Sequatchie Cove Creamery
Sequatchie, Tennessee
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 alongside Bill Keener, owner of the acreage. Cows became the focus, with a lean towards dairying. As with so many cheesemakers, Nathan first began making cheese 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.
In 2023, we are partnering with other dairy farmers in the Sequatchie Valley and southeast region to supply us with milk. We are working closely with our farm partners to ensure the highest quality raw material for the cheeses, and go to great lengths to acquire non-GMO milk produced on grass for our aged cheeses. The quest to produce something truly excellent and unique and to support local agriculture and dairy farmers continues to inspire and motivate us on a daily basis to strive for success.
We are currently producing 4 cheeses (pictured clockwise from left):
Walden: Our first pasteurized, small format soft ripened cheese. Wheels are 7 oz, ripened 20-30 days before release. Walden has all the great qualities of our beloved Dancing Fern, but we have developed this smaller format, younger pasteurized cheese to be better suited for the retail marketplace. Flavor profile of cultured butter, walnut and shiitake mushroom. Wheels have a thin, delicate rind and gorgeous silky-velvety texture.
Cumberland: Tomme style, 3-4 lb wheel, aged 60-90 days. 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.
Coppinger: Washed rind cheese, 3-4 lb wheel. Aged 60-90 days. Very flavorful semi-firm washed rind style, with a nice balance of salt, pungency and fruity notes. Has an excellent creamy texture that is very well suited for melting, and a unique appearance with an ashline through the paste. Unique & complex, yet very approachable, versatile and great for snacking. Pairs well with cured meats, pickles & stone fruits, and best with wine & beer such as Syrah or Saison.
Shakerag Blue: Leaf-wrapped blue cheese, 6-7 lb wheel, aged 120+ days. Wrapped in local fig leaves that have been marinated in Chattanooga Whiskey, and then aged 120 days or more. 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, toasted coconut and as a topping for salads.
