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Welcome

Mozzarella Making & Other Classes

Learn how to make your own farm fresh mozzarella, from Heather Kohler, wife of our farmer and cheese maker. The class includes detailed instruction and insider tips that you can easily repeat at home.

Dairy Farm Tours

During your dairy tour – you’ll also have the chance to observe our robotic milking system – one of the first installed in the Western USA. This unique system allows our cows to be milked “by choice” – whenever they feel the need up to five times a day.

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Experience the Difference of the Farmer's Touch

At Heber Valley Artisan Cheese our mission is to help others experience the difference of the farmer’s touch. Our fully integrated dairy farm to creamery delivers a true farm-to-table experience.  In fact, we believe the finest handcrafted cheeses, fresh or aged,  begins with the perfect base:  premium milk – pure, rich and creamy; a “recipe” we’ve been perfecting on our farm  for nearly 100 years.

Taste the difference of the farmer’s touch with our different cheese varieties: fresh curd, cheddar (raw milk, flavored, fresh or aged), queso fresco, monterey pepper jack, parmesan, swiss  or juustoleipa.

VISIT KOHLER CREAMERY

Here at Heber Valley Artisan Cheese we welcome all our fans to come and visit our Creamery (Kohler Creamery) We regularly host: Cheese Tastings, Mozzarella Classes, Dairy Farm & Creamery Tours, as well as seasonal farm events.

To learn about each event or to make a reservation, please visit our online farm store.

Spots fill up fast so act now!

Experience Our Story

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Kohler Creamery

920 River Road
Midway, Utah, United States.

p: 435-654-0291
e: caralee@hebervalleycheese.com

Store Hours:
Monday – Saturday, 10 am – 6 pm

Holiday Hours:
Thanksgiving Eve  10 am – 4pm
Thanksgiving Day – Closed

Christmas Eve  10am – 4pm
Christmas Day – Closed

New Years Eve  10am – 4pm
New Years Day – Closed

Sales Contact:

Amber Himmer
Sales Executive (wholesale accounts only)

p: 435-671-8062
e: amber@hebervalleycheese.com

Heber Valley Artisan Cheese

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