporting local farms, in whatever state you are in, is just one element.  Take the time to learn about your community.  You may find a diamond in the rough and a way to provide for your family while supporting another.


  1. That is so interesting to see where the cheese comes from, so sad how many farms have shut down in such a short period of time 🙁

  2. Oooo! I love “behind the scenes” looks at how our food is made! Thanks for sharing your field trip with us and taking all the time to upload and share those great photos.
    How did you manage to get home without smuggling one of those adorable baby cows out in your purse?

  3. Thanks for sharing your photos! I recently got to visit Harley Farms here in Northern California. It was my first visit to a dairy farm – so interesting to learn all about how it’s done.

  4. Mmmmmm I love cheese! Let me know if you go out again, I’d love ot go with you!

  5. That is some seriously beautiful produce + flowers! I don’t blame you for wanting to take it all home! You really captured the energy here–looks lovely =)

  6. I’m with you – I love seeing a behind the scenes look – and their cheese is to die for!!

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