This July 9th event in Millcreek is a must for cheese lovers

Once the fizz of the 4th subsides, another dazzling event is right around the corner – especially for those partial to a cheesy bite or three. On Wednesday, July 9th (5.00 – 8.00 p.m.) Cache Valley Creamery will bring its popular Food Truck Cheese Festival back to a buzzing Millcreek Common (1354 E Chambers Ave).

At the top of the bill for cheese aficionados is the Creamery’s linkup with several local food trucks, each serving a unique menu built around Cache Valley’s award-winning cheeses. Six different culinary options are dotted around the festival site. Here’s a condensed look at what to expect – the final menus should be larger still:

• Smoke-A-Billy BBQ & Grill
  • Mac & Cheese with Green Chile Queso using CVC Shredded Mozzarella and Monterey Jack
  • BBQ Sandwiches with CVC Shredded Mozzarella and Monterey Jack
• Mambo Truck
  • Gourmet Nachos, variety of proteins using both CVC Shredded Mexican Blend and Mozzarella
• Bruges Deli Truck
  • Club Sandwich with CVC Provolone
  • Grilled Cheese with CVC Provolone and Muenster
  • Cheesy Frites with CVC Cheese curds
• Millcreek Pizza House
  • Cheeseburger with CVC Triple Cheddar
  • Cheese Drippers with CVC Cheddar Cheese Garlic Curds
• Millcreek Coffee Roasters
  • Meat & Cheese Charcuterie
  • Cheese Board
• Twisted Sugar / Meadow Gold
  • Dirty sodas with Meadow Gold cream
  • Cookies served with Meadow Gold milk

The family-friendly event is free to attend, with food and drink available for purchase a la carte. In addition to sampling your way through those unique food truck menus, I’m told you should make an immediate beeline for Cache Valley’s booth, where you can chance your arm on their prize wheel, hopefully snagging one of many goodies such as food truck gift cards.

The Food Truck Cheese Fest convienently takes place alongside the seasonal Millcreek Farmers Market (which runs till 9.00 p.m.). The market features numerous local vendors, running the gamut of Utah-grown fruits and veggies, through to hand-crafted goods. The Millcreek Farmers Market site has a simple tool with a week-by-week breakdown of who and what to expect on any given date.

Should you stop by on the 9th, or indeed any Wednesday evening at this year’s market, be sure to grab one of the free Cache Valley Creamery reusable market totes.

For first time visitors to the area, it’s worth noting that the Millcreek Common development has now really taken shape, featuring ample parking and a range of on-site activities. Permanent attractions as well as festival specials include a water slide, a bouncy castle, a climbing wall, live music, and more. Coupled with the array of cheese-forward menus, it promises to be a perfect Summer evening’s outing for the whole family.

Cache Valley Creamery themselves need little introduction, with a history as rich as their product. Established almost ninety years ago, the creamery’s founder was immediately inspired by Cache Valley and it’s remarkable resemblance to his native Switzerland. Decades later, the celebrated company produce everything from smooth mozzarella to squeaky curds – all with a focus on real milk and trusted ingredients; you can find their products all over Utah.

For the modern-day brand, the Food Truck Cheese Festival is a great way to support and celebrate other local businesses, a little earlier along in their own story. “The Cache Valley Creamery Food Truck Cheese Festival is a celebration of flavor and community,” said Jenny Mehlman, Senior Director of Marketing at Cache Valley Creamery. “We’re honored to bring people together again as part of the Millcreek Farmers Market to enjoy good food, fun, and the exceptional taste of Cache Valley Creamery cheese.”

For more information on Millcreek Common, how to access the site and park up, see the Millcreek Common site or check out this handy map provided by the organizers:

Stuart Melling

Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC.  I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City  dining scene for the better part of seventeen years.

I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV.   Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.    I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.

Want to know more? This is why I am the way I am.