About Clover Creek Cheese Cellar
Clover Creek cheese is not another push button cheese. The farm is a seasonal dairy, making cheese only when the cows are eating fresh green grass. Each vat is filled slowly, using a stainless steal pipeline direct from the milking area. Cultures are then carefully added and the milk is gently stirred by hand, not beaten by stainless steel paddles. After the right amount of time, rennet is added following the age old tradition of making great farmstead cheese. After coagulation, the curds are quickly cut, allowed to rest and heal, and then gently stirred by hand. The curds are eventually packed into molds and pressed by hanging weights for the allotted time. Cheeses are then aged in one of the climate-controlled cellars, on locally grown sugar maple shelving. Instead of suffocating them in plastic, they grow a natural rind that gives additional character and flavor to the cheese. Each wheel is turned, wiped, scrubbed, washed and watched until it has aged to its greatest potential. At just the right time, the cheese is removed and vacuum-packed. Welcome to the taste and quality of true farmstead artisan cheese!

Raw Milk Cheese
Raw milk cheeses provide many of the same benefits as fresh raw milk because the milk is not pasteurized before being made into cheese. The cheese is then aged at least 60 days to maximize the levels of acid and beneficial bacteria. Most cheese available in the U.S. is made from lower quality and left-over milk, but cheese from Ojala Farm is always made from the same fresh, high quality milk you can buy out of their tank. The quality and freshness of the ingredients, as well as the small batch size, 60 day aging process and non-pasteurization makes our cheese exceptionally creamy, flavorful, healthy, and unique.

Varieties of Cheese

Galen's Good Old Cheese - is based on a secret recipe and procedures given by Clover Creek cheese consultant. Once you've tasted it you'll know what great farmstead cheese tastes like. Its smooth texture and great taste combines to please any pallet. Once you taste it, you will never return to store bought cheese. This variety is available in mild, aged, or smoked.

Royer Mountain - This is a cellar-aged cheese. This cheese is not like any other. Closely watching the temperature and tasting the cheese daily brought a flavor that is full of zest and mountain breezes blowing through the fresh green pastures. This variety is available as lacy with the classic swiss-style holes, or as aged, with a sharper, dryer flavor.

Cheddar - Everybody has Cheddar - but not everyone has this original mix of grasses and clovers. Combined with a mixed breed herd of cows that give the right butterfat and protein, a different taste was created. Clover Creek cheese has tweaked the recipe for full flavor and you won't believe what your taste buds are exclaiming. No one can match the perfection that comes from aging in one of the temperature-controlled cellars. You like it sharp? It is aged at a higher temperature. You like it mild? It is keep cooler longer. Why settle for ordinary Cheddar?

Bruschedda - Love the taste of fresh from the garden tomatoes, homegrown basil, and a touch of garlic? What could be tastier than this complete flavor of Bruschedda sliced on top of a freshly toasted baguette? Everyone comments, Wow, that is good!

Uncle Joe's - Clover Creek started with the easiest cheese recipe they could find. They liked what was tasted and decided it needed a special name. There children's Uncle Joe offered a bottle of 2001 vintage homemade wine for a special wash to finish the cheese, so naturally they named this cheese after him. They use this to wash the rinds as needed. This wash, and the flavor of the grass fed milk, gives us a unique taste that no one else can copy.

Dillicious - Do you want to try something Dillicious? Cut into a wedge of this dill and mustard flavored cheese. Cover Creek took their original Uncle Joe's recipe and added flavor and spice. The first bite is full of dill and cheesy goodness. As the dill passes, the dry mustard sneaks up to attack your taste buds. With just the right spicy bite and full flavor of dill, you will want more and more!

Honduran Harvest - Do you think life is a little bland? All cheese tastes the same way? Not any more! Wake up those taste buds with a nibble of this Honduran Harvest Cheese. Clover Creek combines the Uncle Joe's base with a full mix of hot chili flavor without burning your tongue or causing your eyes to water. The hints of Honduran flavor will take you to the Caribbean island of Roatan and cool you with mountain breezes from La Tigra National Park. You will soon be shouting, Que' Buena!

Feta - This cheese started with a recipe for a Greek-style cheese, brined it for 60 days, and then aged it in its natural rind. The sharp salty flavor and crumbly texture were perfect. What was left was an excellent cheese that can be used to top salads, pasta, and steamed fresh vegetables. Try some Alpha & Omega on top of your next healthy meal!

Smokin' Rodeo - Clover Creek can't have an Uncle Joe's cheese without giving credit to Aunt Char. She helped corral the wild horses and their son Greg helped figure out the smoking process for this Smokin' Rodeo cheese. The taste of horseradish is tamed by smoking and gives a flavor you will never forget. Try some today!