2011 March | Sequatchie Cove Farm

Sequatchie Cove Farm’s Open House and Plant Sale will take place Saturday April 30th, 2011

Where: Sequatchie Cove Farm (320 Dixon Cove Rd. Sequatchie, TN) Directions can be found at the bottom of our home page.

When: Saturday April 30th, from 9:00am-1:00pm central time

Farm Tour begins at 10:00 central time

Dancing Fern Nursery native perennials will be for sale, in addition to vegetable starts for your garden

Farmstead Cheese, Eggs, Beef, Pork & Lamb will be for sale at the Trading Post

Bring a picnic lunch to enjoy at the farm – see you there!

Filed under: Dancing Fern Nursery, Local Food News on March 30th, 2011 | 1 Comment »

Cumberland: Simple, rustic tomme, inspired by the French “tomme de Savoie.” Aged 90 days and has a natural rind which is the mosaic of different yeasts, molds and other micro-flora that are allowed to grow wild. This process is a lot like growing a garden in that what grows on the cheese is a reflection of what is in the milk, almost like soil. Some of these organisms are inoculated and some are wild, but they are all allowed to express themselves and all contribute to the character of this cheese. Therefore, the character of the tomme will change as the milk changes throughout the year and the changing of the seasons. The flavor is buttery and earthy with a tangy grassy note, and hints of macadamia nut. It is named for the Cumberland Plateau, which envelops the farm on three sides.

Coppinger: Washed rind cheese, inspired by French Morbier and Raclette. Aged 120 days and washed with the house morge (cocktail of selected cultures and brine) on a regular basis throughout the ripening period. Its flavor is balanced, often with sweet & nutty overtones and a smooth, supple texture. It’s made exclusively with raw cow’s milk produced at Sequatchie Cove Farm, which is located in Coppinger Cove, from which it gets it’s name. This cheese is still a work in progress, and each batch will vary slightly, as we are still developing the final product. In fact, the feedback we get from customers who taste this cheese will significantly affect the direction we take with perfecting Coppinger over the next year. Tasting cheese is an exploratory experience and we are excited to share this cheese in its developmental stage.

Filed under: Cheese & Creamery on March 27th, 2011 | Comments Off