Join us for a pasture walk and lunch at Clover Creek Cheese Cellar, an on-farm cheese processing facility run by Dave and Terry Rice, who also manage a herd of grassfed, pasture-raised cows.
You’ll learn about the cheese-making process; breeding and cow management strategies; intensive rotational grazing techniques; and why the Rice family decided to produce value-added products and focus on direct markets.
Dave Rice and his family have farmed for nearly thirty years, and began making cheese 11 years ago. As of last year, they are using all of their milk for either cheese production or direct raw milk sales. Their crossbred cows are 100-percent grassfed, and managed with rotational grazing strategies over 80 pasture acres.
This event is suitable for dairy farmers thinking about diversifying into direct markets, current and aspiring cheesemakers, and graziers interested in learning management techniques from an all-grass farm.
Speaker information:
The Rice family moved to their current farm in Blair County in the early 1990s. Over time, they converted their farm from a conventional dairy feeding system to a grazing farm, believing that grass-fed and pasture-raised cows give a higher-quality and better-tasting milk, as well as a better quality of life for both the cow and the farmer.
Questions?
Take a look at our frequently asked questions about our workshops and events. Otherwise, please contact this event’s coordinator, Aaron de Long, by email at aaron@pasafarming.org or by phone at (814) 349-9856 x709.
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