Goat Rodeo Farm & Dairy, Allison Park

Located less than 10 miles from our corporate offices in O’Hara Township, Goat Rodeo is a farm and dairy nestled on a 130-acre family-owned farm that is home to Alpine and Nubian dairy goats — cute as all dickens. There, owners India and Steve Lovener, who have lived on the farm for 25 years, lovingly tend hundreds of charming (and, did we say cute) goats, who give their fresh milk in return.

With that milk, India and her Cheesemaker Matt Rychorowicz then craft incredible fresh goat cheeses. We mean incredible. It’s like you can taste the nearness, the homemade, the delight of an honest-to-goodness fresh, fresh goat cheese. Like you are on the farm — and we were!

We met their goats — all named — and many about ready to have kids. We saw their milking facility, their creamery and the cheese curing rooms stacked with lovely wheels of their fine and unique creations. Not only do they make fresh chèvre, but fabulous wheels of blended goat and cow’s milk cheeses with cow’s milk from Le-Ara Farms up the road. We promise, you have never tasted cheese like this before!


Fresh Chèvre — Smooth and creamy with notes of sun-warmed fields and a hint of lemon.

Stampede — Semi-hard and bursting with flavor, this raw milk cheese is made from a blend of goat and cow’s milk and aged in Goat Rodeo’s cheese cave for 6 months on wood boards. With notes of wild oyster mushrooms and black peppercorns, it shines on any cheese board.

Chickabiddy — A short 6 oz. pyramid made from goat’s milk with a beautiful white bloomy rind, this cheese boasts flavors of mushrooms, wildflowers and white pepper combined with a crumbly center and fudgy creamline. The clean taste pairs well with dry sparkling wines.

More Cowbell — A soft-ripened cheese with a snowy white rind and straw-colored paste made with local cow’s milk, this gem has a soft, creamy interior with earthy flavors of butter and button mushrooms.

Bamboozle — Semi-soft with notes of prosciutto and pears, this washed rind raw goat’s milk cheese is aged for at least four months and washed with beer from Roundabout Brewery.

Cowboy Coffee — Nutty, sweet and crumbly, these 10-pound wheels are hand-rubbed with Pittsburgh’s own Commonplace Coffeehouse’s rich and delicious Perpetual Blend Espresso. A blend of goat’s and cow’s milk, they are cave aged for a minimum of six months. At home or by the campfire, Cowboy Coffee will warm your heart!