Sequatchie Cove Creamery | Shakerag Blue

Tennessee’s Sequatchie Cove Creamery took inspiration from nearby Shakerag Hollow, a ravine full of wildflowers and a moonshining past. Like the moonshiners of Prohibition-era Chattanooga, Shakerag Blue is cloaked in darkness: It’s covered with fig leaves soaked in local whiskey. Made using raw milk from the farm’s herd of Jersey and Jersey-Holstein cross cows, it’s a Southern take on leaf-wrapped blue cheese that exemplifies the creamery’s focus on Tennessee terroir.

Shakerag Blue is at once bright and salty, sweet and fruity—with a pleasant hint of funk and a mouth-puckering bite at the finish. Expect notes of buttermilk, fermented cream, pine, and grass and a lingering aroma from the whiskey-soaked fig leaves. It’s dense but crumbles perfectly into munchable morsels on a cheese board or when topping salads or steaks.

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For more than a decade, Nathan and Padgett Arnold have been making raw-milk, farmstead cheeses at Sequatchie Cove Creamery in Sequatchie, Tennessee. The creamery is 100% solar-powered and has a spotlight on sustainability—the Arnolds feed their whey to woodlot pigs to avoid waste.
Sequatchie Cove Creamery’s products are inspired by cheeses from the Savoie region of France, with the unique characteristics of the local Southern terroir.

Stay true to Shakerag Blue’s roots by washing it down with Tennessee whiskey, though barley wine or root beer make a fine match too. Pair with dried fruit or smear onto raisin toast to set off the cheese’s deep savoriness.

Milk: Raw Cow Milk
Rennet: Animal Rennet
Age: 4+ months