Clover Creek Cheese Cellar Four Leaf Clover CheddarClover Creek Cheese Cellar
Our one-year-matured cellar-aged cheddar style.
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. We have a larger inventory of our cheddar style since we are processing all of our milk. We age out our cheddar, only selling the youngest available batch as Clover. All of the rest matures in our cellars.
In our 45 degrees Fahrenheit 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 cheddar from England that cost three times as much.
Ingredients: Cultured raw milk, salt and rennet.
Weight may vary slightly.
Our partners at Clover Creek Cheese Cellar are farmstead cheese making professionals using old world techniques and recipes. Your cheese is hand picked and shipped right from their cheese cave to your door. To ensure the quality of the cheese during delivery, all shipments will go out Monday through Wednesday with 1-2 day delivery.
*We provide free shipping to the following states with a minimum purchase of $100 of Clover Creek products (AL, CT, DE, FL, GA, IL, IN, KY, MA, MD, ME, MI, NC, NH, NJ, NY, OH, PA, RI, SC, TN, VA, VT, WV). If shipping to a different state, you can choose either 2 day air or overnight - shipping charges will be automatically calculated upon checkout. Free shipping is supplier specific and cannot be combined with other suppliers. If you have any questions please email email@example.com or call us directly 717.461.7447.
In the early 1990s, Dave, Terry, and one-year-old Anthony Rice moved to a beautiful farm in Blair County's Morrison's Cove Valley. They named the farm "Ojala" which in Spanish interprets to "may God grant you the desires of your heart."
In a few years they changed their farm from a conventional feeding system to a grazing farm which more aptly reflected their passion for a good healthy life. A grazing system allowed them to form a symbiotic relationship which would mutually benefit their cows and the land. Grass-fed and pasture-raised cows are known to give a higher-quality and better-tasting milk. In 2005, the Rice family decided to start Clover Creek Cheese Cellar so they could turn Ojala Farm's milk into delicious artisan cheese. Since Clover Creek flows lazily through the pastures and fields of Ojala Farm it was the perfect choice. In 2007 they built their own cheese creamery and cheese production began.
Over 10 years later, the Rice family continues to raise their herd of Milking Shorthorns, Jerseys, Ayrshires, and crossbred cows on healthy green pastures. Some of their grass-fed raw milk is bottled to sell on the farm, in farmers markets, and in stores throughout Pennsylvania. The remainder of their milk is naturally transformed into award winning farmstead artisan cheeses. The Rices are continually improving their process to make every batch of cheese more delicious than the last so that you can taste and enjoy the farm fresh flavor of Clover Creek Cheese Cellar cheese. All of their cheeses begin with all natural ingredients including cultured raw milk, salt, rennet and an array of additional herbs, vegetables, and wine.