Clover Creek Cheese Cellar
Clover Creek Cheese Club
Your Clover Creek Dairy Club membership also includes:
- Select Members will receive an additional wedge of cheese and an artisan pairing for the cheeses, including things like crackers, jams, chocolates, cured meats, & nuts from our local food friends!
- Each month’s membership includes information about the cheese, pairing recommendations, and fun stories about the cheesemaking process, the cows, and the farm.
You can skip a month, pause or cancel your membership anytime via your Table22 member portal.
Our story began in the early 1990s. Dave, Terry, and one-year-old Anthony moved to this beautiful farm in Blair County’s Morrison’s Cove Valley. Returning from nearly two years in missions in Honduras, Dave had a dream to manage his own dairy farm, just like his father had in Bucks County. When they bought this farm, they named it Ojala Farm. Ojala is a Spanish word that means “may God grant you the desires of your heart.”
On their travels, Dave and Terry visited Whispering Brook Cheese Haus, run by Ed Brechbill and his family. They appreciated the family aspect of the Brechbill’s business and the cheeses that Ed made. In 2005, Dave and Terry decided to try out the cheese selling business. The Rice family formed Clover Creek Cheese Cellar, named after the creek that flows through the pastures on the farm. They shipped a small tanker truck of Ojala Farm’s milk to Ed Brechbill, who processed the milk into cheese for them. Then, Dave, Terry, and their children began attending farmers’ markets and festivals to sell the cheese.
On their travels, Dave and Terry visited Whispering Brook Cheese Haus, run by Ed Brechbill and his family. They appreciated the family aspect of the Brechbill’s business and the cheeses that Ed made. In 2005, Dave and Terry decided to try out the cheese selling business. The Rice family formed Clover Creek Cheese Cellar, named after the creek that flows through the pastures on the farm. They shipped a small tanker truck of Ojala Farm’s milk to Ed Brechbill, who processed the milk into cheese for them. Then, Dave, Terry, and their children began attending farmers’ markets and festivals to sell the cheese.
Whispering Brook Cheese Haus made several batches of cheese for them throughout 2005 and 2006. As the Rices began to find that there was a market for their farmstead cheese, they decided that it would be worthy of the investment to build their own cheese creamery. In the early months of 2007, they tore out the old head-lock flat parlor underneath the hay barn. Pouring new concrete and putting up walls, they converted the area into space for making and aging cheese. They also purchased an old milk tank from a local retired farmer to use as a cheese vat. At the end of May 2007, they made their first batch of cheese.