Sequatchie Cove Creamery Shakerag Blue | Revittle
Sequatchie Cove Creamery Shakerag Blue | Revittle Sequatchie Cove Creamery Shakerag Blue | Revittle

All Sequatchie Cove Creamery Products

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.

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

Aged 6 months. 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.

StateTennessee
CountySequatchie County
TownSequatchie
ProducerSequatchie Cove Creamery
ProductShakerag Blue
TypeFig Leaf Wrapped Blue Cheese
AgingAged 6 Months
Production MethodsFarmstead
Production MethodsRaw Milk
Production MethodsCow's Milk

Our partners at Sequatchie Cove Creamery are farmstead cheese making professionals using old world techniques and recipes. Your cheese is hand picked and shipped right from their cheese cave to your door. To ensure the quality of the cheese during delivery, all shipments will go out Monday through Wednesday with 1-2 day delivery.

FedEx Shipping Map for Sequatchie Cove Creamery | Revittle

*We provide free shipping to the following states with a minimum purchase of $100 of Sequatchie Cove products (AL, AR, CT, DE, D.C., FL, GA, IA, IL, IN, KS, KY, LA, MD, MI, MN, MO, MS, NC, NH, NJ, NY, OH, OK, PA, SC, TN, TX, VA, WV, and WI). If shipping to a different state, you can choose either 2 day air or overnight - shipping charges will be automatically calculated upon checkout. Free shipping is supplier specific and cannot be combined with other suppliers. If you have any questions please email wholesale@revittle.com or call us directly 717.461.7447

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
 

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, 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.

Sequatchie Cove Creamery

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 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.