{"id":40020,"date":"2021-06-18T08:00:52","date_gmt":"2021-06-18T12:00:52","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=40020"},"modified":"2022-05-23T13:56:45","modified_gmt":"2022-05-23T17:56:45","slug":"sequatchie-coves-walden-a-break-from-tradition","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/sequatchie-coves-walden-a-break-from-tradition\/","title":{"rendered":"Sequatchie Cove’s Walden: A Break From Tradition"},"content":{"rendered":"\n

Sequatchie Cove Creamery<\/a>, located in the quaint and beautiful Tennessee town of Sequatchie, is known for raw milk cheeses that incorporate traditional European cheesemaking methods. So, producing Walden<\/a>, the creamery\u2019s first-ever cheese made from pasteurized milk, took the staff some getting used to. \u201cBeing able to have a cheese leave the building after only a couple of weeks still feels like we\u2019re doing something illegal,\u201d jokes co-owner Padgett Arnold.<\/p>\n\n\n\n

The newest addition to Sequatchie Cove\u2019s lineup, this soft-ripened wheel was created as a departure from the award-winning Dancing Fern<\/a>, which, due to its raw milk composition, posed some perishability issues and limitations in retail settings. Walden is smaller, able to be produced year-round, and has a longer shelf life.<\/p>\n\n\n\n

Arnold describes it as an approachable alternative to other Reblochon-styles, thanks to its size and age. \u201cAt just a few weeks you have this cheese that is sweet, buttery, and creamy with hints of stronger notes that you get with a ripe Reblochon-style,\u201d he says. \u201cBut you can also give it another few weeks to mature and you\u2019ll have something as full-bodied as our Dancing Fern.\u201d<\/p>\n\n\n\n

Named after Walden\u2019s Ridge\u2014the southeast wall of the Sequatchie Valley, which divides the Appalachian Plateau\u2014Walden rides the line between a bloomy-rind and a washed-rind cheese, with a soft exterior and velvety texture. Arnold recommends enjoying it at room temperature with a crisp, sparkling white wine or some herbal-infused honey. \u201cMy go-to is a gin, Salers, and Cel-Ray cocktail with fresh lemon, that is both sweet and bitter with a vegetal finish,\u201d he says. \u201cIt\u2019s awesome for spring and summer especially.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

The newest addition to Sequatchie Cove\u2019s lineup, this soft-ripened wheel was created as a departure from the award-winning Dancing Fern.<\/p>\n","protected":false},"author":101,"featured_media":40021,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[26353],"tags":[4102,27634,1618,1343,24269,27633],"coauthors":[13873],"class_list":["post-40020","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-dancing-fern","tag-padgett-arnold","tag-reblochon","tag-sequatchie-cove-creamery","tag-tennessee","tag-walden"],"acf":[],"yoast_head":"\nSequatchie Cove's Walden: A Break From Tradition - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"The newest addition to Sequatchie 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