I think they could be used in any number of different cheese types.
I've done Gouda , Jack , Havarti , and Cheddar and Swiss , with a few different herbs and other flavorings , like Dill (my favorite) , toasted onion , garlic , capers and peppers.
I use about 1/4 cup of herbs in 1/2 cup water , boil to sterilize , cool , strain , add the now flavored water to the milk while heating it , and add the solid herbs to the curd just before putting in the mold , they've all been good.
Never tried clover , but don't see why it shouldn't work just as well.
Dill is my favorite and it seems to work good on any type of cheese , I never thought of adding flavors to the brine , sounds like another good way to do it as well .