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“It is so nice to have a local dairy producer available right here in my Northern California grocery stores.”
We make our sour creams by culturing a mixture of fresh pasteurized milk and cream from our local family farms with the good-for-you bacteria streptococcus lactis. This results in the characteristic tangy flavor of Clover Sour Creams. It’s a flavor that’s great on soup, in tacos, chili and all of your family recipes. And of course, it’s made with rBST- and antibiotic-free milk and cream.
Cultured Milk, Cream, Microbial Enzymes (Non-Animal).