We are a family farm located on scenic Clover Creek in Central Pennsylvania. Our farm is 126 acres of pasture and woods. We milk 60-80 Jersey, Ayrshire, Milking Shorthorn, and cross-bred cattle, rotating them to fresh pasture at least after each milking. We milk in a New Zealand style swing parlor, and the whole family (Dad, Mom and 5 Children) is involved in the operation. We plan on the cows calving in March and April and eating the majority of their ration as pasture. In the winter they are fed grass hay. We built our own cheese plant in 2007 and now have our own pasture-fed raw milk cheeses for sale. Our cheese is not another push button cheese. We are a seasonal dairy, making cheese only when the cows are eating fresh green grass. Each vat is filled slowly, using a stainless steel 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 our 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, we remove them, package them, and sell them to discriminating customers. Welcome to the taste and quality of true farmstead artisan cheese! We hope you enjoy our cheese as much as we enjoy making it!

Our cheese varieties include:

  • We named this smooth, rich cheese after the man who helped us build our cheese plant. Galen's Good Old Cheese is a secret recipe and procedure given by our cheese consultant, based on the famous Gouda from Amsterdam. Once you've tasted it, you'll know what great farmstead cheese tastes like. Its smooth texture and great taste combines to please any palate. You will never return to store-bought cheese.
  • Smoked Galen's is our Galen's Good Old (Gouda style) complimented with a smoked flavor that brings back memories of cool mornings and a warm wood stove brightening the day. It continues to be one of our best sellers at farmers' markets.
  • When we contemplated the proper name for an Alpine style cheese, mountains and travel first came to our thoughts. To get anywhere from our farm we need to cross at least one mountain. One often traversed is Royer Mountain, and we chose that as the name for this Cellar-aged cheese. Our mountains are nothing like the Alps, neither is our cheese like any other. Closely watching the temperature and tasting the cheese daily brought us a flavor that is full of zest and mountain breezes blowing through our fresh green pastures. We've been told our aging process gives this cheese an Italian twist with a flavor of Romano, so perhaps it is the Italian Alps? We love the sharp and yet smooth texture of this cheese.
  • Tussey Mountain is our twist on an Emmenthaler Swiss. We named it in honor of the large mountain we see in front of our farm every day. It is drier and saltier than some of our other cheeses and at times lacks the traditional Swiss holes or "eyes". For a blind cheese, it has a great buttery Swiss flavor. We love the way it melts for fondue or on top of hot sandwiches.
  • Everybody has Cheddar but not everyone has our original mix of grasses and clovers. Combined with a mixed breed herd of cows that give us the right butterfat and protein we created a different taste. We have tweaked our 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 our temperature-controlled cellars in a natural rind. You like it sharp? We age it at a higher temperature. You like it mild? We keep it cooler longer. Why settle for ordinary Cheddar? A chef informed us that our aged Cheddar is world-class and as good as Cheddar imported from England that cost three times as much.
  • We 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!" We love it melted on an open-faced sandwich, cubed in salads, and mixed with eggs for breakfast.
  • We started with the easiest cheese recipe we could find, changed it to fit our cheese making style and ended up with a sensational cheese. Our children's Uncle Joe offered us a bottle of vintage homemade wine for a special finish, so we named this cheese after him. We've made more cheese than he made wine; we now use Vineyard at Grandview's Sapphire White to wash the rinds. The cheese flavor is supplemented by the fruity flavor of the wine, giving us a unique taste that no one else can copy.
  • We've renewed an old friendship by stopping at the Vineyard at Grandview. They asked us to compliment our cheese with their Cabernet Sauvignon. We saturated our Uncle Joe's for 2-3 days and then continued to mist it for a few days to end up with Winemakers' Select cheese. We used a younger cheese and the result has strong wine and mild cheese goodness. See if you agree with the winemakers' selection of complimentary flavors.
  • Do you think life is a little bland? All cheese tastes the same way? Not anymore! Wake up those taste buds with a nibble of our Honduran Harvest Cheese. We combine the Uncle Joe' cheese with a full mix of hot chili flavor from our friend Janet at Piper's Peck, 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!
  • We met a wild purveyor of mushrooms at a local farmers market. We have worked together to develop a Wild Mushroom and chives cheese. It is one of our favorites because the flavor description escapes us. It has a hint of bacon, but yet the flavor is more like an earthy goodness. The chives give an almost onion, or is it garlic flavor? The cheese is so smooth and soft it melts on the tongue. We need to taste more to figure the exact flavor.
  • We started with the recipe for a Greek-style cheese, brined it for 60+ days, and then continued to aged it in its' natural whey brine. The sharp salty flavor and crumbly texture were perfect. This left us with an excellent cheese that can be used to top salads, pasta, and steamed fresh vegetables. Try some α & Ω (Alpha & Omega) on top of your next healthy meal!
  • Our cheese consultant challenged us to taste molds before we cut them off and throw them away because we might find a pleasant surprise. We finally were brave enough to try that with our Pirate Blue. The tangy, crusty rind gives it a hearty flavor that is definitely a trait of pirates. The chalky salty edge brings back childhood memories of crossing the bay to get to the ocean. The smooth interior crossed with blue veins shows the goodness and kindness that hides in many a pirate heart. Are you ready for a high sea adventure?
  • Cheese can be sent through mail or UPS during cool weather. Check out our website for pictures of our cheese and monthly updates from the farm!

