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Dancing Fern (limited/seasonal)

Dancing Fern is inspired by the famous raw milk Reblochon cheese of France. Its soft and supple texture and barnyardy aroma, along with notes of cultured butter, shiitake mushroom, and walnuts make it a stand out on the cheese plate

ACS Winner 2016, 2015, 2013, 2012
Good Food Awards Winner 2014

RAW COW MILKAGED 60 DAYS
 
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Cumberland

Cumberland is a simple yet flavorful Tomme-style natural rind cheese. Fruity and earthy with notes of sweet hay, its versatility and approachable flavor make it equally at home in the kitchen and on the table.

RAW COW MILKAGED 75 - 120 DAYS
 
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Nickajack (fall/winter seasonal)

Nickajack is a toothsome sliceable cheese with a meaty savory paste. Washed for its entire aging with hard cider, its aromatic edible rind varies from golden brown to orange-red.

ACS Winner 2015

RAW COW MILKAGED 60 DAYS
 
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Coppinger

Coppinger is a semi-soft washed rind cheese with a striking layer of decorative vegetable ash in its center. The velvety elastic paste is savory with notes of fresh grass and smoked meats, making it ideal for the cheese plate or melted into any dish.

2016 Good Food Awards Finalist

RAW COW MILKAGED 75 - 90 DAYS
 
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Shakerag Blue

An ode to all things Southern, Shakerag is a crumbly yet dense blue-veined cheese cloaked in local fig leaves which have been soaked in Chattanooga Whiskey, the first legal whiskey being distilled in the city since Prohibition. Its sweet and fruity interior is reminiscent of root beer, and lends itself to more savory notes of bacon and dark chocolate towards the rind.

Good Food Awards Winner 2015
Best in Class 2015 - US Cheese Championships
2016 ACS Winner
Rated in Wine Spectator Magazine as one of the best blue cheese makers in the country September 2016

RAW COW MILKAGED 6 MONTHS
 
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Bellamy Blue

Bellamy Blue’s rind is hand-rubbed with a modest amount of Alderwood smoked sea salt. The amount of smoke is subtle, giving Bellamy a savory profile of cured salami and burgers on a charcoal grill.

Rated in Wine Spectator Magazine as one of the best blue cheese makers in the country September 2016

RAW COW MILKAGED 90 - 120 DAYS
 

The Sequatchie Story

Sequatchie Cove Creamery is a family run business owned and operated by Nathan and Padgett Arnold and a small team of devoted turophiles.

Nathan began working in the vegetable gardens of Sequatchie Cove Farm in 2003, with Padgett soon to follow. Vegetable farming gradually transitioned into animal husbandry, and the dream of cheese-making took hold. As with so many cheese-makers, Nathan first began experimenting in his own kitchen. French cheeses of the Savoie region quickly became the muse for the first few cheeses Nathan entertained making. A hobby turned passion,  Sequatchie Cove Creamery went from dream to reality in March of 2010.

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Sequatchie is 100% solar powered and strives to be as sustainable as possible. Their biggest waste product, whey, is fed to Sequatchie Cove's pigs. 

The cheeses of the creamery are all made everyday using the freshest raw cow's milk produced directly on the farm. Every step is painstakingly taken to ensure safety, quality, and an expression of the local "terroir", which to us is very much a Savoie of the South.

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