We’re proud of the fact that Deer Valley guests never leave hungry. But what we value just as much is staying loyal to our local farmers and growers who work so hard to provide us with top-quality ingredients. So when cheesemaker Corinne Cornet-Coniglio, who had been making amazing cheeses from the milk of cows, goats, and sheep in the Odgen and Heber valley, joined the team nearly three years ago, we knew it would be a perfect fit.
Cornet-Coniglio, who hails from Belguim and has been making cheese here in the U.S. for the last 13 years, is the first cheesemaker to work at the resort. “This is the right place to make my cheeses,” says Cornet-Coniglio, who also happens to be an avid skier. “Everything we make at Deer Valley is top quality, so fresh.”
She’s right: Cornet-Coniglio’s cheeses fit right in. The six cheeses she makes from her new kitchen in Silver Lake Village, “steps from the slopes,” she says— Moon Shadow, Blue Bell, Meadowlark, Provence Kid, Capra Bella, and Triple Truffle—are available throughout the resort as well as packaged to take home from the Deer Valley Grocery-Café.
They’re all delicious, of course, but Cornet-Coniglio does have a couple of recommendations when you come to town. “At The Mariposa, the bison filet topped with Triple Truffle brie rolled with seared foie gras is very good. As is Royal Street Café’s cheese and charcuterie plate.” We can’t think of anyone who’d know better.