Clover Creek Cheese Cellar

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Clover Creek Cheese Cellar

Clover Creek Cheese Cellar is a family business - Dave & Terry Rice and their five children - that markets artisan cheeses, pasture-fed raw milk and beef.

Our cheese is not another push button cheese. Welcome to the taste and quality of true farmstead artisan cheese! We hope you enjoy our cheese as much as we enjoy making it!

04/19/2026

Good hosting isn’t about making more food.

It’s about giving people something to gather around.

This is one of the easiest ways to do it:

A Dutch baby—one skillet, baked in the oven, finished with apples and melted Four Leaf Clover cheddar.

You pull it out, set it on the table, and suddenly everyone’s leaning in, slicing pieces, and sharing.

No plating. No fuss. Just something warm and worth sitting down for.

And while it bakes? You’re not stuck in the kitchen.

👉 See how to make it on our blog

04/17/2026

If having people over feels like a lot of work, it’s usually because you’re trying to do too much.

Here’s an easier win:

Make one dish that feels special—and let the oven do the work.

A Dutch baby baked with apples and Four Leaf Clover cheddar comes out golden, puffed, and ready to slice and serve.

No flipping pancakes.

No juggling timing.

No being stuck at the stove while everyone else is enjoying the morning.

It looks impressive, but it’s quietly simple.

That’s the kind of hosting shortcut more people need.

👉 Get the simple method on our blog this week!

04/14/2026

Our cows don’t live in barns on grain diets.

They live on grass.

That changes everything.

We select for cattle that are built to thrive on pasture—efficient grazers, strong health, and good body condition without heavy grain feeding.

We also use dual-purpose genetics, which means the same animals contribute to both our cheese and our grass-fed beef program.

That connection between land, animal, and food is what creates the flavor you taste.

👉 See how this all ties together in our breeding program: https://clovercreekcheese.com/2026/04/09/what-we-look-for-when-selecting-our-herd-genetics

04/12/2026

Not all milk behaves the same in cheesemaking.

Some milk forms a stronger curd.
Some makes more cheese per gallon.
Some is just better for aging.

That difference often comes down to a protein called kappa-casein.

We’ve been selecting for the BB version because it creates firmer curds, higher yield, and more consistent cheese.

This is one of the behind-the-scenes choices that directly affects every wheel we age in our cave.

👉 Learn more about how we build better cheese from the ground up: https://clovercreekcheese.com/2026/04/09/what-we-look-for-when-selecting-our-herd-genetics

04/10/2026

I asked Dad to write this week's blog post about the decisions behind the cows we chose for our herd genetics.

Some people can drink our milk without any discomfort.

One reason may be the type of protein in the milk.

We’ve been selecting for A2A2 genetics in our herd for over 20 years.

Many people find A2A2 milk easier to digest compared to conventional milk.

It’s one of the first major choices we made to improve what you taste in every glass.

👉 Read how this fits into the bigger picture here: https://clovercreekcheese.com/2026/04/09/what-we-look-for-when-selecting-our-herd-genetics

04/07/2026

Want to see where your cheese comes from? 🐄

Come visit the farm this Saturday, 10 a.m.–noon, and meet our 31 new spring calves.

Vows, Proposal, Favor, Knot, Harmony, Zeal.

You can see them in person, grab some fresh raw milk or delicious cheese straight from our cooler, and get the full story on how these calves joined our farm.

Read the blog post to learn why we named them what we did (spoiler: Lord of the Rings lost to a wedding theme 😂). Link in bio.

See you Saturday! 🧀

04/05/2026

Happy Easter. 🐰🐄

Today we're celebrating new life—both the spring babies hopping around and the 31 calves born at Clover Creek this spring.

Vows, Proposal, Favor, Knot, Harmony, Zeal, and their siblings represent hope, growth, and renewal.

Every single one of them will grow up on fresh pasture and eventually become part of the herd that produces the raw milk we use to make your favorite cheeses.

The genetics matter. The grass matters. The care matters.

That's why Clover Creek cheese tastes different.

Read the full story on our blog and meet all the new babies. 🔗 Link in bio.

04/03/2026

One of our 2026 baby calves is named Porta Potty.

Go ahead—ask my groomsmen why. 😅

This spring, we've welcomed 25 new calves at Clover Creek, each with their own story.

This year's naming theme?

Wedding-themed (because apparently that's more important than Lord of the Rings names, according to my wife Danielle 🤷).

You'll meet Vows, Proposal, Favor, Knot, Harmony, Zeal, and yes... Porta Potty.

These calves are the future of your Clover Creek cheese and raw milk.

Every one of them will grow up eating fresh pasture and eventually become part of the herd that produces the milk we use to make your favorite cheese.

Read the full story on the blog—there's a lot more to it. Link in bio 🧀

03/29/2026

Brining cheese is one of the oldest techniques in cheesemaking—going back centuries. But the science? That's what makes it work.
Salt doesn't just sit on the surface. It diffuses inward through osmosis, preserving the cheese and transforming its flavor. Every wheel we make gets exactly 36 hours in our brine tank to ensure that salt reaches all the way to the center.
It's patient work. It's precise work. And it's why our cheese tastes the way it does.
Read the full story in our latest "How We Make Cheese" post. Link in bio.

03/28/2026

This is where the magic starts. Thirty-six hours in our brine tank. That's how long it takes for salt to diffuse all the way into the center of our Galen's Good Old.
Most people never see this step. But every wheel we make spends more than a day soaking in this saturated salt solution. It's not just about preservation—it's about flavor.
Curious what happens next? We just published the full story behind our brining process.
Link in bio.

03/27/2026

Getting ready for the first batch of cheese for 2026. What do you think I'll be making on Monday?

03/24/2026

This is what happens when you use real farmstead cheese in cheesy spinach biscuits. 🧀

Fluffy. Golden. Unforgettable.

I just shared everything I've learned about making them—the tips, the tricks, and two different ways to do it.

Because the best recipe is the one you'll actually make.

Read the full post on the blog. Link in bio.

Address

5161 Clover Creek Road
Williamsburg, PA
16693

Opening Hours

10am - 12pm

Telephone

(814) 515-9873

Website

http://www.clovercreekcheese.com/

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