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
Ready to add a cow to your homestead? We have several excellent options available for your family: Dairy Cow for Sale These gentle cows are due to calve outside our seasonal schedule, making them perfect for a family looking to start their own dairy operation. #41 Kara – $2000 We Read more
Meet Vivid Tangerine, April’s Employee of the Month. Let’s be honest—most Employee of the Month awards involve humans who can file their tax returns. But here at Clover Creek Cheese Cellar, our most valuable workers have four legs and have never once complained about the office Wi-Fi. This month, we’re Read more
The true essence of our cheddar-making at Clover Creek lies in perfectly timing the cooking of those delicate curds to release the whey—a technique that’s become second nature during my tenure as head cheesemaker. After I cut the curds (see last time’s post), I need to continue to work more Read more
Making your own kefir is one of those perfect kitchen projects that lets you serve your family something both delicious and healthy. Think of kefir as yogurt’s tangier, more probiotic-packed cousin – a creamy, fermented drink that’s been nourishing families for generations. A History of Kefir For centuries, families in Read more
Meet Holly, our Employee of the Month and our herd’s undisputed queen bee (or should we say queen cow?). At 13 years old (a distinguished 62 in cow years!), this magnificent Milking Shorthorn brings the wisdom of a sage and the warmth of a summer day to our pastures. You Read more
You’ve probably recited “Little Miss Muffet” countless times, but have you ever wondered what curds and whey are? Without curds and whey, we would never have the delicious cheeses you love to share with your family, and it all begins with a special ingredient called rennet. What is Rennet? Rennet Read more