• Non-GMO and Organic Questions

    • What makes your milk Non-GMO?

      When a Clover product has the Non-GMO Project Verified label on it, it means that the feed sourced for our cows has been approved by the Non-GMO Project Verified Standards.
    • Are Clover products Non-GMO?

      All of our organic products are Non-GMO Project Verified.
    • What is the difference between your conventional and organic products?

      While both of our product lines (conventional and organic) adhere to the rigorous standards set by the Clover Promise of Excellence, our organic products must also follow the standards set by USDA Certified Organic. For more information on USDA Certified Organic requirements, please click here.
  • Ingredients Health and Safety

    • Do you add Vitamin D to your fluid milk?

      Yes. We add Vitamin D3 to our milk, which is made from lanolin.
    • Is Clover milk A1 or A2?

      A majority of the cows on our family farms are Holsteins. Holsteins typically produce a mixture of A1 and A2 milk. So, both A1 and A2 are present in our milk.
    • I have a nut allergy, can I consume your products?

      All of our fluid milk products, come from a nut-free facility with no possible contamination of peanuts and/or tree nuts. Our other products (Ice cream, yogurt, Kefir, Sour Cream, Cottage Cheese, Cheese, Butter, and Eggs) may come from a facility that contains peanuts/tree nuts where there could be shared equipment for the manufacture of allergen and non-allergen products. However, the facilities schedule production runs so that all non-allergen runs are first for the day (or on entirely different days). The facilities have a full clean up procedure after allergen products are run, and has separate storage areas for the nut/tree nut ingredients.
    • Do Clover products contain gluten?

      No. All of our products are gluten-free, with the exception of specific ice cream flavors that will be labeled as containing ‘wheat’ in the nutrition section.
    • Are Clover products Kosher?

      All of our products are Certified Kosher, with the exception of our cheeses and our Rocky Road Ice Cream.
  • Homogenization and Pasteurization

    • At what temperature do you pasteurize your milk?

      Our fluid milks meet the legal requirements of pasteurization of 161 degrees F for 15 seconds.
    • Is Clover milk Ultra-Pasteurized (UHT)?

      We are proud to offer both fresh pasteurized and ultra-pasteurized milk options. Our Milk is fresh pasteurized, whereas our Organic Milk is available in both fresh and ultra-pasteurized. Our Lactose Free Milk  and Milk (Ultra-Pasteurized) are always ultra-pasteurized.
    • Is your milk homogenized?

      Yes. Our milk is homogenized to help with the natural separation that occurs in milk. Our Heavy Whipping Cream is the only exception, and is not homogenized.
  • Our Stance on Growth Hormone rBST and Antibiotics

    • Are Clover dairy cows ever treated with antibiotics?

      Very rarely. But in some cases, like when a cow becomes ill, we do treat cows with antibiotics for humane purposes. If an organic cow is ever treated with antibiotics for humane purposes, it cannot rejoin the organic herd. On the conventional side, if a cow is treated with antibiotics for humane purposes, their systems must be cleared of antibiotics before re-entering the milking herd.
    • Do your dairy products contain the artificial growth hormone rBST?

      Never. Here at Clover we say no to the bad stuff, and that includes the artificial growth hormone rBST. All of our farms have signed contracts guaranteeing that this hormone will never be used. In fact, in 1994 Clover became the first dairy west of the Mississippi to turn down Monsanto and the synthetic growth hormone rBST. (See Clover Promise of Excellence)
  • Farm Life

    • How are your cows milked?

      The cows are milked by a machine. Machine milking is actually the best, most humane way to milk a cow; the pulsing, rest phase, and vacuum levels are very carefully calibrated. They’re also typically cleaner than human hands, preventing potential bacteria from spreading from cow to cow. The machines also sense when the milking is complete.
    • Where are your cows located?

      All of the cows that produce Clover milk come from the 29 family-owned and operated farms that we partner with. These farms are scattered about in beautiful Northern California, primarily in Sonoma and Marin Counties.
    • Are your cows out on pasture?

      Absolutely. Our Clover girls are out on pasture as many days a year that weather permits. Luckily, here in Northern California, that’s quite a lot!
    • What do your cows eat?

      The nutrition provided by the pasture is the main source of feed for our cows. When the grass dries up, or the pasture is too wet- it is only humane to bring the additional nutritional needs directly to the cows. Our dairies harvest their grasses when they are growing rapidly in the spring and turn them into silage, and hays. Then, they feed the preserved forages to the cows during other parts of the year. However, our cows will also need some additional nutrition at certain times of the year so the dairies add other forages (hays) and some more concentrated feeds for the carbohydrate requirements that are not available in the forages. Those concentrated feeds could be almond hulls, rice bran, cottonseed meal, corn, soy, distiller’s grains, wheat, and beet pulp.
    • What do you do with the bull calves?

      At Clover, we believe in the humane treatment of all animals and we are certified by the American Humane Association (AHA) to back up that belief. In accordance with AHA, we care for all of our calves (Male or Female) in the same manner. This includes a stable and healthy start on milk that is rich with colostrum, they are then taken to a dry, warm, protected environment where they can be closely monitored to make certain that they are getting the proper amount of food and are not showing any signs of illness. After the male calves are stable and well, in accordance with our dairy's American Humane Certification Standards, they are then relocated to farms that specialize in raising bulls.
    • How long do calves get to stay with their mothers?

