Clover Creek Cheese Cellar:  Keystone Cheese

by Joseph Colosi

Purchasing artisanal cheeses, while usually well worth the cost, can be expensive.  Oftentimes our customers will be hesitant about acquiring a new habit that will eat into their budget.  Luckily our friends at Clover Creek Cheese Cellar are here to help.

David and Terry Rice own and operate Ojala Farm, a seasonal farm, with the help of their five children.  They take fresh raw milk from the farm and bring it to their cheese-making facility on site.  David, the chief affineur, oversees the production of over ten varieties of delicious handmade cheese.  At Milk & Honey we offer two of our favorites:  Royer Mountain and Uncle Joe’s.

Royer Mountain is a straw-colored cheddar-style cheese, aged for over a year.  It has a big sharp flavor, complemented by a gentle sweetness and subtle nuttiness.  The depth of flavor is at least six fathoms.  We like to use it for nachos, gourmet sandwiches, or as a pairing with strong red wines.

Uncle Joe’s has a much more gradual flavor.  It starts off smooth like a jack but evolves into a spicy bite on the finish.  David and Terry wash it with a homemade red wine fashioned by their children’s Uncle Joe, which provides the kick on the end.

Both of these fantastic cheeses are sold for under twenty dollars per pound, making them attractive options for any cheese need, from kids’ sandwiches to a classy cheese board.  And best of all, the Rice family farms locally; just west of Harrisburg.  So the next time you pass up the artisanal cheese counter for the same old mild cheddar, come try a taste of Pennsylvania cheese craftsmanship at its finest.

Bonus: For a fascinating account of the Ojala Farm calving process, click here.

March 12, 2010