Nestled in a cove on the floor of the picturesque Sequatchie Valley, Sequatchie Cove Creamery produces farmstead cheese using time-honored European traditions with a distinctly
Southern flair. Our cheeses are made using the raw milk from cows who spend every waking moment on grass, letting the expression of the land shine through in its flavors. Fresh forage,
sunlight, Tennessee mountain air, a good bit of science, and a dash of artistry are the tools we rely on daily. We strive to nourish and honor ourselves, the nature around us, and the
awesome community that supports us.
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 join him. Vegetable farming gradually transitioned into animal husbandry, and the dream of cheesemaking took hold. As with so many cheesemakers, Nathan first began experimenting 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.
Our small creamery is 100% solar powered and strives to be as sustainable as possible. Our biggest waste product, whey, is fed to Sequatchie Cove's woodlot pigs.
The cheeses of the creamery are all made everyday using the freshest raw cow's milk produced directly on the farm. Every step is painstakingly taken to ensure safety, quality, and an expression of the local "terroir", which to us is very much a Savoie of the South.