Deer Valley Makes Cheese | Wine | Salt Lake City | Salt Lake City Weekly
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Eat & Drink » Wine

Deer Valley Makes Cheese

Also: Not-so Common Copper



Deer Valley Says Cheese!
In addition to making baked goods, charcuterie, jams, mustards and more from scratch, Deer Valley Resort (2250 Deer Valley Drive South, Park City, 435-649-1000, is now producing its own cheese, following the hire of cheesemaker and Belgium native Corinne Cornet-Coniglio. Growing up in a Belgian dairy family, Cornet-Coniglio spent decades learning about and making cheeses in Europe, including abbey and farmstead cheeses. Most recently, she was the national sales director for a French cheese company following her time at a fromagerie near Aspen, Colo. called Roubideau Farm-to-You. She’ll be making artisanal cheeses at Deer Valley Resort using milk from locally pastured goats and cows in the Ogden and Heber valleys. “Utah’s soil, grass, weather conditions and farming techniques will create a very specific range of new terroir cheeses that I am excited to explore with the resort,” said Cornet-Coniglio.

Not-so Common Copper
There is absolutely nothing ordinary or common about the The Copper Onion’s newest venture, Copper Common (111 E. 300 South). Located next door to The Copper Onion in the space that was previously Plum Alley, Copper Common is a terrific new bar with an intimate, speakeasy-like vibe. It’s the bar that Copper Onion owner Ryan Lowder wanted to open in that space originally, but due to a lack of liquor license, he created Plum Alley instead. Now that he’s got his license, there isn’t a shred of Plum Alley to be found in the beautifully redesigned (by Rachel Hodson) space. (But don’t worry, Plum Alley fans, that restaurant will resurface in a new location.)

As for Copper Common, it’s an inviting, upscale bar with craft cocktails, imported beers, a good wine list and food worthy of the Copper Onion name. The menu ranges from bar snacks like gran biscotto ham, smoked pork rillettes, deviled eggs, tuna tartare, oyster shooters and chicken croquettes, to mid-size and larger plates with offerings such as duck-neck ragu, lobster spaghetti and steamed cod with dashi. There’s also a list of innovative cheese and chocolate tastings with suggested drink pairings. Quite uncommon.

Quote of the week: Food is symbolic of love when words are inadequate. —Alan D. Wolfelt