Clover Creek Cheese Cellar

09/11/2026

A few hours left.

Registration for our last Cheese Experience of 2026 closes at noon today.

This Saturday, September 12, you'll meet our cows, watch real cheese being made, make your own wheel with your hands, and end the day right here — tasting your way across a full cheese board with good company and better cheese.

Once registration closes, that's it until next year.

👉 Link in the comments to book your spot before registration closes.

photo credit: Morgan Koziar

09/10/2026

Last winter, I helped out at the Calving Corner at the Pennsylvania Farm Show.

As a cow gave birth in front of hundreds of people, the announcer asked the crowd a simple question:

"How many of you have never seen this before?"

Over half the crowd raised their hands.

That's how disconnected most people have become from where their food comes from.

You won't see a birth at our Cheese Experience. But you will see the whole process — grass to cow to milk to cheese — with your own eyes. No mystery. No closed doors.

This Saturday, September 12, is our last Cheese Experience of the year. You'll meet our cows, watch real rennet turn milk into curds, walk through our aging rooms, make your own cheese with your hands, and taste your way across a full cheese board.

Bring your kids. Let them see where real food comes from — not from a book, but from a cow, a farm, and hands that make it.

Ticket sales close Friday.

👉 Link in comments to book your spot.

photo credit: Morgan Koziar

09/09/2026

It’s hard to believe that our last cheese experience of the year is here!

This is your chance to book the last tour of our farm for 2026.

On September 12, come spend two hours at our farm.

You'll meet our cows, watch us make cheese by hand, and make your own simple cheese to enjoy on the spot!

Link in the comments to book your spot for September 12.

Ticket sales close at noon on Friday.

$50 per person. Each paying adult can bring one child (10 and under) free.

No mystery. No closed doors. Just the farm, the cheese, and you.

We run these in partnership with the Raystown Lake Visitors Bureau each summer, and they fill up fast.

If you've been thinking about coming, this is the moment.

Looking forward to sharing the story of cheese with you,

Anthony Rice
Head Cheesemaker
Clover Creek Cheese Cellar

09/08/2026

Can you guess what I'm making today?

08/11/2026

"It was so much easier than I expected.

I make it for my family all the time now."

That's Amanda, talking about the cheese she learned to make at a Cheese Experience.

You'll learn the same simple method she did.

All you need is two ingredients, a big saucepan, and a cloth for straining.

That's it.

I'll walk you through it step by step.

By the end, you'll have made your own cheese and you'll know how to make it again at home.

Come join me for a hands-on afternoon making cheese.

I think you'll be surprised how simple it really is.

Anthony Rice
Head Cheesemaker
Clover Creek Cheese Cellar

photo credit: Morgan Koziar

08/10/2026

Did you see yesterday's post about the August 15 Cheese Experience?

There’s only a few spots left!

Ever wondered what goes on in our aging rooms?

You'll be right there.

Wheels of cheese sitting on local wood shelving, developing their rinds, filling the room with an aroma you won't find anywhere else.

One guest, George, said the aging room was the best part of his visit: "The aroma of aging cheese is intoxicating."

Here's what else you'll see:
From milking the cows to pressing the wheel, I'll walk you through every step, start to finish.
You'll watch real rennet turn milk into curds.
You'll see how cultures are added and why we stir by hand instead of using machines.

This isn't just talk. You'll see the process happen in front of you, ask questions, and by the end, you'll make cheese yourself and enjoy it on the spot.

>>Click the link in the comments to book your spot

08/08/2026

You already trust where your cheese comes from.

Now come see it with your own eyes.

On August 15, come spend two hours at our farm.

You'll meet our cows, watch us make cheese by hand, and make your own simple cheese to enjoy on the spot!

Link in the comments to book your spot for August 15

$50 per person. Each paying adult can bring one child (10 and under) free.

No mystery. No closed doors. Just the farm, the cheese, and you.

We run these in partnership with the Raystown Lake Visitors Bureau each summer, and they fill up fast.

If you've been thinking about coming, this is the moment.

Looking forward to sharing the story of cheese with you,

Anthony Rice
Head Cheesemaker
Clover Creek Cheese Cellar

07/29/2026

Come walk through fields of flowers with me.
Over 30 years ago, Vince Golden planted a field of sunflowers on Munster Road. Folks in town started calling it "the farm with all the sunflowers." That name stuck.
Now Vince's daughter Emily and her brother Andy have grown that little sunflower patch into fields bursting with zinnias, cosmos, marigolds, sunflowers, and more.
Picture yourself walking through those fields, passport in hand, stopping at one local business after another. A little taste here, a little taste there, music playing somewhere in the background.
I'll have a taste of Smoked Galen's waiting for you, creamy with just a hint of smoke, and our Four Leaf Clover cheddar, sharp and full of flavor. Try a bite, and I bet you’ll walk away with a wedge in your hand.
This is what a day at Flower Fest feels like. Fields of color, good food, good music, and a farm family that's been growing something special for over 30 years.
Come enjoy Flower Fest with us this weekend!

Flower Fest Tickets are on sale right now & we have a great line-up of vendors.

🎟️What do you get with a ticket? A sample from each business!

Aug 2 from 12-4

Tickets & more info on our website

07/28/2026

We've got dates planned for Cheese Experiences this summer! 🎉

Space is limited on purpose — I want to actually talk with you, answer questions, and make sure this doesn't feel like walking through a museum. I want you to understand what you're seeing: the cows, the milk, the hands that turn it into cheese.

Get on our email list to be the first to know when dates open — link in bio. Bring your questions. Bring your kids. 🐄🧀

07/25/2026

I've watched this happen more times than I can count: a kid standing in our aging room, staring at wheels of cheese we've watched for months. Or watching milk coagulate. Or draining curds they made themselves.

And something clicks. Not intellectually — they actually get it.

That's the difference between reading about food and seeing it happen with your own hands.

Come find your own "clicking" moment with us this summer. 🧡