Farmstead Cheeses
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Clover Creek antibiotic-free farmstead cheeses are produced by Ojala Farm in Williamsburg, PA. With a simply stated mission “to profitably produce a wholesome product that is healthy for our family, our animals, our community, and our environment,” Clover Creek Cheese Cellars is a family owned and operated farming business and an ideal Good Apples partner company.
If you haven’t tasted farmstead cheese before, you’re certainly in for a treat. As Ojala’s owner David Rice says, their cheese “is not another push button cheese.”
So what’s the big difference? For starters, each vat is filled slowly, using a stainless steel pipeline direct from the milking area as the cows are being milked. 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 a climate-controlled cellar on locally grown sugar maple shelving.
NOTE: Because these cheeses are produced at a small family farm, we will have a limited supply each week that will be sold on a first come, first served basis.
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