Do you remember lazy weekend mornings when breakfast felt special? Maybe your grandma made pancakes from scratch, or your dad flipped French toast while you watched cartoons. Those simple mornings made the best memories. A few weeks ago, my farmer friend shared four dozen fresh eggs with me. Her chickens Read more
Spring is my favorite time of year at Clover Creek. The grass is green, the weather’s getting warm, and—best of all—our baby calves start arriving. This year, as of April 1, 2026, we’ve welcomed 27 new baby calves so far, and every single one of them has a name. Not Read more
If you’ve been following my series on making Galen’s Good Old—my gouda-style cheese—you know I’ve covered washing curds and damming them together. Now it’s time for the final step, brining, that turns those pressed curds into the finished cheese you buy. Brining cheese is one of the oldest preservation techniques Read more
Making great biscuits is simple. But making great biscuits with real farmstead cheese? That takes a little know-how. Let me share what I’ve learned about building flavor and texture into every bite. Here are my tips for making delicious cheesy spinach biscuits. Choose Your Cheese Wisely You need cheeses that Read more
Back at the end of January, my wife Danielle and I spotted a gap in our busy seasons. We thought, “Why not?” We packed our bags and headed to New Zealand for a week-long late honeymoon (we got married last October). Here are some of our highlights and photos from Read more
Let me tell you about Eyja, March’s Employee of the Month. For almost nine years now, she’s been part of our farm family. That’s 46 in cow years, folks. I’ve watched her walk to the barn through every season. Spring mornings when the grass is wet with dew. Summer evenings Read more
What Happens After Washing the Curds So you’ve learned how I wash our Gouda curds to reduce acidity—now let me show you what happens next. After I’ve stirred those curds for several hours, it’s time for one of my favorite steps: damming. Building the Dam Here’s what I do. I Read more
It’s time to feature another one of our cows this month! Let me introduce you to Pomegranate, February’s Employee of the Month. She will turn six years old this spring—33 in cow years. This time of year, she’s in the barn staying warm and munching on the hay we stored Read more
Now that you’ve followed the cheddar making process from pasture to your plate, it’s time to go back to the beginning. Let’s talk about how the cheese making process is different for my other cheeses. Have you ever wondered why gouda cheese tastes sweeter than cheddar? The answer is in Read more
Seven degrees. That’s what my thermometer read yesterday morning. The day before that, it barely crawled up to eighteen. Next week? More of the same bone-chilling misery. You know what that means. After hours of bundling up the kids for school, scraping ice off windshields, and just surviving another freezing Read more