Clover Creek Cheese Cellar and Ojala Farm


Williamsburg, Pennsylvania
Family Farm

Clover Creek Cheese Cellar and Ojala Farm

  • 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, Holstein, 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 silage, hay, and a small amounts of grain when needed.
  • 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 our 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 a 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 pallet. You will never return to store bought cheese. This variety is available in mild or smoked.
  • 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 but lacks the traditional Swiss holes or 'eyes'. For a blind cheese, it has a great buttery Swiss flavor.
  • 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. 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?
  • 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. We liked what we tasted and decided it needed a special name. Our children's Uncle Joe offered us a bottle of vintage homemade wine for a special wash to finish the cheese, so naturally we named this cheese after him. We use this to wash the rinds as needed. The cheese flavor is supplemented by the fruity flavor of the wine, giving us a unique taste that no one else can copy.
  • 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'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!"
  • We started with the 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. This left us with 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!
  • We can't have an Uncle Joe's cheese without giving credit to Aunt Char. She helped us corral the wild horses and their son Greg helped figure out the smoking process for our Smokin' Rodeo cheese. The taste of horseradish is tamed by smoking and gives a flavor you will never forget. Try some today!
  • We met a wild purveyor of mushrooms at a local farmers market. We have been working together to develop a Wild Mushroom and chive cheese. It is one of our favorites now because it is new, and 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. * Wild Mushroom is available from us retail only; for wholesale see wildpurveyors.com
  • 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 monthly updates from the farm!
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    Listing last updated on Feb 4, 2012

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



    Schedule and Location:

    We are at the Boalsburg Farmer's Market Tuesday 2-6 pm, year round
    We are at Ligonier Country Market Saturday 8 am- 12 noon.

    Our cheese is sold by:
    Alpine Pantry, Flintstone, MD
    Bolton Farm Market, Silverdale, PA
    Briar Valley Winery, Bedford, PA
    Di Bruno Brothers, Philadelphia, PA
    Earth Works by Jess, Williamsburg, PA
    East End Food Co-op, Pittsburgh, PA
    Fair Food Farmstand, Reading Terminal Market, Philadelphia, PA
    Farmers' Market Coop of East Liberty, Pittsburgh, PA
    Fine Wines, Windber, PA
    Frederick Meats, Roaring Spring, PA
    Friends Farm Market, Williamsburg, PA.
    High Falls Food Co-op, High Falls, NY
    Healthy Predictions Market, Huntingdon, PA
    Kimberton Whole Foods, Kimberton and Ottsville, PA
    Milk and Honey Market, Philadelphia, PA
    Mt. Nittany Winery, State College, PA
    NatureĀ“s Pantry, State College, PA
    NatureĀ“s Way, Greensburg, PA
    PA Macaroni Company, Strip District, Pittsburgh, PA
    Talula's Table, Kennett Square, PA
    Towns Edge Farm Market, Ligonier, PA
    Valewood Farms, Loretto, PA.
    The Village Bakery, Athens, OH
    Way Fruit Farm, Port Matilda, PA
    The Wineshop at Trax Farm, Finleyville, PA
    Wholesome Living Marketplace, Bedford, 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]

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