Sequatchie native, Nathan Arnold and long-time farmhand of Sequatchie Cove Farm suggested getting dairy cows to make cheese. He and his wife Padgett took trips to France to learn Old World techniques and to learn about traditional French breeds of cows. Since then, they have been taking Southern cheesemaking to a new level, garnering national attention. Coppinger is slightly smoky, though it never is actually smoked, and ends on notes of bacon and ham. You might even get a hint of barrel-aged Scotch. The line through the center is ash and neutral in flavor, but does lend a striking eye appeal.
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