My kids used to call it "flat cheese" and that's all they wanted in their grilled cheese sandwiches. Which was about all American cheese used to be good for.

Now the United States is the world's leading cheese producer and we're not talking flat. We're talking chevre, cheddar, blue, mozzarella–pretty much any kind of cheese you can imagine and some you can't. Like chocolate cheese. Although, that's not the weirdest cheese on the market; flat cheese is.

Anyway, Rockhill Creamery is a product of the American cheese revolution and makes some of the best artisanal American cheese available.

Lucky for us, owners, milkers and cheesemakers Pete Schropp and Jennifer Hines like to party. They've been at it all summer, feasting and carrying on at their historic farm in Cache Valley, a place with a long history of cheese.

Dinner on the Farm

The last party of the season is Saturday, October 20. From 4:30 until 6:30, you can tour the farm, taste the cheese and meet this lovely lady and her friends, whence the cheese:

From 5 until 7, enjoy dinner made right in the farmyard by Jack's Wood Fired Oven.

Tickets are $25 and there are only 100 available, so go here and buy yours now. Cut-off for ticket purchases is midnight Tuesday, October 16.

Here's the menu:

Soup:
Minestrone

Cream of Jalapeno


Fire Roasted Tomato


Mixed salad greens, with fresh herb dressing


Pizzas:
Margherita–fresh red sauce, fresh mozzarella and fresh basil, topped with parmesan cheese

Harvest Market–EVOO, spinach, leeks, and cremini mushrooms topped with Rockhill Creamery feta cheese

Chuckwagon–house made BBQ sauce, fresh pineapple, jalapenos, and house smoked pulled pork

Birds and Bees–fresh mozzarella, Jack's mountain chicken and parmesan, topped with Slide Ridge Honey.