You may remember her waxing poetic about the delights of dairy during her stint on "Top Chef" season 12 in Boston. SLC POP Chef Katie Weinner - a Midwest transplant to Utah who came west for the snowboarding years ago and now couldn’t imagine living anywhere else - is pretty serious about artisanal cheese.
Of Utah’s 183 dairy farms, nearly all are family owned, operated and managed. Utah has a long tradition of family dairy operations and artisan cheese making, with products ranging from smoked parmesan-style hard cow’s milk cheeses to creamy raw goat chèvre. These producers regularly make a huge splash in the competitive pool of world cheese aficionados. The Beehive State’s cadre of artisan cheese makers is small in number but mighty talented. When thinking of the great cheese-making regions of the United States, Utah may not immediately come to mind.
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