Barely Buzzed

Barely Buzzed is a cheddar-style cheese made with pasteurized cow's milk and vegetarian rennet in Utah, United States. A mixture of espresso and lavender is hand-rubbed on the rind of the cheese and allowed to mature further. The fully aged cheese has a creamy and smooth texture, with notes of butterscotch and caramel near the rind. It also boasts a nutty, buttery flavor. It pairs well with toasted nuts, chocolates, ports, ciders, and red wines like Syrah and Cabernet Sauvignon. Barely Buzzed has received several awards over the years, including IMPA Grand Champion (2023), and top honors in competitions like the WCA, LA Dairy Competition, ICDA and UCA. Its accolades span gold, silver, and bronze awards across categories such as rubbed rind, flavored cheddar, and artisan cheeses.