Coppinger gift-card The cheese is soft and

The cheese is soft and yielding with an edible rind

Fangst packs these lightly smoked Sprats

Named after the land formation on which the farm sits

garnering national attention

Coppinger gift-card The cheese is soft andSequatchie 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