The cows and calves enjoy the grass and the sunshine, but we need more rain to keep the grass going. The cows move pretty quickly through the pastures now as the grass slows down. We’ve already filled up our two Read more
We finally had our last calf for the year on last Thursday afternoon, putting our milking herd at 73 for the summer. That is up about ten cows from last year so we may have to sell a few cows Read more
Spring started out slow for us this year, with only half as many calves born in March as last year. As slow as March seemed to be last month, April was our crazy busy month this spring. We just had Read more
This was supposed to be our April 2014 newsletter, but we were too busy last spring to get this newsletter finished. If you want to find out why, read our December newsletter. We just decided, when we finally had time to Read more
Our goal for this year was to send out a newsletter each month of 2014. Since we sent the last one out in March, you can see how close we approached our goal. We have a good excuse though, as you will read in Read more
It’s been a long cold winter at our farm and the cold weather seems to still want to stay. March is the busiest month of the year for us when we are dealing with many new baby calves, but this year Read more
Last year, we applied for the Better Cheese for Pittsburgh education grant from Slow Food Pittsburgh, which provides winning cheesemakers with funds to develop a new cheese or, in our case, learn and refine skills in the art of making Read more
Snow covers the ground, temperatures are dropping, and Clover Creek has frozen over several times this past month. Of course, this also means that the milking parlor pipes and hoses are often frozen when we want to start milking. That’s Read more
This morning, our seventeenth cow calved. We were able to feed the babies and still have enough to fill the customer fridge. We have some in the refrigerator now and are letting people know they can stop by and get Read more
1 1/2 lbs. (6 cups) Clover Creek Cheese Cellar Cheddar Cheese 6 Eggs 1/2 lb. (2+ cups) Clover Creek Cheese Cellar Royer Mountain Cheese 3/4 cup Milk 2 cans Green Chilies (Chopped) Shred cheese. Beat eggs with fork and add Read more