Ojala Farm

The Rice family began Clover Creek Cheese Cellar in 2005 to sustain their small family farm. Over the years, they have become known for marketing their farmstead cheese throughout Pennsylvania and the surrounding states.

The farm emphasizes grass-based farming, with cows grazing on pasture to produce raw milk. This milk is then transformed into cheese using traditional methods. Milk is piped directly from the milking area into vats, where it is hand-stirred and cultured. The curds are cut, rested, and pressed using hanging weights, and the cheeses are aged on locally grown sugar maple shelving. The natural rind that forms during aging adds unique character and flavor.

The farm offers a variety of cheese flavors, including berry vanilla cheddar, beer-marinated cheddar, and wine-marinated Manchego. They also provide raw milk with A2 proteins for easier digestion. Visitors can purchase products directly from the farm or through various retail locations and drop sites.