My wife and I have driven past Heber Valley Artisan Cheese more times than I can count. But we’ve always been in a hurry and have never taken time to stop.
This afternoon, though, we did.
I’ve always liked cheese. Except, of course, for Velveeta. (But even Velveeta has its uses. As a base for queso dip, for example, or as bait on a hook.)
And my mission in Switzerland did absolutely nothing to dampen my enthusiasm. I actually lived for a couple of months in Burgdorf, the largest city in the Emmen Valley or Emmental, where Emmentaler cheese — which most Americans think of as, simply, “Swiss cheese” — got its name. One of my semi-serious secular goals for my mission was to try every kind of cheese produced in Switzerland. Until I learned that there are at least 450 varieties of Swiss cheese (“Swiss cheese” being only one of them). At that point, I gave up.
But back to Heber Valley. We sampled several cheeses and three rhubarb-based jams. And we bought.
Good stuff. I just had some kakao cheddar on crackers. Wonderful.
In keeping with my policy of pushing good local restaurants and local food (among other things), I recommend a visit if you’re ever in town. Incidentally, the town of Midway, where Heber Valley Artisan Cheese is located, was settled by immigrant Swiss converts to Mormonism.
Posted from Park City, Utah