When my parents first started making cheese at Clover Creek many years ago, they used a hot wax coat to package each wedge for sale. It seemed simple enough. But boy, did they burn their fingers! And worse, some customers told them the wax cracked. Mold grew underneath. Not good. Read more
Hey folks! Anthony here from Clover Creek Cheese Cellar. Next week, you’ll be picking up your beef from Country Smokehouse. I know some of you are wondering, “What am I going to do with all this ground beef?” Well, let me tell you about a dish that’ll make your family Read more
Did you know that up until now, all of my cheesemaking posts have only covered the first 24 hours of the process? It’s pretty amazing how we can turn liquid milk into a solid wheel of cheese in just a few hours, right? But the real magic happens after that—when Read more
Last month, you joined me in the cheese room to see how we press loose curds into wheels. Today, I want to share a story about how necessity led us to one of our favorite cheeses, Four Leaf Clover, and the community partnerships that make these clothbound truckles possible. When Read more
Hi friends! Anthony here from Clover Creek Cheese Cellar. July has been keeping us busy on the farm, and when we’re working long days, this simple skillet meal from my mom Terry, has become our go-to dinner. Mom has been making this recipe for years. As a farmer’s wife, she Read more
This month, we’re thrilled to spotlight someone who’s been an integral part of our farm team for over 7 years – our beloved farm dog, Kenya! Lately, we’ve been focusing on the cows, but other employees also help us get the work done each day. Getting to Know Our Girl Read more
Rennet, curds, whey, cheddaring. As you may have noticed throughout this series, cheesemaking has its special vocabulary. Before I can explain the next steps in our process, there are two more essential terms to define: hoops and followers. What are Hoops? Hoops are cylindrical containers that transform loose curds into Read more
There’s something special about gathering around the kitchen counter, watching cream transform into golden butter while little hands help and curious minds ask endless questions. Making butter isn’t just about creating delicious food – it’s about slowing down, working together, and creating memories long after the last bite of buttered Read more
Today, I’d like to introduce you to one of our most beloved ladies: Emmenthal (or Emmy for short). Named after the picturesque region of Switzerland famous for its iconic “Swiss cheese,” Emmy joined our family farm seven years ago this past March. She arrived on a spring morning when the Read more
Did you know that “cheddaring” is actually a verb in cheesemaking? At Clover Creek Cheese Cellar, this traditional technique is at the heart of what makes our cheddar so delicious for your family’s table. The History Behind Cheddaring: Born from Necessity Cheddar cheese wasn’t just invented. It was problem-solving at Read more