Meet Our Vendors

Clover Creek Cheese Cellar, LLC

What is Clover Creek Cheese Cellar, LLC?

  • The fulfillment of a dream
  • A small family farm trying to survive
  • A passion for good life and good health
  • Lots of fun and hard work
  • Working together symbiotically
  • People and animals enjoying the outdoors
  • Green grass and sunshine or rain and mud

We are a family consisting of seven members: Dave, Terry, Anthony, Yolanda, Jesse, Austin, and Vannika Rice. We have 126 acres in beautiful Morrison’s Cove Valley in Blair County. We feed, milk, and care for 70 Milking Shorthorns, Jerseys, Holsteins, Ayershires, Brown Swiss, and crossbred cows. All our cows have babies at the same time in March and April to best utilize abundant spring pastures to feed our cows. This allows us, and the cows, to take a rest from milking in January and February.  We work together to make cheese during the grazing season, April through November, and should have 2010 raw milk cheese aged 60 days by early June.  Currently, we have a supply of 2008 and 2009 aged cheese to sell at market. Our cheese is aged in one of our two cellars on maple shelving. We do not smother it in plastic.  A natural mold ripened rind develops from the bacteria, yeasts, and molds growing in our cellars.  This aging and growing process gives our cheese a complex flavor and sharpness usually found in European style cheeses.  We carefully watch the rind development, scrubbing and washing the rinds to get the right combination to flavor each type of cheese. 

Many people ask, "What is unique about your cheese?"
-Our milk is from a single herd who are all fed grass pasture
-Our cheese is made from fresh raw milk started during the milking time
-Our cheese is allowed to naturally age and mature in large wheels
-Mold rinds develop naturally and are scrubbed clean, wiped with vinegar, olive oil, butter, or wine weekly
-Cheese is kept at a temperature that encourages growth of internal and external beneficial bacteria improving flavor  of the cheese
-Wheels are cut and vacuum packed after aging for best flavor
-A living cheese rind may develop additional molds as it continues aging in your refrigerator.  Scrub with a stiff food brush, or trim the rind before eating the cheese.

We look forward to meeting you and sharing samples of our cheese at market. You can learn more about our farm at www.clovercreekcheese.com

*ask about the health benefits of our grass-based raw milk and farmstead cheese*

Clover Creek Cheese Cellar, LLC
5161 Clover Creek Road
Williamsburg, PA 16693
814-832-3755 (phone and fax)
info@clovercreekcheese.com
clovercreekcheese.com

x

 

This page was last updated on: May 24, 2010.