Culture Magazine

44 culturecheesemag.com THE HOT LIS T 2024 PAT FORD Co-owner of Beehive Cheese Company Uintah, Utah Back in 2005, Pat Ford's brother-in-law Tim Welsh approached him with a radical idea: swap out their corporate careers for a path in cheesemaking. Ford chuckled but was intrigued. They knew their artisan cheese had to be different than the competition, but with zero cheesemaking experience, the pair enrolled in a five-day cheesemaking course at Utah State University. As luck would have it, the university handed over a recipe they'd been perfecting for decades, and it would soon become Beehive's flagship cheese: award- winning Promontory. Beehive Cheese, a certified B Corp named after the Beehive State, uses Promontory as the base for a variety of flavor-packed wheels such as oh-so-popular Barely Buzzed (hand- rubbed with espresso and lavender), Pour Me a Slice (made with Basil Hayden Bourbon), and Teahive (rubbed with Earl Grey), among others. Ford has been an active American Cheese Society member for fifteen years and played an important role in the creation of the Certified Cheese Professional Exam and certificate program. Who is your biggest inspiration in the cheese world? Jeff Jirik. I was fortunate to serve with him on the ACS Board, and a friendship was born. He is an amazing cheesemaker, farmer and just a great person. What was your big "aha moment" when you entered this industry? We didn't know what we didn't know, and this fortunate naivete led us to pioneer cheeses that most folks said couldn't or shouldn't be done. What's your number one goal for your career in the cheese industry? Learn how to make great cheese and do what we say we are going to do. This simple philosophy has served us well. What's the biggest challenge you've experienced or overcome in the industry? When we first started creating rubbed-rind cheeses, which we made out of necessity due to the surrounding arid desert air, people were skeptical of flavored cheeses. We slowly won them over and they are now accepted. In fact, it's become a very popular category. Pair a celebrity with a cheese: An undisclosed astronaut wanted to take Barely Buzzed on the final space shuttle flight, but we couldn't guarantee it wouldn't spread mold. You're on a desert island and can only eat one cheese for the rest of your life. What is it? Cypress Grove Midnight Moon. I could eat that all day. What is a pairing you're ashamed to love? Pecans dipped in Nutella and eaten with yogurt or ice cream. EMMY RENER Founder, Sophisticated Spreads Los Angeles, California Rising cheese-fluencer Emmy Rener has been a self- proclaimed foodie since she was young. When the pandemic hit, Rener decided to take a gap year before college and channel her love of food into a cheese plate company. Almost four years later, Sophisticated Spreads has catered over 100 grazing tables, assembled 1,000 cheese board boxes, and has gained over 420,000 followers on TikTok and Instagram. Rener has also judged the International Cheese Awards in Stafford, UK, and the 2022 World Cheese Awards in Oviedo, Spain. Who is your biggest inspiration in the cheese world? There are so many incredible people I look up to. I would say I see a lot of myself in Brieyoncé the Cheese Maven, or as most people know her, Ashley Noëlle, and she continues to inspire me. Her work as a cheesemonger, and now affineur, is amazing, and I love how she has flawlessly transitioned her work from the states to across the pond in France. Another inspiration is Marissa Mullen, aka @thatcheeseplate. I bought her book when it first came out in 2016 and my eyes grew two sizes—I was fascinated by her artistry. It was a full-circle moment last year when I was able to meet her and thank her for her impact. What was your big "aha moment" when you entered this industry? When I first started selling cheese at the Malibu Farmers Market and stepped into the industry, I remember people being shocked—and maybe disinterested—by my age. It felt like being 18 was used as a weapon against me for the longest time because people thought I was inexperienced, unknowledgeable, and at the end of the day, just a kid. I vividly remember telling people I was 25 so they would "trust" me more. But after attending the World Cheese Awards in 2022, I remember seeing the awe in people's eyes when I said my age, and as the youngest judge by nearly 15 years, it hit me how much of an advantage my youth is. Pair a celebrity with a cheese: Zendaya is clearly a f resh chèvre with edible flowers and a drizzle of honey on top. She's beautiful, showstopping, and brings f resh and exciting flavors to the board—or the red carpet—when she struts it! You're on a desert island and can only eat one cheese for the rest of your life. What is it? Jeez this is a tough one. I would say my end-all, be-all is a sharp aged cheddar. You might be thinking its basic, but it's a versatile cheese that is perfect in so many pairings. What is a pairing you're ashamed to love? I am nothing more than a Boursin lover at heart. So, I would probably say Boursin with a spoon, straight into my mouth.

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