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Sequatchie Cove Shakerag Blue

$45.00 / Lb
sequatchie cove shakerag blue cheese
Sequatchie Cove Shakerag Blue
  • Pasteurized
  • Animal Rennet
  • Age: 3 Weeks
  • Cow Milk
  • by Sequatchie Cove Creamery
  • United States
  • Approachable
  • Soft

This robust blue from Tennessee is a true taste of the South. It was named for the area’s Shakerag Hollow—a destination renowned for its moonshining history and trails of wildflowers. The use of Tennessee’s own Chattanooga Whiskey is another nod to this cheese’s roots. Fig leaves soak up the spirit before being wrapped around the cheese—imparting salty and sweet notes. The paste—dense and complex—has flavors of root beer, bacon, dark chocolate, and tropical fruit. As for a pairing? We recommend Benton’s Smoked Bacon and a piece of Zotter Chocolates Scotch Whiskey chocolate.

“A crumbly, grainy cheese that packs a pucker-producing bite. To really embrace the Tennessee roots of this cheese, pair with a Tennessee Whiskey like Chattanooga.”
Murray’s Cheesemonger – New York, NY
Cow's Milk, Salt, Rennet, Cultures

Allergens: Milk

  • Shakerag Blue is great on a cheese board, but it also crumbles well, making it a perfect addition to a salad with arugula and toasted walnuts, or melted atop steak.
  • Wrapping cheese in leaves is a robust European tradition in France, Italy, and Spain. Fresh and aged cheeses alike are wrapped in various types of leaves, from the walnut leaves used for Pecorino Foglie di Noce to sycamore leaves used to envelop wheels of Valdeon to chestnut leaves used to wrap fresh wheels of goat cheese to make Banon.
  • The soaking of the fig leaves in whiskey is a nod to the cheese’s namesake. According to legend, a thirsty person could leave a white rag and coins in a tree stump. Upon their return, a jar of moonshine would be waiting.
  •  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.
Family Owned

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