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Bite by Bite
Kathy Stephenson
Kathy Stephenson has been the food writer at The Tribune since 2000. A Utah native, Stephenson's first job was picking zucchini on her grandparent's Kaysville farm. Every Christmas, Stephenson's neighbors and colleagues look forward to getting a plate of her baklava. Last year, she gave away nearly 300 pieces.

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Lassa Skinner of San Francisco uses her nose as she judges a Water Buffalo cheese during the cheese competition at the American Cheese Society's convention at the Convention Center in Raleigh, N.C., Wednesday, Aug. 1, 2012. (AP Photo/The News & Observer, Robert Willett)
Utah cheese makers win seven national awards

Utah cheese makers brought home seven awards — included two first place honors — from 2012 American Cheese Society (ACS) competition held last week in Raleigh, NC.

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More than 1,700 cheese were entered in the annual competition that honors the country’s best cheeses.

First place went to the smoked cheddar made by Gold Creek Farms in Kamas and, TeaHive, made by Beehive Cheese Co. in Uintah. (TeaHive is Beehive's newest cheese, rubbed with black tea and bergamot oil).

The smoked Parmesan made by Gold Creek placed second in the smoked Italian category; and the company's truffle butter earned third in flavored butters.

Beehive’s Barely Buzzed Cheddar, rubbed with espresso and lavender — a first place winner in four previous ACS competitions — earned a third place in one flavored cheddar category. It's Big John’s Cajun, rubbed with cayenne pepper and other spices, won third in a different flavored cheddar division.

Finally, the Wasatch Back Jack, made by Heber Valley Artisan Cheese, in Midway, earned third in the flavor-added Monterey jack category.

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