5 Secrets Of Clover Creek Cheese Cellar: The PA Farmstead That Just Won A 2025 Blue Ribbon
Clover Creek Cheese Cellar, a multi-generational family farm nestled in the scenic Appalachian mountains of central Pennsylvania, is currently one of the most talked-about artisan creameries in the state, and for good reason. As of late 2025, the Rice family has cemented their status as elite cheesemakers, most notably by securing a prestigious Blue Ribbon at the 2025 PA Farm Show for one of their signature creations, the "Winemaker's Select" cheese. This small-batch operation, founded in 2005 to sustain the family's small dairy farm, represents the heart of the farmstead cheese movement, blending traditional methods with a deep commitment to sustainable, grass-fed dairy farming.
The success of Clover Creek is not just about a single award; it is a testament to the family’s unwavering dedication to producing flavorful, healthy, and unique raw milk cheeses. Every wheel of cheese is hand-crafted, cellar-aged, and tells the story of the lush pastures and dedicated labor on their property along Clover Creek Road in Williamsburg, PA. If you are curious about the true taste of Pennsylvania’s artisanal dairy scene, the journey begins here.
The Rice Family: Biography and Farmstead Ethos
Clover Creek Cheese Cellar is more than a business; it is the continuation of a legacy, centered around the Rice family and their passion for sustainable agriculture. The establishment of the cheese cellar in 2005 was a pivotal moment, allowing the family to find a value-added way to market the exceptional raw milk from their small herd of grass-fed cows, thereby ensuring the financial viability of their small farm.
The operation is a true multi-generational effort. Dave Rice is a key figure and owner, often serving as the face of the farm and a staunch proponent of quality dairy practices, including being an active member of the Farm Bureau.
The day-to-day cheesemaking is run by the next generation. Anthony Rice, Dave's oldest son, is the head cheesemaker and a part-owner of Clover Creek Cheese Cellar LLC. Anthony oversees the complex process of transforming raw milk into their celebrated artisan wheels. His expertise is crucial, as every batch of cheese is made by hand, honoring the time-tested traditions of cheesemaking families.
The farm’s ethos is rooted in the belief that the quality of the cheese starts with the health of the cow and the land. Their cows are grass-fed, which results in milk with a superior flavor profile and higher nutritional value—the foundation for world-class cheese.
The Award-Winning Lineup: Must-Try Cheeses and Flavor Profiles
The true measure of Clover Creek Cheese Cellar's expertise lies in their diverse and complex range of raw milk cheeses. Each variety is aged in climate-controlled cellars, often on locally sourced sugar maple shelving, a traditional method that allows the cheese to breathe and develop its unique character.
1. Winemaker's Select: The 2025 Blue Ribbon Winner
The Winemaker's Select is the newest star of the cellar, having earned a Blue Ribbon at the 2025 PA Farm Show. This cheese is an exquisite example of innovation meeting tradition. It is a Manchego-style cheese made from raw cow's milk that is then marinated in Cabernet Sauvignon. This process infuses the cheese with bold, tangy notes that perfectly complement the savory, nutty flavor of the Manchego, creating a complex and memorable tasting experience.
2. Royer Mountain: Pennsylvania's Parmesan
For fans of hard, aged Italian cheeses, the Royer Mountain is a revelation. This is their raw cow's milk Romano-style cheese, and it is aged for a minimum of 12 months, often longer. It is frequently described as the closest thing to "Pennsylvania Parmesan," offering a sharp, granular texture and a deep, savory flavor that makes it perfect for grating over pasta, soups, or enjoying with a glass of bold red wine.
3. Four Leaf Clover (Clover Truckle): The Aged Cheddar
The Four Leaf Clover, often sold as a traditional Clover Truckle, is their signature aged cheddar. This cheese is known for its creamy texture and a surprisingly sweet flavor profile, often featuring delicate notes of pineapple. Its world-class flavor is a direct result of their meticulous cheddaring process and the high quality of the grass-fed raw milk.
4. Bruschedda: The Herb-Infused Delight
The Bruschedda is an infused cheddar that captures the fresh, vibrant flavors of an Italian appetizer. It is blended with a mix of dried tomatoes, fresh basil, and aromatic garlic. This tangy-sweet and fragrant cheese is an ideal choice for a charcuterie board, adding a burst of Mediterranean flavor that pairs beautifully with crusty bread or crackers.
The Raw Milk and Grass-Fed Advantage: Why Clover Creek Tastes Different
The exceptional quality of Clover Creek Cheese Cellar’s products is directly linked to their commitment to raw milk and grass-fed practices, placing them at the forefront of the Pennsylvania artisanal cheese movement.
The Nutritional Edge of Grass-Fed Dairy
The Rice family’s decision to maintain a grass-fed herd is a health-conscious choice that impacts the cheese’s flavor and nutritional density. Cheese made from grass-fed cows contains significantly higher levels of beneficial fats, including Conjugated Linoleic Acid (CLA) and Omega-3 fatty acids, which are essential for human health. Furthermore, the milk is richer in vitamins A, D, and B-12, offering a more diverse nutrient profile than conventional dairy.
The Complexity of Raw Milk Cheese
Clover Creek’s use of raw milk—milk that has not been pasteurized—is key to the deep, complex flavors of their artisan wheels. Raw milk naturally contains beneficial bacteria and enzymes that contribute to a richer, more nuanced flavor profile as the cheese ages. The process of turning this milk into cheese is carefully regulated.
In Pennsylvania, the sale of raw fluid milk and raw milk hard cheese is permitted, but it is subject to strict guidelines. The state’s Milk Sanitation Law requires raw milk cheeses to be aged for a minimum of 60 days to ensure safety. Cheeses like the 12-month-aged Royer Mountain and the aged Four Leaf Clover far surpass this minimum requirement, a testament to the family's commitment to both quality and consumer safety.
By controlling the entire process—from the grass the cows eat to the hand-turning of wheels in the cellar—Clover Creek Cheese Cellar offers a product that is not just food, but a direct expression of their farm, their family, and the rich agricultural heritage of the Appalachian region.
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