Our fields are full of clover, but it takes time and persistence to find a four-leafed one. You could say the same of our Four Leaf Clover in the field of many cheddars. Since we began processing all of our milk into cheese in 2014, we have a larger inventory of our cheddar, allowing us to age out the wheels. We are only selling the current year’s production as Clover. All of the rest matures in our cellars.
In our 55°F cellar, our Four Leaf Clover wheels mature for 12-16 months. As a result of the longer maturation, these wheels are full of flavor. Some even develop the calcium crystals that are a sign of high-quality aged cheese. According to one chef, our aged Cheddar is world-class and as good as any cheddar he’s imported from England.