Clover Organic 4% Small Curd Cottage CheeseClover Organic
Clover Organic 4% Small Curd Cottage Cheese is made from cultured pasteurized grade A organic nonfat milk and pasteurized organic cream. Made in small batches with rBST- and antibiotic-free milk, Clover Organic 4% Small Curd Cottage Cheese is produced by introducing non-animal rennet, a natural enzyme, to fresh milk from their local family farms. After the milk separates into curds and whey, they drain the curds, separate them from the whey and add back in a small amount of whey for textureand flavor. Clover Organic 4% Small Curd Cottage Cheese is great for salads, with fruit, and in all your favorite family recipes!
Ingredients: Cultured pasteurized grade A organic nonfat milk, pasteurized grade A organic milk, pasteurized organic cream, salt, stabilizer (organic guar gum, xanthan gum, carageenan, organic locust bean gum), carbon dioxide (to maintain freshness)
At Clover, they do things differently, and they wanted to be able to show you what that means.
In 1994, Clover Stornetta Farms became the first dairy processor to elevate milk from a commodity to a specialty food by establishing the North Coast Excellence Certified (NCEC) program. NCEC standards are the most rigorous in the dairy industry, far surpassing the state and federal governments’. Their dairy families and Clover governs the NCEC program. Among its tasks are defining sustainable agriculture, and identifying a new requirement the dairies are to meet each year in order to enhance sustainable agriculture practices and continue participating in the program. Clover pays our NCEC dairy producers a premium to produce milk to meet these rigorous standards.
NCEC milk comes from small family-owned dairies in Sonoma and Marin Counties that follow sustainable agriculture practices and tend small herds on spacious ranches, where the cows are well treated and healthy. These dairy families have signed contracts with us guaranteeing they do not use the controversial synthetic growth hormone, rBST. Each dairy is also visited at least once a year and judged on its appearance and ranch maintenance practices. Clover tests raw milk delivered to its plant daily to protect against antibiotic residues. The milk is also tested for bacteria, coliform and somatic cell count, to ensure Clover’s customers are getting the cleanest milk possible.
In 1994, they took the unprecedented step of having an independent auditor verify their milk quality standards, represented by the NCEC Seal on their dairy products. The certified public accounting firm, Pisenti & Brinker, completed an examination of our NCEC program policies and procedures.