Appalachian Cooking by John Tullock

Author:John Tullock
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2018-03-21T04:00:00+00:00

Sequatchie Cove Creamery

Sequatchie Cove is a geological anomaly that lies at the westernmost edge of East Tennessee, in the shadow of the Cumberland Plateau. The valley, cut by the Sequatchie River, runs northeast to southwest in a line so near to straight that it can be seen clearly in satellite images. There, in one of the nooks known as Coppinger Cove, lies the 300-acre Sequatchie Cove Farm, its herd of dairy cattle, and the Sequatchie Cove Creamery, which began operations in 2010.

The cheeses produced here are reminiscent of those of the Savoie region of France, with outstanding blue varieties, Shakerag Blue and Bellamy Blue, among a total of seven offerings. The farm uses no pesticides, chemical fertilizers, antibiotics, or growth hormones, and runs entirely on solar power. Whey, a byproduct of cheesemaking, is fed to the farm’s hogs. The folks at Sequatchie Cove Creamery are regulars at the seasonal Chattanooga Farmers’ Market, and they also ship their products anywhere (see Sources, page 183).

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