Heber Valley Artisan Cheese

By Allison Hogan

Behold the tableau of the Heber Valley’s verdant pastures, and pay special attention to the grazing Holsteins. Th e ones living at the Kohler farm in Midway provide the milk for some of the best artisanal cheeses in the country.

The Kohler family began dairy farming in 1929, and now its fourth generation has opened a new creamery to produce Heber Valley Artisanal Cheese. Although in its infancy, HVAC has garnered national attention for its premium cheeses, which incorporate local names like the “Wasatch Back Jack” and the “Cascade Raw” (cheddar).

While many creameries stick with the tried and true, HVAC is continually expanding its product line.
Monthly cheese-tasting events at Heber Valley Artisanal Cheese off er a great opportunity to revel in the familiar – or dare to try something new. Its online store features both fresh and aged cheeses – even curds, a classic favorite in Wisconsin and other “dairy states.”

One visit to this cheese-lover’s utopia, and you’ll never look at a Holstein the same again!

920 River Road, Midway, Utah
December – May : Monday – Saturday, 10 am – 6 pm June – August: Monday – Saturday, 10 am – 8 pm