‘Foraging Ahead’ video is up!

Big thanks to Luke Padgett for creating this great video, covering the recent grazing conference held at Sequatchie Cove Farm. The conference was attended by farmers from all over the region, and featured speaker, farmer and Holistic Management expert Ian Mitchell-Innes. Check it out HERE.


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)

Harvested Here Food Hub, Chattanooga, TN (wholesale distributor)

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

World’s Best Cheeses, National Distribution (wholesale supplier)

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



ASAN Book Signing with Edwin Marty, April 19th at Gaining Ground

‘LUNCH LINE’ Film Showing April 16

‘Foraging Ahead’ Grazing Workshop to be held at SCF May 18-19, 2012

Foraging Ahead
May 18th (Friday) & 19th (Saturday), 9am-5pm CT

2 Day High Density Grazing School and Holistic Management Workshop at Sequatchie Cove Farm
with Ian Mitchell-Innes

For Farmers interested in advancing their farms and their lives.

Ian Mitchell-Innes: South African Holistic High Density Rancher and Certified Holistic. Ian’s message is make farm management decisions that keep money in your pocket and make your farm more fertile.

Mark Bader: Will explain rumen function on grass in herbivores and the relationship of grass growth to animal performance.

Ian will be covering all the critically important steps in implementing high density planned grazing. Livestock can heal your land and build your soils. To achieve this it takes proper management and know how. Do it right the first time; get educated before starting off and prevent costly mistakes with your livestock and land. There will be classroom sessions in the mornings, and pasture walks at Sequatchie Cove Farm covering all aspects of mob grazing in the afternoons.

Registration will be from 8-9 on Friday May the 18th. Class on both days will be from 9 and to 5.

Lunch both days and dinner Friday is included along with snacks and coffee.

Cost of the school is:  $150.00

A $100 deposit reserves your seat, balance is due May 1st, 2012. There are some scholarship spots available, please email questions and requests.

Contact – Questions/Mail Registration to:

Bill Keener
320 Dixon Cove Rd.
Sequatchie, TN 37374
Bill [dot] keener [at] sequatchiecovefarm [dot] com

Whether you are an experienced grazer or a beginning farmer you need to attend this 2 day educationally dense grazing school with Ian Mitchell-Innes, and the Keener’s  at Sequatchie Cove Farm and learn how a pasture-based farm has the potential to be a highly profitable and regenerative enterprise.

In this 2 day intensive learning experience, Ian Mitchell-Innes an internationally known mentor and trainer of holistic high intensity grazing techniques, will inspire us to change how we view our farms and how we implement grazing systems. This school will open your eyes to a whole new way of thinking about the land, plants, pastures, animals and their symbiotic relationships and how working with the rhythms of nature can heal the landscape, your bank account and your community.  We will cover a wide range of topics from the details of grazing to the big picture of building a local food system starting with developing scenic, profitable and highly productive models for local farms.

Some of the points to be covered are:

  • Getting started with fence, water, grass
  • Managing cow stocking rates and stock density as the most important grazing tool
  •  Maximizing solar energy capture
  • Importance of post-grazing residual
  • When and how long to allow pastures to grow and recover after grazing (stockpiling)
  • How to keep animal performance high
  • How to avoid costly mistakes in grazing
  • How to drastically cut your operating costs and inputs
  • How to finish beef and lamb on grass
  • The Ins and Outs of High density (mob grazing) mimicking the herd effect of our native Bison.
  • How to market your products

This workshop is made possible by generous funding from:
Gaining Ground-Benwood Foundation