2016 American Cheese Society - 3rd Place - American Original Recipe Category
2015 Good Food Awards Winner
2015 US Championship Cheese Contest - Best of Class - Blue Cheese Category
Shakerag Blue's colorful name is derived from both the beautiful Shakerag Hollow known for its wildflowers and rich moonshining past, as well as an old Prohibition era method of either alerting moonshiners to approaching revenue agents, or as a way to procure some white lightening of one's own. 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 salty-sweet and fruity interior is reminiscent of root beer, and lends itself to more complex notes of savory bacon, dark chocolate, and tropical flavors towards the rind.
Pairs nicely with Chattanooga Whiskey, barley wine, root beer, dried fruits, and raisin toast. Crumbles well for salads and steaks, and deserves a prime spot on the cheese board.
Aged 60 days
2016 American Cheese Society - 3rd Place - Farmstead Soft Category
2015 American Cheese Society - 2nd Place - Farmstead Soft Category
2014 Good Food Awards Winner
2013 American Cheese Society - 3rd Place - Farmstead Soft Category
2012 American Cheese Society - 1st Place - Farmstead Soft Category
Named for the native ferns that sway and nod at the breezy mouth of a cave in Coppinger Cove where the farm is located, 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.
Pairs nicely with Beaujolais, Trappist ales, marmalades and preserves (in particular grapefruit), and fresh in-season peaches. Works wonderfully in a classic Tartiflette recipe.
Aged 90 - 120 Days
Bellamy Blue gets its name from a natural cave in northern Tennessee that is adjacent to the world's first man-made bat cave. The natural entrance entices endangered native grey bats to roost inside the artificial dwelling, in the hopes of combating the deadly white-nose syndrome, a mold that is threatening the grey bat's survival. Bellamy Blue's rind is hand-rubbed with a modest amount of Alderwood smoked sea salt and then dipped in black wax, which allows the cheese to breathe during aging while entrapping moisture for a smooth, dense, and creamy paste. The amount of smoke is subtle, giving Bellamy a savory profile of cured salami and burgers on a charcoal grill. Underlying notes include cut hay and boiled peanuts.
Pairs nicely with dessert wines such as Sauternes, smoky German Rauchbier, toasted nuts and a stronger flavored honey like chestnut, or cured meats and olives. Works well mixed into burgers or a blue cheese dip.
Aged 75 - 120 days
2017 US Championship Cheese Contest -Best of Class- Hard Cheese Category
Named for the towering plateau that envelops Sequatchie Cove Farm, which also happens to be the world's longest hardwood-forested plateau. Cumberland is a simple yet flavorful Tomme-style natural rind cheese with a smooth semi-firm texture. Fruity, earthy, and slightly tangy with notes of sweet hay and cultured buttermilk, its versatility and approachable flavor make it equally at home in the kitchen and on the table.
Pairs nicely with drier white wines such as a dry Riesling, fruity beers, green pears, pecans, and strawberry or cherry preserves. Perfect in salads or melted in almost any dish.
Aged 75 - 90 days
2017 Good Food Awards Winner
2016 Good Food Awards Finalist
Coppinger Cove sits at the base of the Cumberland Plateau and is the secluded hollow where the farm and creamery call home. A Southern take on the classic French Morbier, 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.
Pairs nicely with fruity lighter bodied reds such as Beaujolais Nouveau, malty ales and stouts, pickled vegetables, bacon jam, and charcuterie. Try it melted on a burger or as the ultimate grilled cheese.
Aged 60 Days
2015 American Cheese Society - 3rd Place - Soft-Ripened Washed Rind Category
Nickajack is named for Nickajack Cave, a local cavern with a storied past. In addition to housing a large colony of endangered grey bats, Civil War era saltpeter mining, tourism, and an intentional dam flood, the cave is the supposed site of Johnny Cash's attempted suicide-turned-spiritual enlightenment. Nickajack is a toothsome sliceable cheese with a meaty buttery paste. Washed for its entire aging with hard cider, its edible rind varies from golden brown to orange-red in color and hints at fresh cider in aroma.
Pairs nicely with a sweeter hard cider, brown and amber ales, maple bacon, and mustards. Melts wonderfully in mac and cheese or atop a pizza.
Aged 10 - 12 months
Gruetli is named for the small town of 'Gruetli Laager,' located just north of the farm atop the Cumberland Plateau. The town was founded in the late 1800's by German-speaking Swiss immigrants who brought with them their skills in cheese making. While cheese is no longer made in Gruetli Laager, our Gruetli pays homage to their alluring past. Gruetli is a traditional semi-hard mountain cheese, inspired by cheeses found in the French and Swiss Alps. Aged on Southern white pine for at least 10 months and washed weekly, its firm texture, sweet toasted nuttiness, and savory brown butter undertones make it especially nice for grating and melting.
Pairs nicely with most any white wine, lambics, roasted veggies, and pickles. Melts well in fondues and cheese sauces.