Make Cheese With Your Own Hands
You’ve eaten cheese your whole life. But have you ever made it?
On August 15, you’ll spend two hours at our farm doing exactly that. You’ll walk into our cheesery, watch us work, make cheese yourself, and take it home. And you’ll understand — not from a book, but from your own hands — where real cheese comes from.
Reserve Your Spot for August 15
What Happens
You’ll start in the cheesery.
I’ll show you how we make cheese the way it’s supposed to be made — by hand, with time, with care.
You’ll see cultures weighed and added to the milk. Watch the milk begin to change.
You’ll see real rennet — the traditional ingredient that turns milk into curds — and watch it work right in front of you.
Most people have read about rennet. Very few have actually seen it. That changes today.
Then you’ll make cheese yourself.
This is the part people remember. You’ll use your hands. You’ll watch the curds form and drain them through a cheesecloth.
I’ll show you how to repeat the process in your own kitchen — no special equipment needed.
After only a few minutes, you’ll be eating cheese you made.
You’ll know exactly what went into it because you put it there.
Then we’ll walk the aging rooms.
You’ll see wheels we’ve been watching for months — sitting on local wood shelving, developing natural rinds, turning into the cheese you buy from us every week.
You’ll taste cheese at different stages and understand what time actually does to flavor.
Then we eat.
You’ll taste your way across a cheese board — several of our cheeses, paired and presented so you understand what you’re tasting and why each one is different.
The Details
Date: Saturday, August 15, 2026 Length: 2 hours Cost: $50 per person Group size: Limited to 16 people Registration: Required — see below
Space is limited to 16 people because I want to actually talk to you. Answer your questions. Make sure you understand what you’re seeing.
This isn’t a museum tour. It’s a conversation between people who care about food.
Last year these sold out within days. If you’ve been thinking about coming, now is the time.
Reserve Your Spot for August 15
Who This Is For
This experience is for anyone who:
- Wants to understand where their food really comes from
- Is curious about how cheese is actually made
- Wants to learn a skill they can take home and use
- Is ready to taste the difference that grass, time, and care make
It’s also a great experience to bring your kids to. They’ll see milk become cheese. They’ll make something with their hands and taste it. That’s not something they’ll forget.
What to Know Before You Come
- Wear comfortable shoes — you’ll be on your feet in a working cheesery
- We’re located in Morrison’s Cove, Blair County, Pennsylvania
- Questions? Email us at sales@clovercreekcheese.com or call 814-515-9873
- Want a private experience for your group? Please contact us about setting one up
Ready to Come?
The next Cheese Experience is Saturday, August 15.
Once these 16 spots are gone, the next available date will be announced by email.
Reserve Your Spot for August 15
Questions? sales@clovercreekcheese.com | 814-515-9873
— Anthony Rice, Head Cheesemaker Clover Creek Cheese Cellar