savor: locally raised


Happy cows make delicious Gruyere at Rockhill Creamery in Richmond, Utah.


Powder to Palate Utah Chefs Dish Up a Bounty of Local Flavor BY VIRGINIA RAINEY


he Brown Swiss cows at Gold Creek Farms in Woodland, Utah, often snack on spent grain from nearby High West Distillery. Naturally, the artisan cheeses that result are something special. Northern Utah’s Rockhill Creamery can barely keep up with the demand for its farmstead Wasatch Mountain Gruyere, and Beehive Cheese Co.’s Barely Buzzed Cheddar has gained national fame. Willis Ranch, an esteemed member of the Niman Ranch family, graces some of the finest tables at Utah’s ski resorts with its succulent lamb. Plump fresh-water Mountain Valley Trout from Smithfield are among the best in the region, and local chefs are snapping them up. Organic farmers statewide are masters of arugula and heirloom everything, and multiple-award-winning salumi artisan Cristiano Creminelli’s air-cured goods are pretty much a national treasure. And that’s just a sampler of the local bounty Utah chefs have the privilege of foraging for their winter menus as the farm-to-fork movement thrives.


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ROCKHILL CREAMERY


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