Wine Spectator, a lifestyle magazine with a focus on wine and wine culture, has featured Tennessee’s Sequatchie Cove Farm in its June edition. The article by David Gibbons is titled ‘The New Titans of Tennessee Terroir’ and discusses the people and the process behind cheese making at the creamery located 35 miles northwest of Chattanooga. Sequatchie Cove Farm is owned and operated by Bill and Miriam Keener and their families. Each day the farm provides fresh milk to the creamery, operated by Padgett and Nathan Arnold.
Gibbons comments on the specific techniques used and how Sequatchie Cove Farm offers the perfect agricultural climate for cheese making. The article goes on to describe the results of the process by reciting the experience of eating Sequatchie Cove Creamery’s Shakerag Blue, Cumberland, and Dancing Fern varieties.
For more information on Sequatchie Cove Creamery visit