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    Listing last updated on Jul 5, 2015

    Our web site has current recipes, news, and features from the farm!


    Schedule and Location:

    We are at the Boalsburg Farmer's Market in Boalsburg, PA on Tuesdays from 2-6 pm, year round
    We are at Juniata Farmers Market in Altoona, PA Fridays 10am-2pm year round.
    We are at Ligonier Country Market in Ligonier, PA on Saturdays 8 am- 12 noon, May-October
    We are at Huntingdon Farmers Market in Huntingdon, PA on Thursdays 12pm - 5pm May-October

    Our cheese is sold by:

    Cassel Vineyards, Hummelstown, PA
    Barb's Country Store, Rector, PA
    Bending Bridge Farm, Mercersburg, PA
    Briar Valley Winery, Bedford, PA
    East End Food Co-op, Pittsburgh, PA
    Fair Food Farmstand, Reading Terminal Market, Philadelphia, PA
    Farm Fromage, Lancaster, PA
    Flavors Cafe, Ligonier, PA
    Friends Farm Market, Williamsburg, PA
    Friends and Farmers Cooperative, State College, PA
    Forks Farm Market, Orangeville, PA
    High Falls Food Co-op, High Falls, NY
    Lapp Family Market, Latrobe, PA
    Marty's Market, Pittsburgh, PA
    Metropolitan Bakery, Philadelphia, PA
    Mt. Nittany Winery, State College, PA
    Nature?s Pantry, State College, PA
    Penn's Corner Farm Alliance, Pittsburgh, PA
    S. Clyde Weaver, Lancaster County, PA
    Three Rivers Grown, Pittsburgh, PA
    Towns Edge Farm Market, Ligonier, PA
    Valewood Farms, Loretto, PA
    The Village Bakery, Athens, OH
    The Vineyard at Grandview, Mount Joy, PA
    Way Fruit Farm, Port Matilda, PA
    The Wellness Store at East Hills Family Pharmacy, Johnstown, PA
    Wheel and Wedge Cheese Shop at Farmers' Market Coop of East Liberty, Pittsburgh, PA
    Wholesome Living Marketplace, Bedford, PA
    Wild Purveyors, Lawrenceville. PA

    Check our website for updates of Festivals and Markets.

    Schedule and Location:

    We have all varieties of cheese for sale from the farm. We sell raw milk directly from the farm. We have our pasture-fed beef available at the farm. Call or email for daily availability. We can also ship cheese by UPS or USPS when the temperatures are below 70*F.










    Latest Reviews


    You will never go back to store bought cheese again! All of their cheese varieties are wonderful! The hardest part is picking one. A great family with an amazing operation.... [more]


    I was so impressed by what I saw at this farm. It was so clean and the animals were healthy and roaming the fields. The owners were wonderful people and very informative.... [more]

    See All Reviews


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