{"id":48472,"date":"2024-11-07T12:13:20","date_gmt":"2024-11-07T17:13:20","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=48472"},"modified":"2024-11-12T11:09:35","modified_gmt":"2024-11-12T16:09:35","slug":"tennessee-blue-cheese","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/tennessee-blue-cheese\/","title":{"rendered":"A Tennessee Blue Cheese Elvis and Dolly Parton Would Love"},"content":{"rendered":"
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\"\"<\/a>Photographed by Nina Gallant styled by Madison Trapkin<\/p>\n<\/div>\n<\/div>\n

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Terroir can be an elusive concept. Often defined as \u201cthe taste of place,\u201d it doesn\u2019t just refer to the animal\u2019s diet or a brisk sea breeze, it also encompasses the culture of the region. When Padgett Arnold and her husband Nathan founded Sequatchie Cove Creamery<\/a> in 2010, they had a goal to create cheeses that would truly reflect their corner of Tennessee. \u201cWe thought, \u2018What\u2019s unique about this place and how can we show it off?\u2019\u201d says Arnold.<\/p>\n<\/div>\n

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When it comes to all-encompassing terroir, there may be no better taste of Tennessee than Sequatchie Cove Creamery Shakerag<\/a>. The Roquefort-inspired blue cheese is made with pasteurized cow\u2019s milk from a nearby dairy in the Sequatchie Valley and wrapped in locally sourced fig leaves that have been soaked in Chattanooga Whiskey. \u201cIf there\u2019s one thing Tennessee is known for besides Elvis Presley, it\u2019s whiskey,\u201d jokes Arnold. \u201cShakerag is the sexiest, over-the-top\u00a0 fun, boozy, and luxurious cheese we make.\u201d<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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But it\u2019s Shakerag\u2019s labor-intensive aging process that really sets it apart. After the cheese is formed, it spends several weeks in a 50-degree aging room, where it begins to develop a rind. But before a full-blown rind can form, the wheels are covered in wax and put into an even colder room. This slows down the ripening process and helps with flavor development. \u201cWe bring the gentle, sweeter flavors about very slowly,\u201d says Arnold. After about 100 days, the wax is carefully removed and replaced with the whiskey-soaked fig leaves, which are delicately pressed on to force the whiskey into the wheel and impart a complex, earthy flavor.<\/p>\n

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Arnold describes the entire process as a \u201ctotal labor of love,\u201d explaining that during the height of the fig leaf harvest, she almost single-handedly collects 15,000 to 20,000 leaves. \u201cWe had to make a leap, wrapping blue cheese with fig leaves and whiskey, because we\u2019re crazy and needed to create a monster like that. Once we made it and it turned out so well, it became really popular, and we were like, \u2018Oh my God, this is so much work. How are we ever going to tame this monster?\u2019 But we have. We\u2019ve dialed it in. We\u2019ve figured it out.\u201d<\/p>\n<\/div>\n<\/div>\n

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The end product of all that labor is a sumptuous blue cheese with a dense, creamy paste that melts in your mouth and has notes of candied bacon and toasted coconut\u2014excellent on a dessert cheese plate or paired with fortified wine. Arnold has come to rely on Shakerag as a mood lifter, too. \u201cI call it a little bite of serotonin. It makes me happy and I want some every day.\u201d<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Photographed by Nina Gallant styled by Madison Trapkin Terroir can be an elusive concept. Often defined as \u201cthe taste of place,\u201d it doesn\u2019t just refer to the animal\u2019s diet or a brisk sea breeze, it also encompasses the culture of the region. When Padgett Arnold and her husband Nathan founded Sequatchie Cove Creamery in 2010, […]<\/p>\n","protected":false},"author":114,"featured_media":48473,"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":"yes","footnotes":""},"categories":[424],"tags":[],"coauthors":[33619],"class_list":["post-48472","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-centerfold"],"acf":[],"yoast_head":"\nA Tennessee Blue Cheese Elvis and Dolly Parton Would Love - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/tennessee-blue-cheese\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Tennessee Blue Cheese Elvis and Dolly Parton Would Love\" \/>\n<meta property=\"og:description\" content=\"Photographed by Nina Gallant styled by Madison Trapkin Terroir can be an elusive concept. 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