Wow! Cache County holds a vibrant community of food producers and artisans and we had an opportunity to meet with a few of them during our latest Taste of Utah class.
We began our day with a rain covered drive north to Richmond, UT and were a little worried to that our day outside may be rained out, instead the clouds parted and we arrived to a beautifully fresh and sunny day at Rockhill Creamery. At Rockhill we had the opportunity to meet with Pete and Sarah. Pete is co-owner and Sarah takes a big roll in assisting with the day-to-day management of the creamery. From tasting cheese to visiting the cheese cave and meeting the cows that make the milk our tour was informational and delicious. I will say though that we were amazed to hear that each cow could be carrying up to 80 lbs of milk prior to a twice daily milking. You heard that right. 80 POUNDS or up to 10 gallons!
Next up on our tour was Crumb Bros. Bakery where we visited a living, breathing bucket of natural starter. With a custom built kitchen, beautiful proofing molds, and a large oven, Crumb Bros. produces some of the finest bread in Utah. We topped off our visit to Crumb Bros with a wonderful lunch and guest appearance by Maria Brym a member of Slow Food Cache Valley. Maria is a local grower as well and owner of Brym’s Backyard Poultry and Produce.
Following our lunch we once again boarded the vans for a short trip through bucolic fields to the home and business of Martin James and Slide Ridge Honey Wine Vinegar. Located in the small town of Mendon, UT our first reaction was WOW! Martin has taken the hard work of the bees and his family and turned it into a warehouse of amazing proportions and productivity. The hives of Slide Ridge are used throughout the west for pollinating fruit and nut crops and are then brought back, overflowing with honey, to be extracted into jars of honey, mead, and vinegar. Ultimately it is sold throughout the nation and boy is it GOOD!