The AWA logo means that our farm meets the standards of this third party certification: “Animals are raised outdoors on pasture or range on true family farms with the ‘most stringent’ welfare standards according to the World Society for the Protection of Animals.”
Reporting: Monessa Guilfoil
Sequatchie Cove Farm is a “diversified farm” located in the Cumberland Plateau that raises pigs, cows, and chickens for pork, beef and eggs and native plants through their Dancing Fern Nursery along with blackberries, blueberries and strawberries and farm-fresh cheeses of two varieties. Sequatchie Cove sells directly through the Main Street Farmers Market or at their Trading Post on the farm. They also sell through Wholefoods and area restaurants like Lupi’s Pizza and 212 Market.
Sequatchie Cove describes their artisan farmstead cheeses:
Cumberland:Simple, rustic tomme, inspired by the French “tomme de Savoie.” Aged 90 days and has a natural rind which is the mosaic of different yeasts, molds and other micro-flora that are allowed to grow wild. This process is a lot like growing a garden in that what grows on the cheese is a reflection of what is in the milk, almost like soil. Some of these organisms are inoculated and some are wild, but they are all allowed to express themselves and all contribute to the character of this cheese. Therefore, the character of the tomme will change as the milk changes throughout the year and the changing of the seasons. The flavor is buttery and earthy with a tangy grassy note, and hints of macadamia nut. It is named for the Cumberland Plateau, which envelops the farm on three sides.
Coppinger: Washed rind cheese, inspired by French Morbier and Raclette. Aged 120 days and washed with the house morge (cocktail of selected cultures and brine) on a regular basis throughout the ripening period. Its flavor is balanced, often with sweet & nutty overtones and a smooth, supple texture. It’s made exclusively with raw cow’s milk produced at Sequatchie Cove Farm, which is located in Coppinger Cove, from which it gets it’s name. This cheese is still a work in progress, and each batch will vary slightly, as we are still developing the final product. In fact, the feedback we get from customers who taste this cheese will significantly affect the direction we take with perfecting Coppinger over the next year. Tasting cheese is an exploratory experience and we are excited to share this cheese in its developmental stage.
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