      At Clover, our calves are cared for with the utmost attention from ​the moment they're born. Always within sight and sound of other calves, we ensure newborn calves are away from danger. Our dairy farms are audited and​ certified by the American Humane Association (AHA) which​ requires that our calves be taken to a warm protected area shortly after birth, where they are closely monitored to receive the proper amount of colostrum and ensure they don't show any signs of illness. Once our calves have been given the "green light" they enter a group pen with other calves. Each calf is very important to us, which is why we strive to keep them as safe, healthy, and, as protected as possible.
    • Do you offer tours of your farms or facilities?

      At this time, we do not offer public tours of our facilities and our family farmers do not offer tours of their independently owned farms. If you’d like to learn more about the relationship we have with our family farmers, please click here. If you’d like to learn more about our facilities as it relates to social and environmental impact, please click here.
  • Storage and Quality Control

    • The sell-by date on my milk seems like it’s too far away, should I be worried?

      If you’ve purchased our ultra-pasteurized milk, you may notice that the sell-by date is farther away than you’re used to. At the time of manufacture, UHT milk has a shelf life of up to 70 days whereas fresh pasteurized milk typically has a shelf life of 21 days. To determine if your milk is ultra-pasteurized, check near the top of the milk carton or on the backside which will clearly indicate whether or not the milk is ultra-pasteurized.
    • My milk spoiled early, why did this happen?

      We’re sorry to hear that our milk didn’t live until the end of its shelf life. This usually happens if the milk reached a temperature above 41 degrees fahrenheit (F) at some point in its life-cycle. If your milk spoiled within a day or two after purchase, there may have been some mishandling and/or storage practices within the store that caused the milk to reach a temperature beyond 41 degrees F. If you’ve had the milk home for several days, and then it began to spoil, we recommend double-checking that your refrigerator setting is between 34-38 degrees F. We are more than happy to reimburse you for any product that spoils early, we just ask that you fill out our product concern form, which will ask specific questions found on the packaging.
    • Are the dates on your products a sell-by or use-by date?

      All of our products are stamped with a sell-by date. If stored at the appropriate temperature of 41 degrees F or below for its entire shelf life, our dairy products can last several days beyond that sell-by date.
  • Cheese Questions

    • Is your cheese kosher?

      No, Cheese is not Kosher at all since the rabbi is not on site for each manufactured batch.
    • Does your cheese contain rennet?

      No, our cheeses do not contain animal rennet.  They contain microbial enzymes to coagulate the milk and separate it into curds and whey.
    • My cheese has mold on it, why did this happen?

      Cheese typically keeps for many months if air is excluded from the surface of the cheese. If the seal of the package is compromised, mold spores and air can get into the package and the mold starts to multiply rapidly. We are more than happy to reimburse you for any cheese that has grown mold or spoiled early, all we ask is that you fill out our product concern form. Please click here, for the form.
  • Yogurt/Kefir Questions

    • Are there live cultures in your yogurt?

      Yes, all four of our yogurt lines - Low Fat Traditional, Nonfat Greek, Whole Milk Greek, and Cream on Top have live active cultures.
    • How is Cream on Top different that other yogurts?

      Our Cream on Top yogurt is Non-Homogenized. Meaning that we don’t blend or mix up the cream, resulting in natural separation where the cream rises to the top!
    • What is whey?

      Whey is a by-product of the culturing of milk. The addition of yogurt cultures to milk causes the breakdown of milk sugar. The cultured milk then goes through a separation process that removes the whey from the curds.
    • What makes Greek Yogurt different than traditional yogurt?

      Greek yogurt goes through an authentic straining process which separates the yogurt from the whey making a thicker, more protein filled yogurt.
  • Butter Questions

    • What makes European Style butter different than your other butters?

      European Style butter differs from regular butter due to the higher percentage of butterfat
      • Regular butter contains roughly: 80% Butterfat
      • European style butter contains roughly: 82% Butterfat
    • What is lactic acid and what is it used for in your butter?

      Lactic acid is used in butter manufacturing to develop flavor and aroma during the butter production process. It is derived from the fermentation of milk through culturing, and then steam distilled. The final ingredient contains more than 98 percent water, and the remainder is a mixture of butter like flavor compounds.
  • Egg/Chicken Questions

    • Are your hens cage-free?

      Yes. Our conventional eggs come from hens that are in a cage free aviary system. Our organic flock, also cage free, has access to the outdoor earth at all times, with the exception of during inclement weather. And of course, our pasture-raised hens have at minimum 108.9 sq. ft. per hen of cage-free livin’!
    • What do your hens eat?

      We use a corn – soy based diet. No animal byproducts are used in the chicken diet. Feed may contain: Wheat, rice bran, mill run, canola meal, and vitamins/minerals. For Organic hens, the feed is USDA Certified Organic.
    • How do your Omega-3 eggs have added Omega-3?

      We do not add any Omega-3 to the egg. We simply feed our hens a diet that is rich in Omega-3, flax seed, which is then naturally passed along into their egg production.
    • What’s the difference between all your egg types?

        • Conventional Cage free (Non-Organic) vs. Organic Cage Free:
          • Conventional cage free hens live in an indoor cage-free aviary system, whereas our organic cage-free hens have both an indoor aviary system as well as outdoor access when weather permits. Organic cage-free hens are also fed a diet that is in compliance with USDA Certified Organic standards
        •  Organic Cage Free vs. Organic Pasture Raised:
          • While Organic cage-free hens have both indoor and outdoor access monitored by USDA Certified Organic, Pasture Raised Organic hens have that and an additional requirement to have at least 108.9 sq ft. of room per hen. Both consume only USDA Certified Organic feed.