We make artisan cheeses from fresh whole milk at our creamery.

‘Dancing Fern’ an ACS Winner once again!

We are thrilled and honored to have been awarded 3rd Place by the American Cheese Society in their 2013 Competition for the Farmstead Soft Cheese category – ‘Dancing Fern’ has placed in this category 2 years in a row!2013 Winner Sticker

For more info about the American Cheese Society, and to see the complete list of 2013 winners, CLICK HERE.

 

 

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Where to Find our Cheese

We ship via FED EX Weekly – contact Padgett at 423-619-5867 for pricing/availability & to order. Wholesale customers welcome. (We accept Visa/MasterCard/Discover/AmEx)

Main St Farmers Market, Chattanooga, TN. Wednesdays weekly, year-round.

Mooney’s Market & Emporium, Monteagle, TN

Whole Foods Market, Southeast Region (TN, GA, AL, NC, SC)

The Bloomy Rind / Porter Rd Butcher, Nashville, TN

Star Provisions, Atlanta GA

Three Rivers Market, Knoxville, TN

St James Cheese Company,New Orleans, LA

Antonelli’s Cheese Shop, Austin, TX

Cream & The Crop Cheese Selections, San Fransisco, CA

Artisan Cheese Company, Sarasota, FL

Saxelby Cheesemongers, Brooklyn, NY

212 Market Restaurant, Chattanooga, TN

St John’s Restaurant / St John’s Meeting Place, Chattanooga, TN

Urban Stack Burger Lounge, Chattanooga, TN

Easy Bistro, Chattanooga, TN

Public House, Chattanooga, TN

Finch and Fifth, Augusta, GA

Standard Market, Chicago, IL

Saxelby Cheesemongers, Brooklyn/Manhattan NYC

Highlands Bar & Grill / Bottega, Birmingham, AL

The Spotted Trotter, Atlanta, GA

La Fromagerie, Alexandria, VA

Interested in selling our cheeses? Contact Us or call 423-619-5867

 

2014 Cheeses

Our Cheeses are made by hand using traditional methods – from raw cow’s milk produced right here on the pastures of Sequatchie Cove Farm.

 

Availability is seasonal – please call for current price list (423) 619-5867

 

Cumberland: Tomme style, 3-4 lb wheel. Buttery & earthy but mild and delicate. Cumberland is our best selling cheese at the farmers market and the most versatile for serving, slicing, cooking and pairing. It goes with almost any beverage and pairs well with other cheeses, fruits, meats and breads. It is available almost year-round, occasionally selling out in late winter-early spring. small cumberland

Dancing Fern: Our award wining Reblochon style, 1-1.5 lb wheel. This is our softest, most delicate and velvety cheese. It has flavor overtones that range from mushrooms to grass to walnuts, reflecting the time of year and what the cows are eating more that any other cheese we make. It slices and melts beautifully and pairs with light bodied wines and beer. Also pairs with sweet or savory accompaniments. This is truly a cheese lover’s cheese.
small fern
Nickajack: Hard apple cider washed rind style, 1-1.5 lb wheel. Semi-soft, fruity yet savory cheese with a beautiful rose-orange rind and golden paste. This is a new cheese and has rapidly become one of our best sellers at the farmers market. Very easy to eat, pairs with medium bodied wines and beer. Pairs perfectly with fruits, especially late summer-fall fruits such as figs, apples, pears and grapes. This cheese will be seasonal, available from late summer through fall.

Shakerag Blue: Leaf-wrapped blue cheese, 4-5 lb wheel. This is our most unique cheese yet. Wrapped in local fig leaves that have been soaked in Chattanooga Whiskey, and then aged 100 days or more. The goal is to create a truly “southern blue” that has the spicy overtones of blue cheese with a sweet finish. The whiskey-soaked fig leaves impart aroma and flavor to the cheese and seal in moisture, helping to create the creamery yet crumbly texture. Pairs well with bold wines and beer, serve with savory accompaniments such as salamis & olives. Also wonderful with fruit, honey and as a topping for salads. Available late summer-fall.

Coppinger: Washed rind Morbier style cheese, 10-12 lb wheel. Coppinger is a French style washed rind, with a nutty flavor very smooth texture. It is a bit more delicate than Cumberland, but still as versatile and well rounded. It pairs well with a wide range of beverages, and melts beautifully. Available beginning in the fall, though winter and early spring.small copp

Gruetli: Alpine style similar to Swiss Gruyere, 10-12 lb wheel. Named after the Swiss colony ‘Gruetli Laager’ located just north of the farm on the Cumberland plateau, this cheese is our most firm and longest aged. We cook the milk to a higher temperature to obtain a firm texture and age it for a minimum of 10 months, making it ideal for thin slicing and grating. It is nutty and sweet, with subtle earthy undertones. Available late fall through spring. small gruetli

 

 

Our Artisan Farmstead Cheeses: Cumberland and Coppinger

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.

Sequatchie Cove is going SOLAR!

Check out photos of our progress here! By the end of January we should have our new solar system up & running at the Creamery. Many thanks to Harvey Abouelata and all the great folks at Efficient Energy of Tennessee in Powell, TN, and especially to Jeff Cannon and the amazing staff at GreenSpaces in Chattanooga for their role in making this possible!

This project was made possible in part by a solar installation grant from The Tennessee Solar Institute. The Tennessee Solar Institute is part of the Volunteer State Solar Initiative, a comprehensive solar energy and economic development program that was established using $62.5 million in American Recovery and Reinvestment Act of 2009 funding received by the Tennessee Department of Economic and Community Development through the Department of Energy.

About Tennessee Solar Institute
The Tennessee Solar Institute (TSI) is a center of excellence between the University of Tennessee and Oak Ridge National Laboratory that brings together scientists, engineers and technical experts with business leaders and policymakers to help speed the deployment of solar technology. Its mission is to advance the understanding of solar innovation and to inspire new ideas that speed the development and implementation of solar-based technology in Tennessee. TSI is housed at the University of Tennessee in Knoxville. For more information, visit http://solar.tennessee.edu.

Sequatchie Cove Cheese is Here!

We are finally ready to begin selling out premier cheese, Cumberland, made here at Sequatchie Cove Creamery! Buy it this week at the Main Street Farmers Market, Wednesday from 4-6pm.